Korean Kollabi Saeu Bokkeum (Kohlrabi Shrimp Stir-fry)
Quick answer
- Total time
- 22 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Kohlrabi is firm and a little sweet, and even stir-fried it still crunches between pieces of springy shrimp.
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The red bell pepper is there more for color than flavor.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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 about 1 more minute, then continue to the next step.
- 5
Add the kohlrabi and red bell pepper, then stir-fry over high heat for about 2 minutes.
When the kohlrabi edges look slightly translucent but the centers still feel firm and crisp, continue to the next step.
- 6
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.
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