Crispy and Fresh! Simple Spring Cabbage Salad (Bomdong Geotjeori) Recipe
Crispy and Fresh! Simple Spring Cabbage Salad (Bomdong Geotjeori) Recipe
How to Make Easy Bomdong Geotjeori: A Simple Spring Cabbage Salad Recipe
Perfect for when you lack appetite! Introducing a recipe for a crispy and delicious geotjeori made with fresh spring cabbage (bomdong). It’s so easy to follow, even for beginners, and will enrich your table with a spring delicacy.
Spring Cabbage Salad Ingredients- Bomdong (spring cabbage) 220g (Choose fresh and tender leaves)
- Scallions, a small bunch (chopped)
Delicious Seasoning Ingredients- Gochugaru (Korean chili flakes) 3 Tbsp (adjust to taste)
- Anchovy sauce 3 Tbsp (for umami)
- Water 3 Tbsp (to adjust seasoning consistency)
- Sugar 1 Tbsp (for sweetness and balance)
- Plum extract 1 Tbsp (for subtle sweetness and flavor)
- Minced garlic 1 Tbsp (for rich aroma)
- Perilla oil 2 Tbsp (for nutty flavor and sheen)
- Sesame seeds, a generous amount (for garnish and nutty flavor)
- Gochugaru (Korean chili flakes) 3 Tbsp (adjust to taste)
- Anchovy sauce 3 Tbsp (for umami)
- Water 3 Tbsp (to adjust seasoning consistency)
- Sugar 1 Tbsp (for sweetness and balance)
- Plum extract 1 Tbsp (for subtle sweetness and flavor)
- Minced garlic 1 Tbsp (for rich aroma)
- Perilla oil 2 Tbsp (for nutty flavor and sheen)
- Sesame seeds, a generous amount (for garnish and nutty flavor)
Cooking Instructions
Step 1
Wash the bomdong thoroughly under running water. Carefully trim off any yellowed outer leaves or dirty parts with a knife. Then, gently cut the base of the bomdong and carefully separate the leaves one by one. This ensures the leaves separate cleanly without getting damaged.
Step 2
Gently rinse the separated bomdong leaves to remove any dirt or debris. Be careful not to wash them too vigorously, as this can crush the leaves. Place the washed bomdong in a colander to drain completely. The better it drains, the less watery and more flavorful the salad will be. While the bomdong is draining, let’s make the delicious seasoning!
Step 3
In a large bowl, combine gochugaru (3 Tbsp), water (3 Tbsp), sugar (1 Tbsp), anchovy sauce (3 Tbsp), plum extract (1 Tbsp), and minced garlic (1 Tbsp). Mix well to create the seasoning sauce. (If you feel it needs a pinch of salt, add a very small amount, as the anchovy sauce may provide enough saltiness.)
Step 4
While the seasoning is being made, wash and finely chop the scallions. The refreshing taste and aroma of the scallions will make the geotjeori even more delicious.
Step 5
The very small leaves from the drained bomdong can be used as they are, adding a cute texture. Toss them directly into the seasoning.
Step 6
For the larger bomdong leaves, cut them into bite-sized pieces (about 3-4 cm). Avoid cutting them too small, as this can reduce the crispiness. Aim for a satisfying size.
Step 7
Add the larger leaves to the prepared seasoning and gently toss. Mix carefully so the seasoning coats all the leaves evenly. Finally, add a generous 2 Tbsp of perilla oil for a nutty aroma and glossy finish.
Step 8
Lastly, sprinkle in the chopped scallions and a generous amount of sesame seeds. Toss lightly once more to combine all the ingredients. Your delicious bomdong geotjeori is now ready!
Step 9
Your crispy and fresh spring cabbage salad is complete! It’s a wonderful side dish for rice or a great accompaniment to meat dishes. Be sure to give it a try!
