Crisp Spring Cabbage Kimchi (Bomdong Geotjeori): The Perfect Spring Appetizer!
How to Make Bomdong Geotjeori: The Ultimate Guide Including Tips for Bomdong Bibimbap
Spring cabbage (Bomdong) is in season, offering a wonderfully crisp texture and a subtle sweetness that makes it the perfect vegetable to stimulate your appetite during springtime. It’s packed with vitamins and antioxidants, making it beneficial for anti-aging as well. Bomdong is typically available from January to March, with January and February being the peak season for flavor, while it can become slightly tougher in March. So, now is the best time to enjoy this delicious spring vegetable! This recipe is incredibly simple yet results in a flavorful Bomdong Geotjeori that your family will love so much, you’ll be making it almost every week. Add the fragrant taste of spring to your table, whether for special occasions or everyday meals. Try making this delicious Bomdong Geotjeori today!
Spring Cabbage Kimchi Ingredients- 600g fresh spring cabbage (Bomdong)
- 40g gochugaru (Korean chili flakes, approx. 4 Tbsp)
- 40g anchovy fish sauce (Myeolchi Aekjeot, approx. 4 Tbsp)
- 2 Tbsp vinegar
- 2 Tbsp plum extract (Maesilcheong)
- 2 Tbsp sesame oil
- 1 Tbsp sugar (optional, adjust to taste)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
Start by preparing the fresh spring cabbage. Gently separate the leaves and wash them thoroughly under running water to remove any dirt or debris. Make sure to clean between the leaves. Trim the tough base of each cabbage head by cutting a V-shape. This not only makes it easier to wash but also helps the dressing adhere better later.
Step 2
Cut the washed and trimmed spring cabbage into bite-sized pieces, about 3-4 cm in length. This size is perfect for eating and allows the seasoning to coat evenly. After cutting, drain the cabbage well. It’s best to let excess water drip off in a colander. You can gently shake it or pat it lightly with paper towels to remove moisture, as too much water can dilute the flavor of the kimchi.
Step 3
Now, let’s make the delicious seasoning for your Bomdong Geotjeori! In a large bowl, combine the gochugaru (chili flakes), anchovy fish sauce, vinegar, plum extract, sesame oil, sugar (if using), and minced garlic. Whisk everything together until smooth and well combined, ensuring there are no clumps of chili powder.
Step 4
Add the cut spring cabbage to the bowl with the prepared seasoning. Gently toss everything together to coat the cabbage evenly. Start by gently mixing, then gradually increase the pressure as the cabbage begins to wilt slightly. The goal is to ensure every piece of cabbage is beautifully coated with the flavorful dressing, without clumping the seasoning.
Step 5
Finally, sprinkle a generous amount of toasted sesame seeds over the kimchi for added nutty aroma and flavor. Toss one last time to distribute the sesame seeds. Your crisp and flavorful Bomdong Geotjeori is ready! It’s delicious served immediately, but chilling it in the refrigerator for about 30 minutes will enhance its crispness. It’s perfect as a side dish with rice or served alongside grilled meats like pork belly.
