Crunchy Lotus Root Kimchi
How to Make Crunchy Lotus Root Kimchi: A Healthy and Delicious Lotus Root Dish
I usually make braised lotus root, but this time I tried making kimchi with it. It’s a refreshing and healthy side dish with a wonderful crisp texture.
Main Ingredients- 1 lotus root (medium size)
- 1 cucumber
- 2 Korean green chili peppers (mild)
Seasoning Ingredients- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp plum syrup (or honey/sugar)
- 1 Tbsp fish sauce
- 1 Tbsp vinegar
- 1 Tbsp mirin (or cooking wine)
- Sesame seeds (to taste)
For Blanching Lotus Root- 1 Tbsp coarse salt
- 1 Tbsp vinegar
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 2 Tbsp plum syrup (or honey/sugar)
- 1 Tbsp fish sauce
- 1 Tbsp vinegar
- 1 Tbsp mirin (or cooking wine)
- Sesame seeds (to taste)
For Blanching Lotus Root- 1 Tbsp coarse salt
- 1 Tbsp vinegar
Cooking Instructions
Step 1
Wash the cucumber thoroughly, peel it, cut it in half lengthwise, and then slice it diagonally into about 0.5cm thick pieces. Slice the Korean green chili peppers to a similar thickness of 0.5cm. This shape will help the seasoning adhere well and make it easy to eat.
Step 2
Clean the lotus root well to remove any dirt, then peel off the skin. Slice it into rounds about 0.5cm thick. If you notice any bruised or darkened parts on the lotus root, carefully trim them away with a knife.
Step 3
Bring a generous amount of water to a boil in a pot. Once boiling, add 1 Tbsp of coarse salt and 1 Tbsp of vinegar. Add the prepared lotus root slices to this boiling water and blanch for a very short time, about 30-40 seconds. Immediately remove the lotus root and submerge it in cold water to cool it down, then drain thoroughly. *Tip: Blanching the lotus root for too long can release a sticky sap, making it slimy. It’s important to blanch it quickly over high heat. This process removes the slight bitterness while preserving the crisp texture.
Step 4
To maintain its crispness, briefly blanch the cucumber as well, for about 20-30 seconds. Then, rinse it in cold water and drain it well. Be careful not to over-blanch, as it can become too soft.
Step 5
Now, let’s make the delicious kimchi seasoning! In a bowl, combine 2 Tbsp of gochugaru, 1 Tbsp of minced garlic, 2 Tbsp of plum syrup, 1 Tbsp of fish sauce, 1 Tbsp of vinegar, and 1 Tbsp of mirin. Mix them well. Adding vinegar to the seasoning creates a refreshing, tangy flavor that makes this kimchi particularly delightful.
Step 6
Add the blanched and drained lotus root to the prepared kimchi seasoning and gently mix it in. Once the lotus root is coated with the seasoning, add the sliced cucumber and Korean green chili peppers and mix again lightly. Finally, sprinkle with sesame seeds to finish. You can also add a little sesame oil if you prefer. Enjoy your delicious lotus root kimchi!
