{"id":17631,"date":"2015-05-22T20:42:50","date_gmt":"2015-05-22T18:42:50","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=17631"},"modified":"2015-11-13T12:47:14","modified_gmt":"2015-11-13T11:47:14","slug":"kohlrabi-saengchae-korean-salad-with-kohlrabi","status":"publish","type":"post","link":"https:\/\/www.withaglass.com\/?p=17631","title":{"rendered":"Kohlrabi Saengchae (Korean Salad with Kohlrabi)"},"content":{"rendered":"

\"kohl_sae_\"I think I have already mentioned that I grew up eating kohlrabi, but uniquely\u00a0as a snack. If you have never had it (or if you were unlucky to have it only cooked), raw kohlrabi is a more delicate and juicier version of pink radish. This year I have tried to include kohlrabi for the first time in an actual dish and loved it as a green papaya substitution\u00a0in the famous Vietnamese\u00a0salad<\/a>. I have kohlrabi\u00a0in my fridge quite often, so\u00a0I knew there would be\u00a0a second experiment\u00a0one day. Kohlrabi replacing the\u00a0Korean radish (unavailable here anyway)\u00a0was by far more delicious than when prepared with daikon,\u00a0the very popular Japanese white radish, which, I’ve learnt from a reliable source, is much stronger than the Korean radish.<\/p>\n

If you have already\u00a0been in\u00a0a Korean restaurant, you might have tasted saengchae, fresh spicy salads served in small\u00a0portions as side-dishes. \u00a0Apparently they are served in Korea practically with everything and from my own experience I can assure you that at least this saengchae goes well with anything, of course as long as you like spicy food. I found many moo (radish) saengchae recipes on web and in my cookery books, some including ginger or garlic, but\u00a0finally for the delicate kohlrabi\u00a0I chose\u00a0the simplest one, from my regular Korean cooking companion:\u00a0Food and Cooking of Korea by Young Jin Song<\/a>. As usually, I have slightly changed the proportions and some ingredients, but I hope it still keeps a Korean touch.<\/p>\n

TIPS: If you buy kohlrabi (also called “German turnip” and “turnip cabbage”) for the first time, it looks like a cross between a turnip and a very light green apple. Choose the smoothest one and not too big because it might become tough and fibrous. The smaller it is, the juicier and the crunchier it will be.<\/p>\n

This salad keeps very well for about two days in the fridge, so you can make a double portion in advance and add to your lunch box the following day (as I did).<\/p>\n

Preparation: about ten minutes+chilling<\/em><\/p>\n

Ingredients (serves two):<\/em><\/p>\n

1 medium kohlrabi, peeled<\/em><\/p>\n

Marinade:<\/em><\/p>\n

1 tablespoon rice vinegar<\/em><\/p>\n

1\/2 teaspoon sugar<\/em><\/p>\n

salt (to taste)<\/em><\/p>\n

1\/2 teaspoon Korean chilli powder (or any other medium hot chilli powder)<\/em><\/p>\n

toasted sesame seeds<\/em><\/p>\n

chopped green onion or chives<\/em><\/p>\n

1 teaspoon sesame oil<\/em><\/p>\n

shredded fresh red chilli pepper<\/em><\/p>\n

Cut the kohlrabi into very fine, matchstick-like pieces (a julienne grating tool is very handy here).<\/p>\n

Combine the ingredients of the marinade (sugar, salt, chilli powder and vinegar).<\/p>\n

Coat the kohlrabi with the marinade and put into the fridge to chill (this step is not necessary especially if your kohlrabi was already very cold).<\/p>\n

Serve sprinkled with sesame seeds,\u00a0chives\/green onion, fresh red chilli pepper (I didn’t have it, since its\u00a0absence in\u00a0the photograph) and a splash of sesame oil.<\/p>\n","protected":false},"excerpt":{"rendered":"

I think I have already mentioned that I grew up eating kohlrabi, but uniquely\u00a0as a snack. If you have never had it (or if you…<\/p>\n","protected":false},"author":1,"featured_media":17632,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[44,125,183,133,18],"tags":[12,114],"_links":{"self":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17631"}],"collection":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17631"}],"version-history":[{"count":11,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17631\/revisions"}],"predecessor-version":[{"id":18203,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/17631\/revisions\/18203"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/17632"}],"wp:attachment":[{"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17631"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17631"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17631"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}