Korean Lotus Root Yuzu Salad
Quick answer
Blanched lotus root slices are dressed in a bright mixture of yuzu marmalade, rice vinegar, sesame oil, and a pinch of sugar.
What makes this special
- Blanched lotus root rounds dressed in yuzu marmalade and rice vinegar, lifting the neutral root with floral tartness.
- Yuzu marmalade layered over lotus root's neutral base
- 3mm slices stay pleasantly chewy even after blanching
Key ingredients
Core cooking flow
- 1 Peel 320 g lotus root thinly and trim away any browned spots.
- 2 Bring plenty of water to a full boil and add a small splash of vinegar.
- 3 Rinse the blanched lotus root under cold water for 30 seconds to stop residual cooking.
Blanched lotus root slices are dressed in a bright mixture of yuzu marmalade, rice vinegar, sesame oil, and a pinch of sugar. The citrusy yuzu lifts the otherwise neutral lotus root with floral tartness, while the 3 mm thick rounds keep a satisfying crunch even after boiling. Sesame seeds and oil round out the finish with a warm, nutty note. This banchan works especially well alongside richer main dishes, cutting through heaviness with its clean acidity.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Control
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.
- 3Heat
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.
- 4Season
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.
- 5Prep
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.
- 6Finish
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.
After the steps
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