Crispy and Savory Spring Cabbage Salad (Bomdong Geotjeori)
♥ [Newlywed’s Table] The Best Spring Cabbage Salad with Full, Crisp Leaves
The perfect dish to whet your appetite! This spring cabbage salad boasts a delightful crisp texture and a rich, savory flavor. Packed with vitamins, spring cabbage is excellent for anti-aging. Learn how to make this healthy and delicious salad with our detailed, beginner-friendly recipe.
Spring Cabbage Salad Ingredients
- 1/2 head of spring cabbage (Bomdong)
- 3 Tbsp red pepper flakes
- 1 Tbsp minced garlic
- 2 Tbsp anchovy sauce (fish sauce)
- 2 Tbsp plum extract (or syrup)
- 1 Tbsp sugar
- 2 Tbsp vinegar
- 2 Tbsp sesame oil
- Sesame seeds, to taste
Cooking Instructions
Step 1
Prepare 1/2 head of fresh spring cabbage. Trim off any rough outer leaves, trim the base, and wash the cabbage thoroughly under running water. Make sure to clean between the leaves as they can hold dirt.
Step 2
Cut the washed spring cabbage into bite-sized pieces, about 4-5 cm long. Cutting them too small might reduce the crispiness, so aim for a moderate size. If the leaves are very large, you can fold them in half before cutting.
Step 3
Place all the cut spring cabbage into a large, deep bowl. Using a spacious bowl will make it easier to mix the dressing evenly.
Step 4
Now, let’s make the dressing. To the bowl with the spring cabbage, add 3 Tbsp red pepper flakes, 2 Tbsp anchovy sauce, 2 Tbsp plum extract, 1 Tbsp sugar, 1 Tbsp minced garlic, 2 Tbsp vinegar, 2 Tbsp sesame oil, and a sprinkle of sesame seeds for a nutty aroma. The measurements are based on a standard Korean tablespoon (filled level).
Step 5
Gently toss the spring cabbage with the dressing using your hands until all the leaves are evenly coated. Be careful not to overmix or squeeze too hard, as this can make the cabbage mushy. Your nutritious and delicious spring cabbage salad, with its crisp texture and tangy-sweet savory flavor, is now ready! It’s great served immediately, or you can let it sit for a bit for the flavors to meld further.
