Savory Spring Cabbage Salad (Bomdong Muchim)
#SavorySpringCabbage #BomdongSalad #BibimbapTopping #KoreanSideDish #EasyRecipe
Enjoy a delightful and refreshing Spring Cabbage Salad, perfect as a vibrant side dish or a flavorful topping for bibimbap! This recipe uses 4 heads of fresh spring cabbage, tossed with a savory blend of chili powder, anchovy sauce, and a medley of seasonings. Finished with toasted sesame seeds, sesame oil, and a touch of vinegar, it offers a balanced sweet, sour, and nutty flavor profile. It’s ready to eat immediately!
Ingredients
- 4 heads of fresh spring cabbage (approx. 2 bundles)
- 1/2 cup anchovy sauce
- 1 cup chili powder
- 2 Tbsp minced garlic
- 4 Tbsp chopped scallions
- 2 Tbsp plum extract (maesil-cheong)
- 2 Tbsp vinegar
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
Thoroughly wash and prepare 4 heads of fresh spring cabbage. Spring cabbage is wonderfully tender and naturally sweet, making it ideal for salads like this. (Tip: Slightly trim the base of the cabbage to help the leaves open up, making washing easier.)
Step 2
In a large bowl, combine all the seasoning ingredients. Measure out 1/2 cup of anchovy sauce, 1 cup of chili powder, 2 tablespoons of minced garlic, 4 tablespoons of chopped scallions, and 2 tablespoons of plum extract. Add 1 tablespoon of sesame oil.
Step 3
Cut the prepared spring cabbage into bite-sized pieces and add them to the bowl with the seasonings. Sprinkle in 2 tablespoons of vinegar for a pleasant tang and 1 tablespoon of toasted sesame seeds for nutty aroma. Unlike a kimchi-style salad, we add sesame oil and seeds upfront for immediate flavor.
Step 4
Gently toss the spring cabbage with the seasonings using your hands until everything is evenly coated. Be careful not to overmix, as this can make the cabbage mushy. The salad is ready when it smells wonderfully sweet, savory, and nutty! (Tip: While delicious immediately, refrigerating for about 30 minutes allows the flavors to meld beautifully.)
