in Recipes

Mu Saengchae

updated

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Ingredients for 2 servings:

  • 1 large kohlrabi
  • 1 clove(s) garlic
  • ½ bunch chives
  • 3 tsp white sesame seeds
  • 2 tsp sesame oil, dark
  • 1 tbsp lemon juice
  • 4 tsp chili powder, Korean (Gochugaru)
  • 2 tbsp apple cider vinegar
  • 1 ½ tbsp sugar

Instructions

Working time approx. 20 minutes; Rest time approx. 20 minutes; Total time approx. 40 minutes

Korean kohlrabi salad

Gently toast the sesame seeds in a non-stick pan without oil. Peel the kohlrabi, cut into very fine strips, sprinkle evenly with salt, and let stand in a colander for about 20 minutes. Rinse the kohlrabi with cold water, squeeze thoroughly or spin dry. Finely chop or grate the garlic clove, and cut the chives into short rolls. Make a dressing with the remaining ingredients. Add the dressing, garlic, sesame seeds, and chives to the kohlrabi. Mix everything thoroughly and let it sit in the refrigerator for a few hours, or preferably overnight.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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