Kim Dae-seok's Kohlrabi Jangjji Banchan

• kohlrabi 3 pieces (2.5kg) ※use 70g dried kohlrabi jangjji after drying
• kombu broth 1 cup
• red pepper powder generously 2 tablespoons
• minced garlic 1 tablespoon
• soy sauce 2 tablespoons
• squid sauce 1 tablespoon
• glutinous rice flour 2 tablespoons
• malt syrup 2 tablespoons
• toasted sesame seeds 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Kohlrabi skin is tough—do not try to peel it whole. Instead, halve it first and carefully scrape the skin off from top to bottom with a knife for safer, easier peeling.
• If the dehydrator temperature exceeds 50 degrees Celsius, the kohlrabi may turn yellow or darken; always maintain exactly 50 degrees.
• The addition of glutinous rice flour ensures the seasoning adheres well to the kohlrabi jangjji without sliding off, creating a smooth and refined taste.
• Adding malt syrup generously at the end gives the dish a glossy sheen and enhances the natural sweetness of kohlrabi beautifully.

Recommended for 🙋

• ⭐Those who prefer a sweeter, chewier texture than regular radish jangjji.
• ⭐Home cooks looking to make a premium, long-lasting side dish.
• ⭐People eager to try unique, healthy recipes using kohlrabi in creative ways.