Korean Kollabi Saeu Bokkeum (Kohlrabi Shrimp Stir-fry)
Kolrabi saeu bokkeum is a quick stir-fry of peeled shrimp marinated in cooking wine and julienned kohlrabi, cooked over high heat in garlic-infused oil and seasoned with soy sauce and oyster sauce. Spreading the shrimp in a single layer is key to achieving a bouncy texture, and the kohlrabi must be pulled from the heat while still crisp. Red bell pepper adds color contrast, and the oyster sauce amplifies the shrimp's natural sweetness. Scallion and sesame oil finish the dish, which is notably low in calories for a protein-forward stir-fry.
Adjust Servings
Instructions
- 1
Peel and devein shrimp, then marinate in cooking wine for 5 minutes.
- 2
Julienne kohlrabi to 0.5 cm thickness and cut bell pepper to similar size.
- 3
Combine soy sauce and oyster sauce for a quick stir-fry sauce.
- 4
Heat oil on high and stir-fry garlic for 20 seconds until fragrant.
- 5
Add shrimp for 1.5 minutes, then add kohlrabi and pepper and stir-fry 2 more minutes.
- 6
Pour in sauce and toss on high for 1 minute; finish with scallion and sesame oil.
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