Korean Kohlrabi Fresh Salad (Saengchae)
Kolabi-saengchae is a fresh Korean salad of julienned kohlrabi dressed in gochugaru, vinegar, and fish sauce. Though it resembles mu-saengchae (radish salad), the two differ significantly in texture and flavor. Kohlrabi is a brassica vegetable eaten for its swollen stem base - firm on the outside but juicy and almost pear-like within. The thick outer rind must be peeled away generously to remove the fibrous layer, and cutting matchstick-sized strips around 4 to 5 cm long produces the signature crunch with every bite. Slicing too thin causes rapid wilting as the strands absorb the dressing. Fish sauce adds marine umami to kohlrabi's mild sweetness, while vinegar slows moisture release to preserve crispness. This banchan is commonly served alongside grilled meat as a palate cleanser. Peak kohlrabi seasons in spring and fall produce the sweetest, crunchiest results.
Adjust Servings
Instructions
- 1
Peel the kohlrabi thickly and julienne into 4-5 cm matchsticks.
- 2
Cut scallions into 3 cm pieces.
- 3
In a bowl, mix gochugaru, fish sauce, vinegar, sugar, and minced garlic to make the seasoning.
- 4
Add kohlrabi and toss for 2 minutes, then add scallions and mix lightly.
- 5
Finish with sesame oil, toss once more, and rest for 10 minutes before serving.
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