How to make lotus root kimchi. a crunchy and healthy lotus root
I only made braised beef with crunchy lotus roots, but this time I made it with kimchi.
6 serving
Within 30 minutes
사계절밥상
Ingredients
  • lotus root
    1ea
  • Crunchy red pepper
    2ea
  • Cucumber
    1ea
  • Red pepper powder
    2T
  • crushed garlic
    1T
  • plum extract
    2T
  • salted anchovies
    1T
  • Vinegar
    1T
  • cooking wine
    1T
  • Sesame
  • Salt
    1T
  • Vinegar
    1T
Video
Cooking Steps
STEP 1/6
Peel the cucumber, cut it in half, cut it diagonally, and cut the cucumber peppers into 0.5cm pieces.
STEP 2/6
Peel the lotus root and cut it into 0.5cm thick pieces. Please cut out the damaged part.
STEP 3/6
Put 1T of salt and vinegar in boiling water, blanch lotus roots for 30 to 40 seconds, soak them in cold water, and drain them.
*If you blanch it for too long, the essence will come out and slip, so you can put it in and take it out right away.
When blanched, only the astringent taste disappears, and the crunchy texture remains the same.
STEP 4/6
Blanch the cucumber crispy for 20 to 30 seconds and drain.
STEP 5/6
Make kimchi seasoning with red pepper powder 2T, ground garlic 1T, plum syrup 2T, anchovy sauce 1T, vinegar 1T, cooking wine 1T, sesame seeds in a bowl.
It's refreshing to put vinegar in the kimchi seasoning.
STEP 6/6
mix lotus root first in the sauce
Complete with cucumbers, peppers, sesame seeds, and sesame oil.
Lotus root only needs to lose its astringent taste, so cut it, blanch it for 30 to 40 seconds, soak it in boiling water, and rinse it in cold water immediately, it loses its astringent taste and becomes crispy. If there is not enough seasoning, please adjust it to salt.
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