Savory and Crisp Spring Cabbage Namul (Bomdong Muchim) Recipe
Flavorful Spring Cabbage Namul Salad
Enjoy this savory and crisp spring cabbage namul, packed with the fresh taste of spring. It’s the perfect side dish to whet your appetite.
Main Ingredients
- About 300g of spring cabbage (Bomdong)
Blanching Spring Cabbage
- 1/2 Tbsp coarse salt
Seasoning
- 1 Tbsp fish sauce (or anchovy sauce)
- Salt to taste
- 1 Tbsp minced garlic
- 2 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds (or crushed sesame seeds)
- 1/2 Tbsp coarse salt
Seasoning
- 1 Tbsp fish sauce (or anchovy sauce)
- Salt to taste
- 1 Tbsp minced garlic
- 2 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds (or crushed sesame seeds)
Cooking Instructions
Step 1
Gently separate the leaves of the spring cabbage or wash the entire head thoroughly under running water to remove any dirt or debris. It’s important to wash it carefully, as soil can be trapped between the leaves.
Step 2
Fill a pot with about 1 liter of water and add 1/2 Tbsp of coarse salt. Boiling the cabbage with salt not only helps to retain its vibrant green color but also contributes to a crispier texture.
Step 3
Once the water reaches a rolling boil, carefully add the washed spring cabbage. Blanch it for just 1 to 2 minutes over high heat. Spring cabbage cooks very quickly, so overcooking will make it mushy and unappetizing. Blanching it briefly is key to maintaining a crisp texture.
Step 4
Immediately remove the blanched cabbage from the hot water and rinse it thoroughly under cold running water to cool it down. This rapid cooling helps to preserve its bright green color. After it has cooled, gently press out any excess water with your hands. This step is crucial for ensuring the seasoning adheres well.
Step 5
Cut the squeezed spring cabbage into bite-sized pieces, about 3-4 cm in length, and place them in a large mixing bowl. Cutting them into manageable lengths will make them easier to toss.
Step 6
Add all the seasoning ingredients (fish sauce, salt, minced garlic, sesame oil, and sesame seeds) to the bowl with the spring cabbage. You can use soy sauce or regular Korean soup soy sauce instead of fish sauce, but fish sauce adds a richer umami flavor.
Step 7
Gently toss and mix the spring cabbage with the seasoning using your hands. Be careful not to mash the cabbage; mix it gently. Taste and adjust the seasoning by adding more salt if needed, according to your preference. Once nicely seasoned, transfer the flavorful spring cabbage namul to a serving dish. Enjoy your delicious and aromatic homemade side dish!
