Top 10 Delicious Dishes Made from Kohlrabi

Ingredients:

• 2 kohlrabi bulbs
• 1 carrot
• 200g peanuts
• 30g garlic
• 1 lemon
• 1 chili pepper
• 1 tablespoon brown sugar
• Salt (a pinch)
• Monosodium glutamate (a pinch)
• 100g fresh herbs (e.g., Vietnamese coriander, basil, mint, etc.)

Instructions:

• Wash the kohlrabi and carrot thoroughly, then julienne them thinly. Soak in salted water for 10 minutes to reduce the raw taste.
• Mash the garlic, chop the chili pepper, and roast the peanuts before crushing them. Wash and drain the herbs, then chop them finely.
• Mix half a cup of water with 1 teaspoon of brown sugar, 1/2 teaspoon of salt, the juice of half a lemon, mashed garlic, and chopped chili. Stir everything well together.
• Wring out the kohlrabi and carrot mixture using a clean towel to prevent excess moisture and ensure they won't become soggy. Add the chopped herbs and mix with the kohlrabi and carrot.
• Pour the dressing over the salad and mix well. Let it marinate for about 10 minutes for the flavors to meld.
• Place the salad on a plate, sprinkle roasted peanuts on top, garnish with a bit of cilantro, and enjoy.

Ingredients:

• 1 kohlrabi bulb
• 700g fresh squid
• 1/2 carrot
• 4 stalks of celery
• Minced garlic (to taste)
• 4 tablespoons cooking oil
• Common seasonings (salt, seasoning powder, pepper, etc.)

Instructions:

• Wash the kohlrabi, carrot, and celery thoroughly, then peel them.
• Slice the kohlrabi into thin, bite-sized pieces. Cut the carrot into thin flower-shaped slices. Cut the celery stalks at an angle into thin slices, separating the leaves from the stems.
• Place the kohlrabi, carrot, and celery stems in a colander.
• Boil water in a pot, add the vegetables, and briefly blanch them. Afterward, rinse them in cold water and let them drain.
• Clean the squid, remove the ink sac, and clean out the insides. Cut the squid into bite-sized pieces, making shallow cuts along the surface.
• Season the squid with 1 teaspoon of seasoning powder, 1/2 teaspoon of pepper, and 1/2 teaspoon of salt. Mix well and let it marinate for 15 minutes.
• Heat 2 tablespoons of cooking oil in a pan, sauté minced garlic until golden and fragrant, then add the squid. Stir-fry until the squid is cooked through, then remove from the pan.
• In the same pan, add another 2 tablespoons of cooking oil and sauté garlic until fragrant again. Add the blanched vegetables and stir-fry, seasoning with powder and salt to taste.
• When the vegetables are tender, return the squid to the pan and stir for another minute before turning off the heat. Sprinkle with some pepper and mix well to complete the dish.

Ingredients:

• 1 kohlrabi bulb
• 2 carrots
• 2 cloves of garlic
• 30g Vietnamese coriander
• 2 tablespoons vinegar
• 1/2 teaspoon salt
• 10g chili pepper
• 3 tablespoons water
• 2 tablespoons white sugar
• 1 tablespoon fish sauce

Instructions:

• Peel the kohlrabi, wash it thoroughly, and cut it into slices with moderate thickness. Cut half into squares. Peel and wash the carrots, then slice them into long pieces. Wash the herbs and chop them. Crush the garlic and slice the chili pepper.
• Prepare a mixture of water, sugar, vinegar, fish sauce, garlic, and chili pepper. Stir well to dissolve the ingredients.
• Place the carrots and kohlrabi in a large bowl, sprinkle with a little salt, and mix well. Let it sit for about 10 minutes. Afterward, rinse the mixture with cooled boiled water and drain.
• Put the drained carrots and kohlrabi back into the bowl, then pour the prepared liquid mixture over them. Stir everything well, and allow it to marinate for 1-2 hours, or longer for a more flavorful taste.
• When ready to serve, plate the salad and mix in the Vietnamese coriander. You can serve immediately or store in a glass jar for later use.

