AI-generated imageYeongeun Heugimja Muchim: Lotus Root with Black Sesame Dressing (2)
A Korean-style side dish of briefly blanched lotus root with a ground-black-sesame mayonnaise dressing. It stays crisp and is different from soy-braised yeongeun jorim.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Rinse and peel the lotus root. Slice into approximately 5-mm rounds and blanch promptly to limit browning.
- 02
Bring 500 mL water to a boil. Add 1 tbsp vinegar and 1/2 tsp salt, then blanch the lotus root for about 3 minutes, keeping it crisp.
- 03
Drain the lotus root in a sieve and let it cool. Do not soak it in cold water; draining well helps prevent a watery dressing.
- 04
Finely grind black sesame seeds with a mortar or grinder. Mix with 4 tbsp mayonnaise, 1 tbsp sugar, 1 tbsp dressing vinegar and a small pinch of salt.
- 05
Toss the cooled lotus root with the black sesame dressing and serve. If making ahead, cover and refrigerate promptly.
Helpful source links
Before you cook
Clean and blanch the lotus root before cooling. Black sesame is a sesame allergen; mayonnaise usually contains egg and may contain soy, so check labels. Refrigerate the dressed salad at 4°C or below within 2 hours; eat leftovers promptly.
Allergens: 참깨(검은깨), 달걀(마요네즈), 대두(제품에 따라 마요네즈에 포함 가능)
Image & source credits
AI-generated image.
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