Kim Dae-seok's Black Sesame Lotus Root Muchim

• lotus root 1 piece (290g)
• black sesame 5 tablespoons
• onion 1/4 portion
• salt half tablespoon (for blanching)
• salt two pinches (for seasoning)
• vinegar 1 tablespoon (for blanching)
• vinegar 1 tablespoon (for seasoning)
• young sprouts a small amount
• cold water 2 tablespoons
• mayonnaise 2 tablespoons
• honey 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Use fresh, whole lotus root instead of pre-sliced ones for significantly better texture.
• Any remaining moisture on the lotus root will cause the sauce to separate and taste too diluted—ensure they are completely dry before mixing.
• For maximum richness, grind whole black sesame seeds yourself rather than using store-bought black sesame powder.
• Be careful not to add too much water when making the sauce, as it can make the mixture too thin.

Recommended for 🙋

• ⭐Those who prefer rich and light Korean-style banchan.
• ⭐Those looking to try a different way to prepare lotus root beyond braising.
• ⭐People seeking a clean, elegant dish to serve guests.