Crispy Jeju Kohlrabi and Chewy Seaweed Salad
A Refreshing Salad with Kohlrabi and Winter Seaweed
Enjoy a delightful winter side dish featuring the unique texture of seaweed (mojabam) and the crisp sweetness of Jeju kohlrabi. This recipe offers a refreshing crunch and delightful flavor, making it a perfect addition to any meal.
Main Ingredients- 1/2 medium Kohlrabi (Jeju preferred)
- 300g Mojabam (seaweed, also known as ‘mol’)
Seasoning- 1/2 Tbsp Sesame seeds
- 1/2 Tbsp Minced garlic
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Fish sauce
- 1/2 Tbsp Sesame seeds
- 1/2 Tbsp Minced garlic
- 1/2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Fish sauce
Cooking Instructions
Step 1
First, peel the kohlrabi using a peeler. To ensure a pleasant texture, trim off a bit more from the tough top and bottom ends. Then, thinly julienne the kohlrabi. Maintaining its crispness is key.
Step 2
Briefly blanch the mojabam (seaweed), a winter delicacy from the sea, in boiling water. It only needs to be in the water for a very short time until it slightly softens – avoid overcooking, as it can become mushy. Immediately rinse under cold running water to cool it down completely.
Step 3
In a large mixing bowl, add the blanched and cut mojabam and the julienned kohlrabi. Combine them gently, preparing for the seasoning.
Step 4
Add the sesame seeds, minced garlic, gochugaru, and fish sauce to the bowl. Gently toss and mix everything together until well combined. Taste and adjust seasoning with more fish sauce if needed. Your delicious kohlrabi and mojabam salad is ready!
