Crispy Spring Cabbage Kimchi (Bomdong Geotjeori): A Fresh Spring Vegetable Salad Recipe
Making Fragrant and Crisp Spring Cabbage Kimchi & Salad
Introducing a delicious recipe for Bomdong Geotjeori (Korean fresh kimchi) and salad, combining the crisp texture of fresh spring cabbage with a touch of sweetness. Enjoy the taste of the season with simple seasonings.
Main Ingredients- Spring cabbage (Bomdong) 150g (approx. 1/4 head)
- Apple 1/4
- Dried jujubes (Daechu) 2 (recommend large, sweet varieties)
Seasoning for Geotjeori- Minced garlic 1 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp (adjust to taste)
- Sugar 1/2 tsp (adjust sweetness)
- Soy sauce (Jin-ganjang) 2 Tbsp
- Fish sauce (anchovy or sand lance) 1 Tbsp
- Vinegar 1 Tbsp (adjust sourness)
- Allulose 1 Tbsp (or corn syrup, adjust sweetness)
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1/2 Tbsp (for nutty flavor)
- Minced garlic 1 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp (adjust to taste)
- Sugar 1/2 tsp (adjust sweetness)
- Soy sauce (Jin-ganjang) 2 Tbsp
- Fish sauce (anchovy or sand lance) 1 Tbsp
- Vinegar 1 Tbsp (adjust sourness)
- Allulose 1 Tbsp (or corn syrup, adjust sweetness)
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1/2 Tbsp (for nutty flavor)
Cooking Instructions
Step 1
Wash the spring cabbage thoroughly and pat it dry. For the larger leaves, cut them in half, and then slice the leaves and stems into about 1cm wide strips. Spring cabbage can be a bit tougher than regular cabbage, so cutting it slightly smaller prevents the seasoning from getting on the sides of your mouth while eating. This finer cut also helps the dressing adhere better, making it more flavorful.
Step 2
For added sweetness and a crisp bite, finely julienne 1/4 apple. The apple will bring a refreshing sweetness and a subtle fruity aroma to the geotjeori, enhancing its overall flavor profile.
Step 3
The jujubes used here are ‘apple jujubes,’ which are larger than standard ones. If using apple jujubes, wash them, peel them around the core, remove the seeds, and then julienne them similarly to the apple. If using regular jujubes, which are harder to peel, you can remove the seeds and mince them finely or slice them thinly. Jujubes add a mild sweetness and a beautiful color to the dish.
Step 4
Now, let’s prepare the seasoning that will bring the Bomdong Geotjeori to life. In a bowl, combine 1 Tbsp minced garlic, 2 Tbsp gochugaru, 1/2 tsp sugar, 2 Tbsp soy sauce, 1 Tbsp fish sauce, 1 Tbsp vinegar, 1 Tbsp allulose (or corn syrup), 1 Tbsp sesame oil, and 1/2 Tbsp toasted sesame seeds. Mix them well. Taste the seasoning and adjust the amounts of sugar, vinegar, soy sauce, and fish sauce according to your personal preference for saltiness and sourness. This well-balanced seasoning is key to a delicious geotjeori.
Step 5
Place the prepared spring cabbage, julienned apple, and jujubes into a large bowl. Pour the prepared seasoning over the ingredients. Gently toss everything together to ensure the seasoning is evenly distributed. Be careful not to over-mix, especially with the apple, as it can become mushy. The goal is to coat the ingredients without bruising them, preserving the crispness of the spring cabbage.
Step 6
And there you have it – a crisp and fresh Bomdong Geotjeori, or spring cabbage salad! This dish made with seasonal spring cabbage will bring the vibrant taste of spring to any meal. It’s perfect served with a bowl of warm rice or as a side dish to complement other meals.
