English
Lotus Root Salad with Vinegar Dressing (Yeongeun Cho Muchim)

Photo: Korea Ministry of Food and Drug Safety

South Korea

Lotus Root Salad with Vinegar Dressing (Yeongeun Cho Muchim)

연근초무침

Side dish

Side dishesCourse
119kcal · per serving
Not spicySpice
🌱 VeganGluten-free
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Recipe

Lotus Root Salad with Vinegar Dressing (Yeongeun Cho Muchim)

Not spicyVeganGluten-freeContains: nuts

Ingredients Tap an ingredient to check it off

Servings1
  • lotus root연근
    200 g
  • onion양파
    60 g
  • cucumber오이
    40 g
  • chestnuts밤
    60 g
  • Sauce: citron syrup (yuja-cheong)소스 : 유자청
    25 g
  • turmeric powder강황가루
    2 g
  • pine nuts잣
    2 g
  • sugar설탕
    5 g
  • vinegar식초
    15 g

Nutrition per serving

119kcal
20.4gCarbs
1.6gProtein
3.5gFat
81.4mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Cut the onion into thin strips and soak in water, and cut the cucumber by rotating it into a long strip and soak in water.
  2. Peel the lotus root, slice it thinly, and blanch it in water with 2 drops of vinegar.
  3. Slice the chestnuts very thinly and soak them in water.
  4. Put all the sauce ingredients in a blender and blend.
  5. Place the blanched lotus root on paper towels and remove all the moisture.
  6. Add all the ingredients and toss with the sauce.
💡 TipThe nuttiness of the pine nuts and the fresh taste of the citron syrup give the sauce a bright flavor, and lotus root and chestnuts bring out the texture, so you can taste the natural flavors without any extra seasoning.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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