Craving Texture in Your Meals? Try Kohlrabi Fries!
As a self-proclaimed veggie lover, I’ve always struggled with the monotony of soft textures in my meals. Sure, I adore a hearty bean stew or a creamy mushroom risotto, but sometimes I just crave something with a little more crunch and bite. That’s why I’ve become obsessed with the humble kohlrabi – a wonderfully versatile vegetable that can add some much-needed textural excitement to any dish.
Kohlrabi, also known as the “German turnip,” is a member of the cabbage family with a mild, sweet flavor and a delightful crunch. And the best part? The entire plant is edible – from the bulbous stem to the leafy greens. When sliced into thin matchsticks and tossed with oil and spices, those kohlrabi bulbs transform into the most irresistible fries [1]. The exterior gets perfectly crispy, while the interior retains a satisfying bite. It’s the ideal vehicle for balancing out the richness of fatty meats like bulgogi or galbi.
Pairing Kohlrabi Fries with Korean BBQ
One of my favorite ways to enjoy kohlrabi fries is alongside a spread of Korean barbecue. The interplay of textures is just magical – the tender, marinated meats, the pillowy steamed rice, the bright, crunchy pickled veggies, and then those golden, crispy kohlrabi fries. It’s a culinary symphony that hits all the right notes.
I’ll never forget the first time I tried this combination at a local Korean restaurant in Boston. I had ordered the classic bulgogi, expecting the usual soft, tender bites. But when the plate arrived, there were these mysterious golden fries piled high, beckoning to be tried. One crunchy dip into the bulgogi’s savory, caramelized sauce, and I was hooked. The contrast of the soft, fatty meat and the crisp, earthy fries was simply sublime.
From that day on, I knew I had to figure out how to recreate this masterpiece at home. After some trial and error, I landed on a foolproof method for making the crunchiest, most addictive kohlrabi fries. The key lies in a few simple steps: [2]
Mastering Crispy Kohlrabi Fries
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Peel and Slice: Start by peeling the kohlrabi and slicing it into thin, even matchsticks. Aim for around 1/4-inch thickness to ensure even cooking.
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Blanch and Dry: Bring a pot of salted water to a boil, then blanch the kohlrabi fries for 2-3 minutes. This helps to soften them up slightly and remove any bitterness. Drain them well and pat dry thoroughly with paper towels or a clean kitchen towel.
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Toss in Oil and Spices: In a large bowl, toss the blanched and dried kohlrabi fries with a generous drizzle of neutral oil, such as avocado or grapeseed oil. Season generously with salt, pepper, and any other spices you like – I’m particularly fond of a blend of garlic powder, onion powder, and smoked paprika.
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Roast to Perfection: Spread the seasoned fries out in a single layer on a parchment-lined baking sheet. Roast at 400°F for 20-25 minutes, flipping halfway, until golden brown and crispy.
The key to achieving that perfect crunch lies in the blanching and drying steps. By partially cooking the kohlrabi first, you remove excess moisture and create the ideal canvas for crisping up in the oven. And don’t be afraid to let them get a deep, golden color – that’s where all the flavor lives.
Pairing Kohlrabi Fries with Other Korean Dishes
But the fun doesn’t stop at Korean barbecue! Kohlrabi fries are a wonderful accompaniment to all sorts of Korean cuisine. Try them alongside a steaming hot bowl of japchae [3], the sweet and savory glass noodle dish. Or maybe alongside some kimchi fried rice, where their crunch would be an excellent contrast to the soft, fragrant rice.
And let’s not forget the classic Korean fried chicken. Those juicy, crispy chicken bites pair so beautifully with the earthy crunch of kohlrabi fries. Dunk them in a sweet and spicy gochujang sauce for the ultimate indulgence.
The possibilities are truly endless when it comes to showcasing the versatility of this humble vegetable. So next time you’re craving some texture in your life, don’t hesitate to reach for a kohlrabi. With a little bit of prep work, you can transform it into the most delightful, crave-worthy fries that will have you wondering why you ever settled for boring old potato fries in the first place.
