Crisp, Sweet & Savory Spring Cabbage Salad (Bomdong Geotjeori)
Easy Recipe for Spring Cabbage Salad (Bomdong Geotjeori) to Boost Your Appetite
The fragrant aroma of sesame oil fills the air! This spring cabbage salad is delightfully crisp, savory, and subtly sweet, making it a perfect appetite stimulant. Enjoy the fresh taste of the season.
Main Ingredients- Spring Cabbage (Bomdong) – 4 large handfuls
Dressing- Gochugaru (Korean chili flakes) – 2 Tbsp
- Minced Garlic – 1/2 Tbsp
- Toasted Sesame Seeds – 1/2 Tbsp
- Sugar – 1 Tbsp
- Saeujeot (Salted fermented shrimp) – 1 Tbsp (including brine)
- Sesame Oil – 1 Tbsp
- Scallions, thinly sliced – 2 Tbsp
- Gochugaru (Korean chili flakes) – 2 Tbsp
- Minced Garlic – 1/2 Tbsp
- Toasted Sesame Seeds – 1/2 Tbsp
- Sugar – 1 Tbsp
- Saeujeot (Salted fermented shrimp) – 1 Tbsp (including brine)
- Sesame Oil – 1 Tbsp
- Scallions, thinly sliced – 2 Tbsp
Cooking Instructions
Step 1
First, thoroughly rinse the spring cabbage under running water to remove any dirt or debris. Pat it dry to remove excess moisture. Then, cut the cabbage into bite-sized pieces, about 1.5 to 2 inches (3-4 cm) long. Cutting it into substantial pieces will help maintain a nice crunch.
Step 2
Now, let’s prepare the dressing. In a large bowl, combine the gochugaru (chili flakes), minced garlic, toasted sesame seeds, sugar, and saeujeot (salted fermented shrimp) with its brine. Mix these ingredients well with a spoon or chopsticks until no lumps remain. The sugar helps to balance any bitterness from the cabbage and adds a touch of sweetness and depth.
Step 3
Add the prepared spring cabbage to the bowl with the dressing. Drizzle in the sesame oil and sprinkle the sliced scallions over the top. Gently toss everything together with your hands until the cabbage is evenly coated with the dressing. Be careful not to overmix, as this can make the cabbage mushy. A gentle toss will keep it wonderfully crisp. Taste and adjust seasoning if needed, adding a little more saeujeot or salt.
