Hello everybody, it’s Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, lotus root & gochujang mayonnaise salad. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Lotus Root & Gochujang Mayonnaise Salad is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Lotus Root & Gochujang Mayonnaise Salad is something which I’ve loved my whole life. They are fine and they look fantastic.

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To get started with this recipe, we have to first prepare a few components. You can have lotus root & gochujang mayonnaise salad using 6 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Lotus Root & Gochujang Mayonnaise Salad:

1. Get 100 grams Lotus root
2. Get 1/3 tbsp Gochujang
3. Make ready 1 1/2 tbsp Mayonnaise
4. Take 1 tsp Usukuchi soy sauce
5. Take 1 dash Salt
6. Prepare 1 dash Green onions or scallions

Occasionally the lotus root comes with two pods, like a link of sausages. Lotus Root (Renkon in Japanese) is actually the rhizome of the lotus plant. Its a popular vegetable throughout southern and eastern Asia, but its still not that well known in the west. Peeled, thinly sliced and boiled for just two minutes is great in a salad, has a bit of a crunch.

Instructions to make Lotus Root & Gochujang Mayonnaise Salad:

1. I used Sunchang's Gochujang this time.
   1. Peel the lotus root, thinly slice it, and soak it in water.
2. Boil the lotus root in salted water until it becomes semi-translucent. Then drain.
3. Combine the gochujang, mayonnaise, soy sauce, and salt together to create the gochujang mayonnaise. Dress the lotus root with it.
4. Serve on a plate and sprinkle some finely chopped chives over the top to finish.

Its a popular vegetable throughout southern and eastern Asia, but its still not that well known in the west. Peeled, thinly sliced and boiled for just two minutes is great in a salad, has a bit of a crunch. Fantastic fried in small batches and added to stir fries, or just add it to soups and stews where it will become. Lotus root is a popular vegetable in Sri Lanka, where it is often cooked in coconut milk gravy. In India, lotus root (also known as kamal kakdi) is cooked as a dry curry or sabzi.

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