Ingredients
400 g lotus root (about 14 oz), 1 Asian pear, a small amount of water celery (minari), 1 red chili pepper, 1 green chili pepper
Seasonings
4 red dates, 1 tablespoon each of white sesame seeds and chili powder, 1 cup each of glutinous rice flour and licorice juice, salt to taste, and a dash of vinegar.
Instructions
1. Mix glutinous rice flour with a little water and cook over low heat until thickened; peel and core the Asian pear, then julienne; remove pits from red dates and julienne; cut wild celery into small sections and blanch; wash green and red chili peppers, remove seeds, and julienne.
2. Wash the lotus root, remove the joints, soak in vinegar for about 3 minutes, then slice into 2-3 mm thick pieces.
3. Place all ingredients in a large bowl, add the glutinous rice water, licorice water, chili powder, and salt, then mix well and marinate until fully flavored.