Okjubu's Kohlrabi Geotjeori

Name: Okjubu's Kohlrabi Geotjeori
Cook time: 10 min
Total time: 10 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 1 kohlrabi; 1 generous drizzle (about 3 tbsp) fermented anchovy sauce; 3 tbsp gochugaru; 2 tbsp sugar; 2 tbsp minced garlic

A crisp instant geotjeori that combines the sweetness of seasonal kohlrabi with the savory depth of fermented anchovy sauce

10 min Difficulty Easy side dish

Main ingredients

kohlrabi fermented anchovy sauce gochugaru garlic

Ingredients needed 3 servings

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kohlrabi fermented anchovy sauce gochugaru garlic

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1 kohlrabi

1 generous drizzle (about 3 tbsp) fermented anchovy sauce

3 tbsp gochugaru

2 tbsp sugar

2 tbsp minced garlic

Recipe

Peel the kohlrabi with a vegetable peeler.
Cut the peeled kohlrabi into bite-sized flat pieces.
Place the cut kohlrabi in a mixing bowl.
Drizzle the fermented anchovy sauce generously in one circular motion.
Add 3 tablespoons of gochugaru.
Add 2 tablespoons of sugar.
Add 2 tablespoons of minced garlic.
Toss and mix well by hand until the seasoning is evenly distributed, then serve.

Peel the kohlrabi and cut it into bite-sized pieces.
Place the kohlrabi and fermented anchovy sauce in a bowl.
Add gochugaru, sugar, and minced garlic.
Toss well to finish.

Cooking tips

Kohlrabi is sweetest and least pungent when in season, making for a tastier geotjeori.
Omitting large green onion helps keep the flavor clean and crisp.

Recommended for

Those who want to make a unique, crisp vegetable side dish instead of radish.
Those who want to quickly make geotjeori with fish sauce without complicated steps.

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