During our last visit to Seoul, we stayed in a guesthouse that provided a “mother’s home-cooked breakfast”. While we were unable to partake in it often due to our early schedules, we tried to catch it at every given opportunity.
Halfway through our stay, one of the rotating banchan (side dishes) made an appearance – bright white lotus root with citron peel. I don’t recall ever eating lotus root that had not been cooked in some sauce that eventually browned its appearance, and I was intrigued.
The lotus root was light and clear, sweetened by the candied citron peels. It was a great palate cleanser for heavier or spicier offerings, and I began looking forward to it every morning. Once I returned home, I was determined to crack the recipe.
Googling combinations of “yooja” and “lotus root” failed to bring about any search results (after about five experiments, I found it under “citron lotus root” or “유자연근피클”), so I set about trying to crack the recipe myself.
There are two methods – the first is a lighter pickle, and results in a crunchier and sweeter taste. The second method is more pickled, with a clearer and tarter taste.
Ingredients
- Lotus root, about 500 g
- White vinegar, about 1/2 cup
- Yooja marmalade (citron), about 1/2 cup
- A pinch of salt
Wash and peel the lotus root. Trim off the ends, and then cut into 2mm slices.
Bring water to a boil in a pot. Blanche the lotus root for five minutes, and then drain, making sure to rinse away the starchy water.
Method 1: Place the lotus root into a bowl with 1:1 water and white vinegar, until fully submerged. Allow to pickle for 30 minutes to an hour. Drain the lotus root, and then add a few tablespoons of yooja, and mix to cover. Eat immediately or refrigerate for later.
Method 2: In a bowl, add 1:1 white vinegar and yooja. Add a pinch of salt and stir to combine. Place the lotus root in the mixture and mix together. Place the lotus root and pickling liquid into a jar, and refrigerate. Eat within a week for the best taste.
Enjoy!
orangecane 