Crispy Kholrabi Salad (Muchim) Recipe
How to Make a Refreshing Kholrabi Salad (Muchim)
Make a delicious salad using kohlrabi, which is in season right now.
Main Ingredients- 1 kohlrabi (approx. 720g after trimming)
- 1/2 stalk green onion
For Salting Kohlrabi- 1 tsp salt
- 1 Tbsp fish sauce
- 1 Tbsp oligosaccharide
Seasoning- 3 Tbsp red pepper flakes
- 1 Tbsp minced garlic
- 1/2 Tbsp fish sauce
- 1 Tbsp plum extract
- 2 Tbsp vinegar
- 1/2 Tbsp toasted sesame seeds
- 1 tsp salt
- 1 Tbsp fish sauce
- 1 Tbsp oligosaccharide
Seasoning- 3 Tbsp red pepper flakes
- 1 Tbsp minced garlic
- 1/2 Tbsp fish sauce
- 1 Tbsp plum extract
- 2 Tbsp vinegar
- 1/2 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
We have fresh and crisp kohlrabi here. Choose kohlrabi that feels firm and has a smooth exterior.
Step 2
Let’s start preparing the kohlrabi. Its skin can be slippery, making it a bit tricky to peel with a standard peeler, and its size can make it awkward to hold and peel in one hand. A more convenient method is to cut the kohlrabi into four wedges first, and then use a knife to peel off the skin. Since kohlrabi has a fibrous texture, peel it a bit thicker to remove any tough outer layers.
Step 3
Here is the kohlrabi after its skin has been completely removed. It’s now neatly prepped for the next step.
Step 4
Once peeled, thinly slice the kohlrabi and then julienne it into fine strips. You can adjust the thickness of your julienne strips to your preference, but if they are too thick, they might not absorb the seasoning as well.
Step 5
In a bowl with the julienned kohlrabi, add 1 tsp of salt, 1 Tbsp of fish sauce, and 1 Tbsp of oligosaccharide. Gently mix them together without breaking the kohlrabi strips, and let it salt for about 20 to 30 minutes. This process helps to draw out moisture and enhance the crispiness, ensuring the kohlrabi absorbs the dressing beautifully.
Step 6
After about 30 minutes, you’ll notice that the kohlrabi has softened slightly and released a good amount of liquid. This salting step not only tenderizes the kohlrabi but also mellows any slight bitterness and prepares it for optimal flavor absorption.
Step 7
The base for our delicious kohlrabi salad is now ready. While you could enjoy it simply seasoned like this, we’ll add more flavors to make it even more vibrant.
Step 8
Finely chop half a stalk of green onion. The fresh aroma of the green onion will add another layer of flavor to the kohlrabi salad.
Step 9
Add 3 Tbsp of red pepper flakes to the salted kohlrabi and mix well to coat evenly. Adding the red pepper flakes first helps the kohlrabi take on a beautiful color and primes it for further seasoning.
Step 10
Next, add 1 Tbsp of minced garlic, 1/2 Tbsp of fish sauce, 1 Tbsp of plum extract, and 2 Tbsp of vinegar. Mix everything together thoroughly. The balance of sweet, sour, and savory is key, so feel free to adjust the amount of vinegar or plum extract to your taste.
Step 11
All the seasonings are now well incorporated, giving the kohlrabi a mouth-watering color and a pleasant moisture level. The crisp texture is preserved while the salad becomes deliciously moist.
Step 12
Finally, sprinkle in 1/2 Tbsp of toasted sesame seeds and give it a final light toss to finish. Since this recipe includes vinegar for a refreshing tang, we’ve omitted sesame oil. However, if you plan to mix this kohlrabi salad with rice, a drizzle of sesame oil would add a wonderful nutty flavor, so feel free to add it according to your preference!
Step 13
And there you have it – a crispy, delicious kohlrabi salad (muchim)! It’s the perfect side dish to truly appreciate the wonderful texture and fresh taste of kohlrabi.
