Fresh and Vibrant Spring Cabbage Salad (Bomdong Geotjeori)
Fresh and Vibrant Spring Cabbage Salad (Bomdong Geotjeori)
The First Taste of Spring: A Simple and Delicious Bomdong Geotjeori Recipe!
Welcome spring to your table with this refreshing Bomdong Geotjeori! This crisp, lightly fermented cabbage salad is the perfect accompaniment to any meal, especially with a bowl of warm rice. Its unique sweet and slightly pungent flavor profile will awaken your appetite and leave you wanting more.
Main Ingredients- 1 head of fresh Bomdong (spring cabbage)
Dressing- 3 Tbsp gochugaru (Korean red pepper flakes, adjust to spice preference)
- 3 Tbsp anchovy sauce (fish sauce – use Korean brands for best flavor)
- 1.5 Tbsp sugar (sweetness can be adjusted)
- 2 Tbsp minced garlic
- 0.5 Tbsp tuna extract (optional, for added umami)
- 0.5 Tbsp soy sauce
- 3 Tbsp sesame oil (use 2 Tbsp if using freshly pressed sesame oil from a mill)
- Pinch of sea salt (for final seasoning)
- Pinch of toasted sesame seeds (for garnish)
- 3 Tbsp gochugaru (Korean red pepper flakes, adjust to spice preference)
- 3 Tbsp anchovy sauce (fish sauce – use Korean brands for best flavor)
- 1.5 Tbsp sugar (sweetness can be adjusted)
- 2 Tbsp minced garlic
- 0.5 Tbsp tuna extract (optional, for added umami)
- 0.5 Tbsp soy sauce
- 3 Tbsp sesame oil (use 2 Tbsp if using freshly pressed sesame oil from a mill)
- Pinch of sea salt (for final seasoning)
- Pinch of toasted sesame seeds (for garnish)
Cooking Instructions
Step 1
Gather the leaves of the fresh Bomdong and trim the tough root base with a knife. This helps keep the leaves together, making them easier to handle and wash.
Step 2
Rinse the trimmed Bomdong thoroughly under cold running water 3 to 5 times. Ensure you clean between the leaves to remove any dirt or grit. Shake off excess water.
Step 3
Cut the Bomdong into bite-sized pieces. For optimal texture, aim for pieces that are about 3 to 8 times the size of a large leaf, depending on its size. Cutting them larger helps maintain a pleasant crunch.
Step 4
In a large mixing bowl, combine all the dressing ingredients: 3 Tbsp gochugaru, 3 Tbsp anchovy sauce, 1.5 Tbsp sugar, 2 Tbsp minced garlic, 0.5 Tbsp tuna extract (if using), 0.5 Tbsp soy sauce, and 3 Tbsp sesame oil. Stir well until the dressing is evenly mixed.
Step 5
Add the prepared Bomdong to the bowl with the dressing. Gently toss the cabbage with your hands, ensuring each leaf is coated with the dressing. Avoid overmixing, which can make the cabbage mushy. Taste and adjust seasoning with a pinch of sea salt if needed. It’s best to add salt at the end, as adding it too early can draw out too much moisture and make the cabbage limp.
Step 6
Sprinkle a pinch of toasted sesame seeds over the salad for a final touch of aroma and flavor. Give it a gentle mix. Your delicious Bomdong Geotjeori is ready to be enjoyed immediately, or you can let it sit for a short while to allow the flavors to meld further.
