Fresh and Crisp Spring Cabbage Kimchi (Bodong Geotjeori)
Making Deliciously Tangy and Sweet Spring Cabbage Kimchi
I thought spring cabbage was only available in spring, but I found some at the supermarket. So, I quickly brought it home and made it into a fresh kimchi salad (geotjeori). It’s said to be rich in vitamins and antioxidants. It’s perfect when you have a lack of appetite. This vibrant dish captures the essence of spring!
Ingredients for Geotjeori- 1 head of fresh spring cabbage (Bodong)
- 7cm piece of white part of scallion
Seasoning Ingredients- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp fish sauce (Kkanari or anchovy)
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1/2 to 1 Tbsp sugar (adjust to taste)
- 1 Tbsp plum extract (Maesil Cheong)
- 1 Tbsp roasted sesame seeds (ground)
- 1/2 Tbsp sesame oil
- A pinch of whole sesame seeds for garnish
- 3 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic
- 1 Tbsp fish sauce (Kkanari or anchovy)
- 1 Tbsp soy sauce
- 1 Tbsp vinegar
- 1/2 to 1 Tbsp sugar (adjust to taste)
- 1 Tbsp plum extract (Maesil Cheong)
- 1 Tbsp roasted sesame seeds (ground)
- 1/2 Tbsp sesame oil
- A pinch of whole sesame seeds for garnish
Cooking Instructions
Step 1
Prepare all the ingredients for making delicious spring cabbage geotjeori. Wash the spring cabbage thoroughly and trim the scallion.
Step 2
Spring cabbage has leaves that spread out widely. If you gently spread the leaves apart, you’ll find the base of the stem. Cut off this base, and the leaves will separate easily. Be careful not to damage the cabbage while doing this.
Step 3
Separate the spring cabbage leaves and rinse them multiple times under running water. Make sure to wash thoroughly to remove any dirt or debris stuck between the leaves. Discard any bruised or damaged leaves.
Step 4
After washing, place the spring cabbage leaves in a colander to drain excess water thoroughly. If there’s too much moisture, the seasoning can become diluted. Let it drain for at least 10 minutes. You can also gently pat it dry with paper towels.
Step 5
In a small bowl, combine all the seasoning ingredients: gochugaru, minced garlic, fish sauce, soy sauce, vinegar, sugar, plum extract, and ground sesame seeds. Mix well to create a flavorful geotjeori dressing. Adjust the amount of sugar to your preference.
Step 6
Pour the prepared dressing over the drained spring cabbage. Gently toss and mix the cabbage with the seasoning using your hands, ensuring the dressing coats all the leaves evenly. Be gentle when mixing; over-mixing can make the cabbage lose its crispness and develop an undesirable raw taste.
Step 7
Arrange the finished spring cabbage geotjeori beautifully on a serving plate. Drizzle with sesame oil and sprinkle with whole sesame seeds for a final touch. Enjoy your fresh and crunchy spring cabbage geotjeori!
