Spring Bliss: Delicious Spring Cabbage Salad with Miso and Gochujang
A Refreshing Spring Cabbage Salad with a Savory Twist
Today, I’m excited to share a recipe for a delightful Spring Cabbage Salad, known as ‘Bomdong Muchim’ in Korean. This version features a unique dressing combining savory miso paste and a hint of spicy gochujang, creating a wonderfully complex and delicious flavor profile that’s perfect for any meal. It’s so good, I’ve made it several times already! Let’s dive into this flavorful and seasonal dish.
Main Ingredients
- 1 head of Spring Cabbage (cleaned and trimmed)
Seasoning Ingredients
- Pinch of salt (for blanching)
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 1 tsp Miso paste (Doenjang)
- A little Gochujang (Korean chili paste, adjust to taste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp minced garlic
- A little sugar (to balance flavor)
- 1 tsp sesame oil
- A little toasted sesame seeds (for garnish)
- 1/2 stalk green onion (finely chopped)
- Pinch of salt (for blanching)
- 1 Tbsp soup soy sauce (Guk-ganjang)
- 1 tsp Miso paste (Doenjang)
- A little Gochujang (Korean chili paste, adjust to taste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp minced garlic
- A little sugar (to balance flavor)
- 1 tsp sesame oil
- A little toasted sesame seeds (for garnish)
- 1/2 stalk green onion (finely chopped)
Cooking Instructions
Step 1
First, prepare the spring cabbage. Separate the leaves and wash them thoroughly under running water to remove any dirt. If the stems are thick, you can cut them in half. Bring a pot of water to a rolling boil and add a pinch of salt. Carefully place the spring cabbage into the boiling water, starting with the root end, and blanch for about 1 minute. Be careful not to overcook, as it will become too soft. Immediately remove the blanched cabbage and plunge it into cold water to cool down. Gently squeeze out excess water by hand. Avoid squeezing too hard, which can make the cabbage mushy.
Step 2
The key to this delicious salad is the dressing! In a bowl, combine 1 Tbsp soup soy sauce, 1 tsp miso paste, a little gochujang, 1 Tbsp gochugaru, 1 tsp minced garlic, and a little sugar. Mix well until all the seasonings are evenly incorporated. You can adjust the amount of soup soy sauce or salt depending on the saltiness of your miso paste. Set the dressing aside.
Step 3
Now it’s time to combine the prepared spring cabbage with the dressing. Gently toss the cabbage with the dressing using your hands, ensuring that the seasoning is evenly distributed without crushing the cabbage. Finally, add 1 tsp of sesame oil, a sprinkle of toasted sesame seeds, and the chopped green onion. Toss lightly one more time. Your delicious and flavorful Spring Cabbage Salad is ready to enjoy! Savor the crisp texture of the cabbage and the rich, savory taste from the miso and gochujang.