Ingredients:

• 500g pork
• 300g kohlrabi
• Shallots
• Seasonings: sugar, MSG, seasoning powder, salt, fish sauce, caramel color, pepper

Instructions:

• Wash the pork thoroughly, then cut it into bite-sized pieces.
• Peel and wash the kohlrabi, then cut it into small chunks.
• Peel and finely chop the shallots.
• Place the pork in a bowl and mix with the shallots, seasoning powder, sugar, MSG, fish sauce, pepper, and caramel color.
• Stir everything well to coat the pork with the seasonings, then let it marinate for 20 minutes.
• Heat a pot with some cooking oil, then add the marinated pork and stir to sear the meat.
• Once the pork is browned, add water to cover the meat, bring it to a boil, then reduce the heat. Taste and adjust the seasonings as needed. Continue braising for 15 minutes.
• Add the kohlrabi, continue cooking until the kohlrabi is tender, then turn off the heat.
• Plate the braised pork with kohlrabi, garnish as desired, and serve.

Ingredients:

• 1 kohlrabi bulb
• 1 carrot
• 100g fresh pork sausage (or substitute with minced pork shoulder)
• 2 black fungus mushrooms
• 5-6 shiitake mushrooms
• 1 bunch of coriander
• Seasonings: fish sauce, cooking oil, and salt

Instructions:

• Peel the kohlrabi and carrot, wash them thoroughly, and cut them into matchstick-sized pieces.
• Soak the black fungus mushrooms to rehydrate, then wash them. Remove the stems from the shiitake mushrooms, clean them, and finely chop both types of mushrooms. Mix the chopped mushrooms into the fresh pork sausage and form small meatballs.
• Wash the coriander and chop it finely.
• Place the kohlrabi and carrots into a pot, cover with water, and bring it to a boil. Once the soup is boiling, drop the pork meatballs into the pot. Once the meatballs rise to the surface, cook for an additional 1-2 minutes to ensure they are fully cooked. Remove the meatballs, reduce the heat, and continue to simmer the kohlrabi and carrots until they are tender. Taste and adjust the seasoning as needed, then turn off the heat.
• Serve the soup in bowls, adding the meatballs and garnishing with chopped coriander.

Ingredients:

• 4 kohlrabi bulbs
• 1-2 pig's ears
• Fresh herbs
• Shallots
• Chili, garlic, lime, and seasonings
• 50g roasted peanuts
• 1 toasted rice paper

Instructions:

• Soak the pig's ears in saltwater, clean them, and cook until tender. Then slice them into thin strips and soak them in cold water to crisp them up.
• Peel and clean the kohlrabi, then cut it into thin julienne strips. Soak the strips in saltwater for about 30 minutes. Rinse them thoroughly to remove the salt and squeeze out any excess water.
• Clean and chop the herbs. Roast the peanuts and peel them. Peel and slice the shallots, then fry them until golden and fragrant.
• Once the pig's ears have chilled and crisped, place them in a bowl. Add ½ teaspoon of seasoning powder, a pinch of pepper, ½ teaspoon of salt, and 1 teaspoon of sugar. Mix well and let it soak up the flavors.
• Prepare the dressing: squeeze the juice from 6 limes into a bowl, discarding the seeds. Add 6 teaspoons of sugar, 50 ml of good-quality fish sauce, a pinch of pepper, a little bit of water, 1 teaspoon of minced garlic, and 1 teaspoon of minced chili. Stir well and taste to balance the sweet, sour, and spicy flavors to your preference.
• Combine the kohlrabi and pig's ears in a large bowl. Pour the dressing over the ingredients, mixing thoroughly, and let it marinate for about 10 minutes to absorb the flavors. Add the herbs and fried shallots, then transfer to a serving plate, topping with the roasted peanuts. Serve with toasted rice paper and a spicy garlic-chili dipping sauce.

Ingredients:

• 3 kohlrabi bulbs
• 1 piece of ginger
• 1 stalk of lemongrass
• 50g chili sauce
• 100ml vegetarian fish sauce
• 100g sugar, Korean chili powder, hot chili powder

Instructions:

• Peel and clean the kohlrabi, then cut into small rectangular pieces. Wash and slice the lemongrass diagonally.
• In a large bowl, mix together the fish sauce, sugar, and chili sauce to make the dressing.
• Add the kohlrabi and lemongrass into a mixing bowl, followed by the chili powders. Pour the dressing over and gently toss everything together.
• Transfer the kimchi to a glass jar and leave it at room temperature for about 3 days to ferment. For longer preservation, store in the refrigerator once ready to consume.

