Seasoned Spring Cabbage Salad (Bomdong Muchim)
Savory and Crispy Spring Cabbage Salad Recipe
Introducing Bomdong Muchim, a delightful spring delicacy that boasts a wonderful crispy texture and a rich, savory dressing. This salad is easy to make with fresh spring cabbage and offers a refreshing taste that complements any meal perfectly.
Main Ingredients- Spring cabbage (Bomdong): Approx. 250g (cleaned weight)
Salad Dressing- Fish sauce (anchovy or sand lance): 2-3 Tbsp
- Gochugaru (Korean red pepper flakes): 2 Tbsp
- Minced garlic: 1 Tbsp
- Sesame oil: 1 Tbsp
- Sugar: 0.5 Tbsp
- Vinegar: 2 Tbsp
- Toasted sesame seeds: A pinch (for added nuttiness)
- Fish sauce (anchovy or sand lance): 2-3 Tbsp
- Gochugaru (Korean red pepper flakes): 2 Tbsp
- Minced garlic: 1 Tbsp
- Sesame oil: 1 Tbsp
- Sugar: 0.5 Tbsp
- Vinegar: 2 Tbsp
- Toasted sesame seeds: A pinch (for added nuttiness)
Cooking Instructions
Step 1
Start by preparing the fresh spring cabbage. If the outer leaves are dirty, gently remove them. Then, tear each leaf into bite-sized pieces. If the leaves are very large, you can cut them into 2-3 sections.
Step 2
Wash the torn spring cabbage thoroughly under running water. Make sure to rinse off any soil or debris. After washing, drain the cabbage well in a colander to remove excess water, as too much moisture can make the salad watery. Place the drained cabbage in a large bowl.
Step 3
Now, let’s make the delicious dressing. Add all the dressing ingredients to the bowl with the spring cabbage: fish sauce, gochugaru, minced garlic, sesame oil, sugar, and vinegar. This blend will create a flavorful base.
Step 4
Put on disposable gloves and gently toss the spring cabbage with the dressing until evenly coated. Be careful not to mix too vigorously, as this can mash the cabbage. Gently mix or ‘massage’ the ingredients. Finally, sprinkle with toasted sesame seeds for extra flavor. Your delicious Bomdong Muchim is ready to be enjoyed immediately for the best taste!
