Spring Cabbage Kimchi (Bomdong Geotjeori): A Recipe Bursting with Fresh Spring Flavors
Spring Cabbage Kimchi (Bomdong Geotjeori): A Zesty Spring Delicacy to Awaken Your Appetite
A golden recipe for crisp and fresh spring cabbage kimchi! The natural sweetness of spring cabbage combined with the nutty aroma of perilla oil makes this a delightful dish that perfectly complements rice. Bring the taste of spring to your table with this simple yet incredibly delicious spring cabbage salad.
Main Ingredients- 1 bunch of fresh spring cabbage
Seasoning Ingredients- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp fish sauce (e.g., anchovy sauce)
- 2 Tbsp plum extract
- Generous amount of perilla oil (adjust to taste)
- A pinch of sesame seeds
- 1 Tbsp minced garlic
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp fish sauce (e.g., anchovy sauce)
- 2 Tbsp plum extract
- Generous amount of perilla oil (adjust to taste)
- A pinch of sesame seeds
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, let’s prepare the spring cabbage. Since soil or debris can get stuck between the leaves, wash the cabbage thoroughly under running water. Pay extra attention to cleaning the outer leaves for the best results.
Step 2
Now, we’ll cut the thoroughly washed spring cabbage into bite-sized pieces. You can either use a knife to cut the leaves into strips about 2-3 cm wide, or use scissors to slice them diagonally while preserving the leaf shape, which looks appealing and is easy to eat. Making a batch of this with one bunch of spring cabbage will provide a satisfying side dish for the whole family to enjoy.
Step 3
It’s time to make the delicious seasoning for our kimchi! In a bowl, combine 3 tablespoons of gochugaru, 2 tablespoons of fish sauce, 2 tablespoons of plum extract, and 1 tablespoon of minced garlic. (Using a standard Korean tablespoon as a reference). While in the past, salt was often used for seasoning, nowadays, using fish sauce like anchovy sauce adds a much richer umami flavor that makes it taste even better! We’ll add a subtle sweetness with the plum extract, and for a wonderfully nutty and aromatic finish, add a generous amount of perilla oil. Finally, sprinkle in some sesame seeds for extra flavor and texture.
Step 4
Pour the prepared seasoning over the spring cabbage and gently toss with your hands. Be careful not to over-mix or squeeze too hard, as this can affect the cabbage’s crisp texture. Gently combine everything to ensure the seasoning coats the leaves evenly. This gentle tossing will result in a perfectly crisp and fresh spring cabbage kimchi! The addition of plum extract ensures a clean, balanced sweetness without being overpowering, making it especially delightful.
