Crispy Spring Cabbage Salad (Bomdong Geotjeori): Fresh Flavors of Spring
Spring Cabbage Kimchi, Bomdong Geotjeori Recipe, Spring Cabbage Salad Dressing, How to Make Bomdong Geotjeori, Seasonal Spring Kimchi
Experience the fresh and delicious taste of spring with this crisp Bomdong Geotjeori (Spring Cabbage Salad Kimchi)! This mouthwatering dish will have you finishing a bowl of rice in no time. Bomdong, grown outdoors, has wide-open leaves and is tender and sweet, offering a delightful nutty flavor as you chew. We’ve transformed this healthy, garden-fresh cabbage into a vibrant salad kimchi to best capture its flavor. Make this Bomdong Geotjeori your go-to side dish this winter!
Main Ingredients- 1 head of spring cabbage (Bomdong)
- 1/2 onion
- 1/4 carrot
Dressing Ingredients- 3 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Fish Sauce (Myeolchi Aekjeot)
- 1 Tbsp Tuna Extract (Chamchi Aek)
- 1 Tbsp Soy Sauce (Jin Ganjang)
- 2 Tbsp Minced Garlic
- 1 Tbsp Plum Extract (Maesil Cheong)
- 1 Tbsp Toasted Sesame Seeds
- 3 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Fish Sauce (Myeolchi Aekjeot)
- 1 Tbsp Tuna Extract (Chamchi Aek)
- 1 Tbsp Soy Sauce (Jin Ganjang)
- 2 Tbsp Minced Garlic
- 1 Tbsp Plum Extract (Maesil Cheong)
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
To easily separate the leaves, trim off the root end of the spring cabbage with a knife. For the inner leaves, gently pull them apart by hand. This method helps keep the cabbage fresh and makes preparation easier.
Step 2
Rinse the spring cabbage leaves lightly under cold running water. Pay special attention to the root area, as it can trap soil. Gently rub the leaves to ensure they are thoroughly cleaned for the best flavor.
Step 3
Gently shake off excess water from the cleaned cabbage. For larger leaves, cut them into bite-sized pieces using a kitchen knife. You can easily separate the tougher stem parts by making a small incision with a knife and then pulling gently by hand, which helps maintain a crisp texture. Place the prepared cabbage in a colander to drain well; excess water can dilute the dressing.
Step 4
Let’s prepare the dressing. In a bowl, combine 3 tablespoons of gochugaru, 2 tablespoons of fish sauce, 1 tablespoon of tuna extract, 1 tablespoon of soy sauce, 2 tablespoons of minced garlic, 1 tablespoon of plum extract, and 1 tablespoon of toasted sesame seeds. Mix everything thoroughly. Tuna extract adds a deep umami flavor, but if you don’t have it, you can add a little extra fish sauce to achieve a similar savory taste.
Step 5
Add the thinly sliced half onion and the shredded carrot (about 1/4 of a carrot) to the prepared dressing. The sweetness from the onion and the color from the carrot will make the spring cabbage salad even more delicious and visually appealing.
Step 6
Now, simply combine everything and toss – your delicious Bomdong Geotjeori will be ready!
Step 7
Add the dressing and vegetables to the prepared spring cabbage. Gently toss the ingredients together with your hands until well combined. Be careful not to mash the delicate cabbage leaves. It’s important to mix gently! Finally, taste the salad and adjust the seasoning if needed by adding a little more fish sauce or salt to suit your preference. Get ready to enjoy your fresh and crunchy Bomdong Geotjeori!
