Soy-Pickled Lotus Root recipe - ingredients, nutrition and when to eat it
This side dish is made by pickling lotus root in soy sauce and vinegar for a crisp bite. Its salty, tangy flavor whets the appetite and goes well with a meal.
Vegetables · 25 minutes to cook
Nutrition (per 217g serving): 131.6 kcal · protein 3.4g · carbohydrate 30.1g · fat 0.1g · sodium 2420.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Avoid blanching the lotus root for too long so it stays crisp.
Tips: Pouring the pickling liquid over the lotus root while it’s hot helps the seasoning soak in evenly.
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Ingredients (1 serving)
- Lotus root — 100 g
- Soy sauce — 2 Tbsp
- Vinegar — 2 Tbsp
- Sugar — 1 Tbsp
- Water — 3 Tbsp