Crunchy and Refreshing Kohlrabi Salad (Saengchae Muchim)
Crunchy and Refreshing Kohlrabi Salad (Saengchae Muchim)
Kohlrabi Saengchae Muchim: Deliciously Crunchy Salad with Amazing Health Benefits!
Kohlrabi, a hybrid of cabbage and turnip, is a wonderfully versatile vegetable! It boasts a satisfyingly crisp texture and a subtle sweetness, making it a delightful ingredient that’s rich in vitamins and iron. Its abundant fiber content aids digestion and is excellent for relieving constipation, making it a fantastic choice for those looking to manage their weight. Plus, it’s known for its skin-brightening properties! I personally love eating kohlrabi raw, often more than cooking it. It’s so delicious, I can almost taste it just by looking at it! Today, let’s make a simple yet incredibly flavorful raw kohlrabi salad (Saengchae Muchim). Its crisp texture and refreshing taste are perfect as a side dish or a light snack.
Main Ingredients- 1 medium Kohlrabi
- 1/4 small Beetroot (optional, for color)
- 1/4 large Scallion (white parts mainly)
Seasoning Ingredients- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp minced Garlic
- 2 Tbsp Fish Sauce (or anchovy sauce)
- 1/2 Tbsp Coarse Sea Salt (adjust to taste)
- 1 Tbsp Sugar (adjust to taste)
- 1/2 Tbsp Toasted Sesame Seeds (for garnish)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp minced Garlic
- 2 Tbsp Fish Sauce (or anchovy sauce)
- 1/2 Tbsp Coarse Sea Salt (adjust to taste)
- 1 Tbsp Sugar (adjust to taste)
- 1/2 Tbsp Toasted Sesame Seeds (for garnish)
Cooking Instructions
Step 1
First, thoroughly wash the kohlrabi and peel off its skin. Then, cut it in half for easier slicing. (If it’s too thick, it might be difficult to julienne, so keep this in mind.)
Step 2
Julienne the kohlrabi and the prepared beetroot thinly. Using a small amount of beetroot will give it a beautiful color. Place the julienned kohlrabi and beetroot in a bowl and gently mix with gochugaru first. This step helps the chili flakes coat the vegetables evenly without clumping.
Step 3
Add the minced garlic, fish sauce, coarse sea salt, and sugar to the bowl with the kohlrabi and beetroot. Now, gently mix everything together with your hands. Be careful not to overmix or squeeze too hard, as this can diminish the kohlrabi’s delightful crunchiness. A gentle tossing motion is key.
Step 4
Finally, add the chopped scallions and toasted sesame seeds, and give it a final light toss. Your delicious kohlrabi saengchae muchim is ready! Take a bite, and the burst of crispness and refreshing flavor will instantly brighten your palate.
Step 5
With this simple and tasty kohlrabi saengchae muchim, you’ll find yourself finishing a bowl of rice in no time! Its fresh, crunchy texture makes it the perfect side dish to stimulate your appetite.
