Crispy Spring Cabbage Salad (Bomdong Muchim)
Simple Spring Cabbage Salad Recipe < Easy Geotjeori-style Seasoned Cabbage >
We’ve made a refreshing salad with crisp spring cabbage! When you don’t have much of an appetite, tossing fresh spring cabbage makes for a delightful and unique dish. Enjoy this simple yet flavorful recipe!
Ingredients
- 5 heads of Spring Cabbage (Bomdong)
- 3 sections of Radish
- 2 stalks of Scallion
- 1/4 piece of Pear
- 1/4 piece of Apple
Seasoning
- 26 Tbsp Gochugaru (Korean chili flakes)
- 20 Tbsp Fish Sauce (anchovy)
- 10 Tbsp Minced Garlic
- Sesame seeds, to taste
- 26 Tbsp Gochugaru (Korean chili flakes)
- 20 Tbsp Fish Sauce (anchovy)
- 10 Tbsp Minced Garlic
- Sesame seeds, to taste
Cooking Instructions
Step 1
First, prepare 5 heads of fresh spring cabbage (Bomdong). Spring cabbage harvested in season has an exquisite natural sweetness and crispness.
Step 2
Using a knife, trim off the hard base of the spring cabbage. This makes it easier to separate the leaves individually.
Step 3
From the trimmed base, gently tear off each spring cabbage leaf one by one. It’s important to handle them carefully so the leaves don’t get damaged.
Step 4
Rinse the separated spring cabbage leaves thoroughly under running water, about twice. Be sure to wash them meticulously to remove any dirt or debris.
Step 5
There might be some soil remaining on the white stem part of the cabbage. Gently rub this area with your thumb to clean it off. This step also helps enhance the crunchiness of the cabbage.
Step 6
Now, let’s make the delicious seasoning paste, called ‘dadaegi’. In a bowl, combine 26 Tbsp Gochugaru, 10 Tbsp minced garlic, and 20 Tbsp fish sauce. Mix well to create the seasoning paste. You can adjust the amount of fish sauce to your preference.
Step 7
Thinly slice the green parts of the 2 scallions diagonally. Separate the white and green parts, and slice the green parts diagonally. These will add a fragrant aroma.
Step 8
It’s crucial to remove as much excess water as possible from the washed spring cabbage. Gently hold the cabbage and let the water drain through a colander, or place it in a sieve and press down to remove any standing water. If there’s too much water, the seasoning can become diluted.
Step 9
Add the drained spring cabbage and the sliced scallions to a large mixing bowl.
Step 10
When seasoning, wear disposable gloves. Place the ‘dadaegi’ (seasoning paste) onto the spring cabbage leaves and gently rub it in with your fingertips, ensuring the seasoning is evenly distributed. It’s important to mix gently so you don’t mash the cabbage.
Step 11
Let’s prepare some fruit to add flavor and depth. Peel and thinly julienne 1/4 of a pear and 1/4 of an apple.
Step 12
Add the julienned pear and apple to the spring cabbage salad and toss lightly. The subtle sweetness and fragrance from the fruits will further enhance the flavor of the dish.
Step 13
Finally, sprinkle a generous amount of sesame seeds for a nutty flavor and an appetizing appearance.
Step 14
While it’s delicious to eat right away, letting it mature for a day in a cool place (like a veranda or refrigerator) allows the flavors to meld, resulting in a deeper taste.
Step 15
If you taste it and find it a bit too salty, you can adjust the seasoning in the next step by adding radish.
Step 16
Thinly slice the 3 sections of radish into flat pieces. Adding radish will provide a crisp texture and help balance the saltiness.
Step 17
Add the prepared radish to the spring cabbage salad and mix everything thoroughly. The radish will absorb some of the seasoning, helping to even out the overall taste.
Step 18
After letting it mature for another day at room temperature (or in the refrigerator), you’ll be able to enjoy a delicious spring cabbage salad where all the ingredients and seasonings have harmonized beautifully. It’s a perfect side dish that will make you crave more rice!
