Spring Cabbage Kimchi (Bomdong Geotjeori): Crispy and Fresh
Crispy Spring Cabbage Kimchi (Bomdong Geotjeori) That Stays Fresh All Week
Experience the unique crispiness of spring cabbage! This Bomdong Geotjeori, a fresh kimchi salad, is incredibly delicious with its spicy and sweet flavor profile. It’s so addictive, you won’t be able to stop eating it! This is the taste of the season, perfectly balanced and satisfying every single day. Enjoy its delightful crunch for up to ten days when stored properly in the refrigerator.
Main Ingredients- Spring Cabbage (Bomdong) 750g: Select fresh, vibrant green leaves.
- Scallions 5 stalks: Wash and prepare.
Seasoning Ingredients- Gochugaru (Korean chili flakes) 7 Tbsp: For a spicy kick and vibrant color.
- Persimmon Puree 5 Tbsp: Use ripe persimmons, pureed, for a natural sweetness and to create a smooth dressing.
- Fish Sauce (Kkanari aekjeot) 2.5 Tbsp: Adds a savory depth of flavor. Using Korean anchovy sauce is recommended for best results.
- Minced Garlic 2.5 Tbsp: Essential for a rich aroma and taste.
- Salted Shrimp (Saeu-jeot) 1 Tbsp: Finely minced, it adds a complex umami.
- Sugar 1/2 Tbsp: Balances the flavors. Adjust based on the sweetness of the persimmon.
- Minced Ginger 1/2 tsp: Provides a subtle zesty note.
- Toasted Sesame Seeds 1 tsp: For a nutty aroma and garnish.
- Gochugaru (Korean chili flakes) 7 Tbsp: For a spicy kick and vibrant color.
- Persimmon Puree 5 Tbsp: Use ripe persimmons, pureed, for a natural sweetness and to create a smooth dressing.
- Fish Sauce (Kkanari aekjeot) 2.5 Tbsp: Adds a savory depth of flavor. Using Korean anchovy sauce is recommended for best results.
- Minced Garlic 2.5 Tbsp: Essential for a rich aroma and taste.
- Salted Shrimp (Saeu-jeot) 1 Tbsp: Finely minced, it adds a complex umami.
- Sugar 1/2 Tbsp: Balances the flavors. Adjust based on the sweetness of the persimmon.
- Minced Ginger 1/2 tsp: Provides a subtle zesty note.
- Toasted Sesame Seeds 1 tsp: For a nutty aroma and garnish.
Cooking Instructions
Step 1
Gently separate the spring cabbage leaves, discarding any wilted outer ones. Wash each leaf thoroughly under cold running water. Trim the tough ends if necessary, and then cut the leaves into bite-sized pieces, about 5-7 cm long.
Step 2
Place the cut spring cabbage in a large mixing bowl. Prepare a brine by dissolving 7 tablespoons of coarse sea salt into 3 cups of cold water. Pour this brine over the cabbage, ensuring it’s evenly distributed.
Step 3
Cover the bowl with plastic wrap and let the cabbage brine for 1 hour at room temperature. To ensure even salting and crisping, flip the cabbage over halfway through the brining process (around the 30-minute mark).
Step 4
After 1 hour, drain the brined cabbage and rinse it thoroughly 2-3 times under cold running water to remove excess salt. Place the rinsed cabbage in a colander and let it drain for at least 30 minutes. This step is crucial for preventing a watery kimchi and allowing the flavors to meld.
Step 5
In a separate bowl, combine all the seasoning ingredients, except for the sesame seeds. Mix the gochugaru, persimmon puree, fish sauce, minced garlic, salted shrimp, sugar, and minced ginger until well combined, creating a smooth paste. Ensure the persimmon is mashed well for a cohesive dressing.
Step 6
Add the prepared seasoning paste to the drained spring cabbage. Gently toss and mix the cabbage with the dressing using your hands, being careful not to mash the leaves. Ensure every piece is coated evenly with the flavorful seasoning.
Step 7
Finally, add the chopped scallions and toasted sesame seeds to the kimchi. Give it one last gentle toss to incorporate these final ingredients. The scallions add a fresh bite, and the sesame seeds provide a delightful nutty finish.
Step 8
This homemade Bomdong Geotjeori will stay delightfully crisp for about ten days if stored in an airtight container in the refrigerator. It’s the perfect refreshing side dish to enjoy with a bowl of warm rice, especially when you crave something light and zesty!
