Crisp and Refreshing Spring Cabbage Salad (Bomdong Geotjeori)
Crisp and Refreshing Spring Cabbage Salad (Bomdong Geotjeori)
Crispy Spring Cabbage Salad Made with Seasonal Bomdong
Tired of kimchi? Let’s refresh your palate with this crisp and vibrant Bomdong Geotjeori! Made with fresh, seasonal spring cabbage, this salad is a burst of freshness that will brighten up any meal. It’s simple to make and captures the essence of spring. Let’s get started on this delightful dish!
Main Ingredients- 2 bunches spring cabbage (Bomdong)
Salad Dressing- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 3 Tbsp fish sauce (e.g., Kkanari or anchovy)
- 1 Tbsp toasted sesame seeds
- 1/2 tsp sugar
- 1 Tbsp sesame oil
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 3 Tbsp fish sauce (e.g., Kkanari or anchovy)
- 1 Tbsp toasted sesame seeds
- 1/2 tsp sugar
- 1 Tbsp sesame oil
Cooking Instructions
Step 1
For the best flavor, use the fresh, yellow inner leaves of the Bomdong. The outer leaves can be a bit tough, so set them aside to use later in a savory soybean paste stew (Doenjang Jjigae).
Step 2
Trim the base of the Bomdong with a knife to easily separate the leaves. Rinse the separated leaves thoroughly under running water. To ensure all dirt is removed, soak them in water for about 20 minutes. This will loosen any soil, making them easier to clean.
Step 3
Collect the washed outer leaves here. They’ll make a delicious addition to your next soybean paste stew!
Step 4
In a large bowl, combine all the dressing ingredients: gochugaru, minced garlic, fish sauce, toasted sesame seeds, and sugar. Mix them well with a spoon until you have a smooth, well-blended seasoning paste. Letting it sit for a moment can help the flavors meld.
Step 5
Drain the Bomdong leaves well after washing. Use smaller leaves as they are, and cut the larger leaves into bite-sized pieces for easier eating. Cutting them into manageable pieces is key to enjoying the texture.
Step 6
Add the prepared Bomdong to the bowl with the dressing. Gently toss the leaves to coat them evenly with the seasoning. Be careful not to over-mix or mash the cabbage to maintain its crisp texture.
Step 7
The trick here is to gently mix everything together, ensuring each leaf is coated with the dressing. This careful tossing will preserve the wonderful crunch of the fresh Bomdong.
Step 8
Finally, drizzle in the sesame oil and give it a final light toss to add gloss and a nutty aroma. Taste the salad and adjust the seasoning with salt or a touch more fish sauce if needed. This Bomdong Geotjeori is delicious served immediately or after a short resting period.
