Peel the lotus root, thinly slice it, and soak it in water.
Boil the lotus root in salted water until it becomes semi-translucent. Then drain.
Combine the gochujang, mayonnaise, soy sauce, and salt together to create the gochujang mayonnaise. Dress the lotus root with it.
Serve on a plate and sprinkle some finely chopped chives over the top to finish.
Story Behind this Recipe
This is a recipe that I came up with while trying to think of a non-stew recipe that could use gochujang. The mild yet deeply-flavoured gochujang mayonnaise is addictive! Try it with other vegetables of your choice or steamed chicken, I'm sure it'll taste great ♪
Soak the lotus root in water after slicing it to prevent it from changing colour. It's best to slice the lotus root as thinly as possible. Drain the lotus root as soon as it turns semi-translucent. If you boil it too much it'll lose its crispiness so be careful.