Fresh and Tangy Spring Cabbage Salad (Bomdong Geotjeori): The Perfect Spring Side Dish
Spring Vegetable Recipe: How to Make Delicious Spring Cabbage Salad
I felt that many places these days don’t make very tasty geotjeori, so I decided to make my own! This recipe brings out the crispness of fresh spring cabbage with a perfectly balanced seasoning that will make it your new favorite side dish. It pairs wonderfully with any Korean meal, especially grilled meats. Let’s make this delightful Bomdong Geotjeori!
Spring Cabbage Preparation & Salting- Approx. 1kg Spring Cabbage (Choose fresh, crisp leaves)
Seasoning Ingredients- 2 Tbsp Soy Sauce (Jin-ganjang)
- 3 Tbsp Anchovy Sauce (Kanari Aekjeot or similar)
- 2 Tbsp Fine Gochugaru (Korean chili powder)
- 1 Tbsp Spicy Gochugaru (adjust to your spice preference)
- 2-3 Tbsp Minced Garlic (use 3 Tbsp if you enjoy a stronger garlic flavor)
- 1/3 – 1 Tbsp Minced Ginger (use 1 Tbsp if you like a pronounced ginger aroma)
- A pinch of Sesame Seeds
- A drizzle of Sesame Oil
- 2 Tbsp Soy Sauce (Jin-ganjang)
- 3 Tbsp Anchovy Sauce (Kanari Aekjeot or similar)
- 2 Tbsp Fine Gochugaru (Korean chili powder)
- 1 Tbsp Spicy Gochugaru (adjust to your spice preference)
- 2-3 Tbsp Minced Garlic (use 3 Tbsp if you enjoy a stronger garlic flavor)
- 1/3 – 1 Tbsp Minced Ginger (use 1 Tbsp if you like a pronounced ginger aroma)
- A pinch of Sesame Seeds
- A drizzle of Sesame Oil
Cooking Instructions
Step 1
Before washing, carefully separate the outer leaves of the spring cabbage one by one. This makes it much easier to remove any dirt or debris.
Step 2
Place the separated cabbage leaves in a large stainless steel bowl or colander. Rinse them thoroughly under running water, paying attention to the root area. Be gentle to avoid crushing the leaves.
Step 3
Once cleaned, drain the spring cabbage in a colander to remove excess water. Placing the root end upwards can help with drainage.
Step 4
When the cabbage has drained somewhat, prepare a brine by dissolving about 1 cup of coarse sea salt in a small amount of water. Submerge the spring cabbage in this brine, ensuring it’s mostly covered, and let it salt for about 6 minutes until it starts to soften. The saltiness of the brine and the salting time can be adjusted based on the thickness and freshness of the cabbage. Over-salting will make the cabbage limp and lose its crispness.
Step 5
After salting, transfer the spring cabbage back to a colander and drain away as much water as possible. Gently squeeze out any remaining water. Be careful not to squeeze too hard, as this can break the leaves.
Step 6
While the cabbage is draining, prepare the seasoning. Finely chop the green onions. In a bowl, combine the soy sauce, anchovy sauce, fine gochugaru, spicy gochugaru, minced garlic, and minced ginger. Mix well to create the seasoning paste. Letting the seasoning sit for a short while can deepen its flavor.
Step 7
Now it’s time to combine everything. Add the drained spring cabbage to the bowl with the seasoning. Instead of vigorously kneading, gently toss and mix the ingredients together, ensuring the seasoning coats each leaf without crushing the cabbage.
Step 8
Finally, taste the salad and adjust the seasoning if needed by adding a little more anchovy sauce or soy sauce. You can also add a tiny pinch of sugar for a hint of sweetness, if desired. Finish by sprinkling sesame seeds and drizzling sesame oil over the Bomdong Geotjeori. This homemade salad is a fantastic side dish on its own and especially complements rich, grilled meats like pork belly or ribs by cutting through the richness. Enjoy your delicious and refreshing spring cabbage salad!