Ingredients:

• 1 kohlrabi
• 200g jellyfish
• 1 carrot
• 2 long chilies
• 1/2 lemon
• 4 sprigs of mint
• Sesame seeds
• 1 tablespoon sugar
• 2 tablespoons fish sauce

Instructions:

• Peel the kohlrabi, rinse and drain it. Then, slice it thinly before julienning it into strips.
• Peel and clean the carrot, then slice it into thin strips.
• Place the carrot and kohlrabi in a bowl, add a pinch of salt, and toss. After that, rinse the mixture again under water and let it drain.
• Rinse the chilies, then slice one into thin strips and chop the other finely.
• Peel and crush the garlic, then chop it finely with one of the chopped chilies.
• Rinse the jellyfish, drain it, and slice it into bite-sized pieces.
• In a small bowl, mix garlic, chili, fish sauce, water, sugar, and juice from half a lemon. Stir well until the sugar dissolves.
• Pour the dressing over the jellyfish in a small bowl and mix well. Then, add the kohlrabi, carrot, and chili to the bowl, and pour the dressing over them. Toss everything together.
• Finally, top the salad with sesame seeds and mint leaves for garnish, and mix again so the flavors are well combined.

Ingredients:

• 350g pork ribs
• 1 kohlrabi
• 1 carrot
• 1 tomato
• Spring onions
• Seasonings: seasoning powder, sugar, pepper, fish sauce

Instructions:

• Clean the pork ribs thoroughly, drain them, and cut them into bite-sized pieces.
• Season the ribs with salt, pepper, and fish sauce, then marinate for a while.
• Peel and clean the kohlrabi and carrot, then slice them into thick matchsticks.
• Wash the tomato, cut it in half, remove the seeds, and slice it into pieces.
• Clean and chop the spring onions into small 2 cm pieces.
• Heat a pan and lightly fry the marinated ribs until fragrant.
• Transfer the ribs into a pot and add 1.5 liters of cold water. Bring to a boil.
• Skim off any scum from the surface, then lower the heat and simmer the ribs until they are tender.
• Add the kohlrabi, carrot, and tomato to the pot. Season with fish sauce and salt to taste, then continue simmering until the kohlrabi is tender.
• Once ready, ladle the soup into a bowl, sprinkle with pepper and chopped spring onions, and serve hot.

Ingredients:

• 200g beef
• 1 kohlrabi
• 1/2 carrot
• 3 spring onions
• 1 tsp minced shallot
• 1 tsp minced garlic
• 3 tbsp cooking oil
• 1 tsp seasoning powder
• Pinch of pepper

Instructions:

• Thinly slice the beef into bite-sized pieces and rinse clean.
• Marinate the beef with 1/2 tsp seasoning powder, 1/2 tsp chicken bouillon, a pinch of pepper, 1 tsp minced shallot, and garlic. Mix well and marinate for 10 to 15 minutes.
• Peel the kohlrabi and carrot, and slice them into thin matchsticks. Avoid cutting them too thin, and feel free to carve the carrot into flower shapes if you like.
• Chop the spring onions and split the stems into halves or thirds.
• Heat a pan on medium, add 2 tbsp cooking oil, then sauté the minced shallot and garlic until fragrant. Add the marinated beef and stir-fry quickly for about 3 minutes until it is just cooked. Transfer the beef to a plate.
• Reduce the heat and add 1 tbsp of cooking oil. Stir-fry the kohlrabi for about 2 to 3 minutes, then add the carrot. Season with 1/2 tsp seasoning powder and 1/2 tsp chicken bouillon. Stir-fry for 5 to 10 minutes until the kohlrabi and carrot are tender.
• Finally, return the beef to the pan for another 2 to 3 minutes. Add the chopped spring onions, stir-fry for another 1 to 2 minutes until the spring onions are wilted, and the dish is ready to serve.