Spring Cabbage Salad (Bomdong Geotjeori): Fresh and Flavorful Springtime Delight
Spring Cabbage Salad (Bomdong Geotjeori): Fresh and Flavorful Springtime Delight
Spring Cabbage Salad (Bomdong Muchim) – A Quick and Easy Spring Side Dish!
Experience the delightful sweetness and satisfying crunchy texture of fresh spring cabbage with this vibrant Bomdong Geotjeori. This refreshing salad is perfect for waking up your appetite and adding a burst of spring flavor to any meal. It’s a simple yet incredibly delicious way to enjoy seasonal produce.
Main Ingredients- 1/2 head of Spring Cabbage (Bomdong)
- A little bit of Carrot
- A little bit of Green Onion (Scallion)
- 3 Chestnuts (optional)
- 1 Tbsp Crushed Toasted Sesame Seeds
- 1/2 tsp Sesame Oil
Seasoning- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Fish Sauce
- 1 Tbsp Vinegar
- 1.3 Tbsp Maesilcheong (Plum Extract)
- 1 Tbsp Minced Garlic
- 1/2 tsp Grated Ginger
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Fish Sauce
- 1 Tbsp Vinegar
- 1.3 Tbsp Maesilcheong (Plum Extract)
- 1 Tbsp Minced Garlic
- 1/2 tsp Grated Ginger
Cooking Instructions
Step 1
For a more detailed guide with helpful tips, please refer to the video tutorial provided above! (https://youtu.be/0f5YoC0utpo) This will help you create the perfect Bomdong Geotjeori.
Step 2
Before washing the spring cabbage, carefully trim and discard the tough, hard core at the base. This makes it much easier to separate and rinse the leaves individually.
Step 3
Rinse the separated spring cabbage leaves thoroughly under running water. It’s important to wash them carefully to remove any dirt or debris.
Step 4
After washing, place the spring cabbage in a colander to drain the excess water. Then, gently shake the leaves a few times with your hands to remove as much moisture as possible. Excess water can dilute the dressing.
Step 5
Thinly slice the carrot and green onion diagonally. If you’re using fresh chestnuts, peel them and cut them into bite-sized pieces. Chestnuts add a subtle sweetness and a pleasant chewiness.
Step 6
Cut the drained spring cabbage into bite-sized pieces, about 4-5 cm long. It’s best to cut both the stems and the leaves together; this way, you’ll enjoy a delightful mix of textures – the stems will be crispier, while the leaves are tender, creating a harmonious bite.
Step 7
In a bowl, combine all the seasoning ingredients (gochugaru, fish sauce, vinegar, maesilcheong, minced garlic, and grated ginger). Mix them well until smooth to create the dressing. The maesilcheong adds a balanced sweet and tangy flavor.
Step 8
Add the prepared spring cabbage to the dressing. Gently toss the cabbage with your hands, being careful not to mash the leaves. The goal is to coat everything evenly while preserving the cabbage’s delicate texture.
Step 9
Finally, add the sliced carrots, green onions, chestnuts, crushed toasted sesame seeds, and sesame oil. Toss everything together lightly one more time. Your delicious Bomdong Geotjeori is now ready! Ensure all ingredients are well combined without bruising.
Step 10
Taste the finished salad. If it’s a little bland, you can adjust the seasoning by adding a touch more fish sauce or maesilcheong. If you prefer it spicier, add a little more gochugaru. Enjoy your flavorful spring cabbage salad!
