Korean Kollabi Saeu Bokkeum (Kohlrabi Shrimp Stir-fry)
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Kolrabi saeu bokkeum is a quick stir-fry of shrimp marinated in cooking wine and julienned kohlrabi, cooked over high heat in garlic-infused oil and seasoned with soy sauce and oyster sauce.
Read more
Spreading the shrimp in a single layer and letting one side sear properly before flipping is the key to a firm, bouncy texture rather than a steamed one. Kohlrabi, a cross between turnip and cabbage, brings a natural sweetness and firm crunch that pairs well with the shrimp, and keeping the cooking time short preserves that crisp bite. Red bell pepper adds a contrasting color to the dish, and the deep savory quality of oyster sauce amplifies the shrimp's natural sweetness. Preheating the pan thoroughly before adding ingredients prevents excess moisture from releasing, which keeps the stir-fry dry and the textures distinct. Scallion and a finish of sesame oil round out the dish. The calorie count is low relative to the protein content, making it a practical side dish for everyday meals.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Season
Peel and devein 220 g medium shrimp, pat them dry, and marinate with 1 tablespoon cooking wine for 5 minutes.
Mix 1 tablespoon soy sauce with 1 tablespoon oyster sauce so the stir-fry can move quickly later.
- 2Finish
Peel 200 g kohlrabi and cut it into 0.5 cm julienne so it stays crisp but cooks evenly.
Cut 70 g red bell pepper to a similar length, and slice the scallion into short pieces for finishing.
- 3Control
Preheat the pan well over high heat, then add 1 tablespoon cooking oil.
Add 1 tablespoon minced garlic and stir for only about 20 seconds, stopping before it browns so the garlic scent stays clean.
- 4Heat
Spread the shrimp in one layer without crowding and sear the first side for about 45 seconds before turning.
When the color changes to pink, cook only about 1 more minute so the shrimp stays bouncy.
- 5Control
Add the kohlrabi and red bell pepper, then stir-fry over high heat for about 2 minutes.
Stop while the kohlrabi edges look slightly translucent but the centers still feel firm and crisp.
- 6Finish
Pour in the mixed sauce and toss quickly for about 1 minute, just until it coats the shrimp and vegetables.
Turn off the heat, add scallion and 1 teaspoon sesame oil, and finish with the fresh aroma intact.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Kolrabi saeu bokkeum combines sweet kohlrabi and shrimp for a quick, umami-rich stir-fry.
- Finish cue
- Pour in the mixed sauce and toss quickly for about 1 minute, just until it coats the shrimp and vegetables.
- Avoid this
- Do not overcook kohlrabi; stop while still crisp.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
22min, 10 ingredients
Category median
25min, 8 ingredients
Based on 220 recipes
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