Crispy Spring Cabbage Kimchi (Bomdong Geotjeori)
Spring Cabbage Kimchi: Easy & Quick Cutting Method Revealed!
A delightful twist on classic cabbage kimchi! Made with crisp spring cabbage, this geotjeori offers a refreshing and appetizing flavor profile perfect for any meal. We’ll even show you the easiest way to prepare the spring cabbage.
Ingredients- Spring cabbage (medium size) 2 heads
- Onion 1 medium
Seasoning- Gochugaru (Korean chili flakes) 4 Tbsp
- Minced garlic 1 Tbsp
- Fish sauce (anchovy or sand lance) 4 Tbsp
- Sugar 2 Tbsp (adjust to taste)
- Toasted sesame seeds 1 Tbsp
- Gochugaru (Korean chili flakes) 4 Tbsp
- Minced garlic 1 Tbsp
- Fish sauce (anchovy or sand lance) 4 Tbsp
- Sugar 2 Tbsp (adjust to taste)
- Toasted sesame seeds 1 Tbsp
Cooking Instructions
Step 1
Prepare the fresh spring cabbage for your geotjeori.
Step 2
Spring cabbage tends to grow flat, which can make it a bit tricky to cut for kimchi. But don’t worry! I’ll share a super simple method that allows you to perfectly separate the leaves with just two cuts. First, hold the spring cabbage by its base, similar to how you’d hold a head of Napa cabbage. Make a first cut near the base, as if you were trimming the root of a cabbage. Then, holding the part you just cut, make a second cut at the very end of the overlapping leaves. This will cleanly separate the leaves, even the inner ones, without needing to painstakingly tear them apart one by one. It’s a surprisingly easy way to prepare it!
Step 3
Rinse the prepared spring cabbage thoroughly under cold running water 2-3 times. If the leaves are very large, cut them in half into more manageable pieces. Thinly slice the onion into slivers.
Step 4
Let’s make the delicious seasoning that will define the flavor of your spring cabbage kimchi! In a bowl, combine the gochugaru (Korean chili flakes), minced garlic, fish sauce, and sugar. Mix them well until the seasoning is evenly blended. The amount of sugar can be adjusted based on the natural sweetness of the cabbage and your personal preference for sweetness.
Step 5
Place the cut spring cabbage into a large mixing bowl. Pour all of the prepared seasoning over the cabbage. Gently mix with your hands, ensuring the seasoning coats every leaf evenly.
Step 6
After lightly mixing the cabbage with the seasoning, add the sliced onions. Gently toss everything together until the onions are well incorporated. Be careful not to over-mix, as this can make the cabbage mushy. Just toss lightly until everything is combined.
Step 7
Your refreshing spring cabbage kimchi is ready to enjoy! It offers a satisfying crunch and a fresh taste that’s distinctly different from regular cabbage kimchi, bringing the essence of spring to your table. Try making it today!
