Yoon Yi-ryeon's Lotus Root Pickles
A refreshing summer lotus root pickle made by briefly simmering pre-cooked lotus root in a sweet and sour vinegar solution.
Ingredients needed 6 servings
Recipe
Cooking tips
- Pre-cooked lotus root is already cooked, so it doesn't need to be simmered for long.
- You can use black pepper instead of ginger for a different aroma.
- As corrected in the video description, add the lotus root after the pickling liquid comes to a boil.
Recommended for
- Those looking for a refreshing lotus root side dish instead of soy-braised on hot days.
- Those who want to quickly make a basic side dish using pre-cooked lotus root.
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