Savory Perilla Seed Spring Cabbage Salad (Bomdong Deulkkae Muchim)
A Deliciously Savory and Nutty Spring Cabbage Salad with Perilla Seeds
I love making side dishes with affordable and fresh spring cabbage (bomdong) these days. This time, I made a wonderfully savory and delicious salad by adding plenty of perilla seeds. I especially enjoyed the crisp texture and the burst of nutty perilla aroma with every bite. It’s a simple yet flavorful side dish that’s perfect for any meal. One large head of spring cabbage is usually enough for a satisfying portion.
Ingredients- 1 head of Spring Cabbage (Bomdong)
- 2 Tbsp Perilla Seed Powder
- 1 pinch of Salt
- 1/2 Tbsp Minced Garlic
- A little Scallion, finely chopped
Cooking Instructions
Step 1
Carefully separate the leaves of the spring cabbage one by one. Rinse them thoroughly under running water to remove any dirt or debris. Ensure they are clean before proceeding.
Step 2
Bring a pot of water to a boil and add a pinch of coarse salt. Submerge the thicker, root ends of the spring cabbage into the boiling water first and blanch for about 20-30 seconds, or until the leaves turn a vibrant green. Immediately remove from the hot water and plunge into cold water to stop the cooking process. Drain well.
Step 3
Once cooled slightly, roughly chop the blanched spring cabbage into bite-sized pieces. Gently squeeze out any excess water with your hands. In a mixing bowl, combine the chopped spring cabbage, perilla seed powder, minced garlic, and chopped scallions. Season with a pinch of salt, or more to your taste. I used just a small pinch to start. Gently mix everything together with your hands, ensuring the seasoning is evenly distributed.
Step 4
And there you have it – a simple yet wonderfully flavorful Perilla Seed Spring Cabbage Salad! Enjoy this delicious side dish that boasts a rich, nutty perilla aroma and a refreshing, crisp texture. It’s a perfect addition to any Korean meal.
