Pickled Lotus Root
….Due to its unique sweet taste and crunchy texture, Korean cuisine as well as many other dishes are known to incorporate lotus roots. One of the dishes that everyone enjoys is lotus root pickle served alongside chirashi. A few days ago, I hosted lunch for a missionary couple who had just returned from Tanzania, and I was grateful they enjoyed the meal, finding it clean and tasty. Even my eldest daughter, Lacey, said, “Lotus root pickle and mushroom stir-fry are so delicious!” It seems like her taste is changing too, as she didn’t used to eat well when she was younger. Lotus root pickle is not only delicious but also nutritious, as it is rich in vitamin C and iron, good for preventing anemia. When cooking, boiling lotus roots briefly in water with salt or vinegar immediately after peeling can help remove bitterness and enhance their unique flavor. It should never be eaten raw, and proper handling is necessary when washing or slicing. It must be thoroughly cooked for safe consumption. There are many pickle recipes available, but today I made one using @comble0 chef’s tasty soy sauce pickle. Moreover, the addition of white balsamic vinegar adds a luxurious tanginess, and the chef recommended it pairs well with steak. Even when eaten right after making it, it was incredibly delicious. Thank you for sharing such a tasty and easy recipe! Today, instead of beef steak, I grilled pork neck meat and served it on the table together.
Servings: 1 bottle of 500 ml
Time: 20 minutes
Ingredients:
- 280 g of lotus roots (after peeling), thinly sliced and rinsed twice
- 800 ml water
- 1 tsp sea salt
- 1 tbsp vinegar
- 1.5 tbsp triple crunch mustard
- 2.5–3 tbsp white balsamic vinegar
- 2 tbsp Mat-Gan-Jang
- 2/3 tbsp honey
Cooking Instructions:
- Peel the lotus root and thinly slice it. Rinse it in cold water twice and sift it with a strainer.
2. Heat a pot over medium-high heat and add the water to bring it to a boil.
3. Add the sea salt and vinegar to the pot.
3. Add the sliced lotus roots to the pot and blanch them for 1 minute.
4. Rinse the cooked lotus roots with cold water several times and strain using a strainer. Set aside for 10 minutes to remove the excess water.
5. Meanwhile, combine the triple crunch mustard, white balsamic vinegar, Mat-Gan-Jang, and honey in a bowl and mix them well.
6. After 10 minutes, add the cooked lotus roots to the bowl and gently mix them.
7. You can keep in the refrigerator for up to 1–2 weeks.
8. Serve it as a side dish or with beef steak (or pork).
You can also view this recipe on Instagram.
