INGREDIENTS

• 2 medium kohlrabi
• 2 cloves of garlic
• 2 spring onions
• 1 tsp Korean chili flakes (Gochugaru)
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1 pinch of salt
• 7 tbsp neutral vegetable oil
• Juice of 1 lime
• ½ bunch (½ oz) cilantro (optional)

HOW TO MAKE IT

1. Peel the kohlrabi and cut off both ends so that the top and bottom are flat and the kohlrabi slices have even edges. Using a peeler, gently scrape fine noodles from the outer edge of the kohlrabi. Use a light left and right motion with the peeler, turning the kohlrabi as you go to get even strips. Save the leftover kohlrabi for another use.
2. Peel and chop the garlic. Clean and wash the spring onions, shake dry and cut into fine rings.
3. For the sauce, combine the garlic, chili flakes, brown sugar, salt and soy sauce in a bowl. Heat 5 tablespoons of oil in the STAUB Cocotte and pour it directly over the mixture to intensify the flavors. Mix well.
4. Heat the remaining oil in the STAUB Cocotte. Add the kohlrabi noodles and pour over the prepared sauce. Mix well, cover and cook at medium heat for about 10-15 minutes, until the kohlrabi noodles are al dente. Stir occasionally.
5. Just before the end of the cooking time, stir in the spring onions and pour the lime juice over the noodles. Garnish with freshly chopped cilantro if desired.

Tip

For a nutty flavor, sprinkle with toasted sesame seeds or chopped peanuts.

Info

The STAUB Cocotte distributes heat evenly, so the kohlrabi cooks evenly and develops its full flavor. Ideal for such aromatic dishes!