Korean Lotus Root Yuzu Salad

Name: Korean Lotus Root Yuzu Salad
Prep time: 14 min
Cook time: 6 min
Total time: 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: lotus root 320 g; yuzu marmalade 1.5 tbsp; vinegar 1 tbsp; salt 0.4 tsp; sugar 1 tsp; sesame oil 1 tsp; sesame seeds 1 tsp

Quick answer

Total time: 20 min
Level: Easy
Servings: 4 servings
Ingredients: 7

About this dish

Yuzu syrup, sweet and fragrant with citrus peel, coats chewy-crisp lotus root and makes a bright side for rich main dishes.

Thickness decides the texture: even 3 mm rounds stay pleasantly chewy after blanching, while slices cut too thin lose their crunch. A quick rinse in cold water right after blanching stops the cooking while the cut faces are just turning translucent. The rinsed slices are then spread out to drain so leftover water does not dilute the dressing. A rest of about 5 minutes and one more toss let the dressing reach the hollow channels. If the yuzu syrup tastes too sweet, a drop more vinegar brings it back into balance, and the dish is chilled before serving.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

Peel 320 g lotus root thinly and trim away any browned spots.

Slice it into even 3 mm rounds, because this thickness keeps the pieces crisp and chewy after blanching without making them tough.
2

Bring plenty of water to a full boil and add a small splash of vinegar.

Add the lotus root, blanch over medium-high heat for 3 minutes, then lift it out when the cut faces look slightly translucent.
3

Rinse the blanched lotus root under cold water for 30 seconds to stop residual cooking.

Drain it well in a colander, then spread the slices out so excess moisture does not thin the dressing.
4

In a bowl, first dissolve 1.5 tbsp yuzu marmalade with 1 tbsp vinegar, 0.4 tsp salt, and 1 tsp sugar.

Stir until no sugar grains remain, then mix in the sesame oil last for aroma.
5

Pour the dressing over the cooled lotus root and toss gently so the slices do not break.

Let it sit for about 5 minutes, then toss once more so the dressing reaches the hollow channels.
6

Sprinkle 1 tsp sesame seeds and taste before serving.

If the sweetness feels too strong, add a very small amount of vinegar, then chill briefly and serve cold beside richer main dishes.