Crisp Spring Cabbage Salad (Bomdong Geotjeori)
Crisp Spring Cabbage Salad (Bomdong Geotjeori)
Spring Cabbage Kimchi Salad Recipe: Perfect for Lunchboxes and Seasonal Sides
Let’s make a deliciously crisp and flavorful spring cabbage salad (Bomdong Geotjeori)!
Main Ingredients- 1 head of spring cabbage (Bomdong)
- 1 Tbsp red pepper flakes (Gochugaru)
- 1 Tbsp plum extract (Maesil-ekkis)
- 1 Tbsp anchovy sauce (Myeolchi-aekjeot)
- 1 tsp minced garlic
- 1 tsp sugar
- A pinch of sesame seeds
Cooking Instructions
Step 1
We’re about to make a wonderfully crisp spring cabbage salad, a true taste of springtime. This recipe is designed to be easy for anyone to follow.
Step 2
First, thoroughly wash the spring cabbage under running water, as it can sometimes retain soil between its leaves. Ensuring it’s completely clean is key. After washing, drain the cabbage well in a colander. Properly draining will help the seasoning adhere better and prevent the salad from becoming watery. Then, if the cabbage leaves are large, cut them into manageable bite-sized pieces, about 2 to 4 sections per head.
Step 3
Place all the prepared spring cabbage into a mixing bowl. Now it’s time to add the seasonings. Add 1 Tbsp of red pepper flakes, 1 Tbsp of plum extract, 1 Tbsp of anchovy sauce, 1 tsp of minced garlic, 1 tsp of sugar, and a pinch of sesame seeds. The anchovy sauce will add a rich umami flavor and depth to the salad. Gently toss and mix everything together with your hands, ensuring the seasoning coats all the cabbage leaves evenly. Be careful not to overmix, as this can make the cabbage less crisp. A gentle ‘jobob’ motion is perfect.
Step 4
And there you have it – a vibrant and delicious spring cabbage salad! Its refreshing crunch and balanced sweet and savory flavor make it an excellent side dish for any meal, including packed lunches. You can enjoy it immediately, or let it sit for a short while to allow the flavors to meld even further for a deeper taste.
