Refreshing Young Cabbage and Chive Salad (Eolgal-i Geotjeori)
A Delicious Recipe for Young Cabbage and Chive Salad (Eolgal-i Geotjeori)
After a long dry spell, we finally had some much-needed rain! The plants in our garden seem to be perking up, looking so vibrant. I recently made a fresh salad with young thinned-out cabbage (eolgal-i) and fragrant chives, and it was incredibly delicious. The tender texture of the cabbage combined with the aromatic chives creates a wonderfully refreshing side dish that stimulates the appetite. Here’s a detailed recipe that’s easy for beginners to follow.
Main Ingredients- 200g young thinned-out cabbage (Eolgal-i)
- 100g fresh chives
Seasoning Ingredients- 2 Tbsp fine chili powder (gochugaru)
- 1 Tbsp minced garlic
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
- 2 Tbsp fine chili powder (gochugaru)
- 1 Tbsp minced garlic
- 2 Tbsp anchovy sauce (myeolchi aekjeot)
Cooking Instructions
Step 1
First, thoroughly wash the young cabbage and chives under running water. Drain them well in a colander, ensuring most of the water has evaporated. Excess water can dilute the dressing and make the salad soggy.
Step 2
In a small bowl, combine the chili powder, minced garlic, and anchovy sauce. Mix well until no lumps remain to create the seasoning paste. You can adjust the amount of anchovy sauce to your preference.
Step 3
Add 1 tablespoon of toasted sesame seeds to the prepared seasoning paste and mix. The nutty flavor of the sesame seeds will enhance the overall taste of the salad.
Step 4
Add the chives to the seasoning paste and gently toss them to coat. Be careful not to overmix the chives, as this can release a raw ‘green’ flavor. Treat them gently.
Step 5
After lightly tossing the chives with the seasoning, add the young cabbage. Similarly, toss gently to combine. Since the young cabbage is even more tender than the chives, handling it with care is crucial.
Step 6
Young vegetables are best when handled delicately to preserve their freshness. Use chopsticks to gently lift and fold the ingredients from the bottom up. This method prevents a raw taste and maintains a crisp texture.
Step 7
When tasting, consider adding a little more anchovy sauce instead of salt for seasoning. A final drizzle of sesame oil, mixed in, will give the freshly made salad a delightful crispness and refreshing flavor.
Step 8
Arrange the freshly mixed young cabbage and chive salad attractively on a plate. While it’s delicious as is, for a truly authentic experience, mix it in a large bowl with gochujang (red chili paste), sesame oil, and more sesame seeds to create a flavorful bibimbap-style dish.
Step 9
Because they are young and freshly harvested, the tenderness and freshness you experience with each bite are simply amazing. The natural flavor of the vegetables shines through with every chew.
Step 10
The young sprouts of the thinned-out cabbage are so delicate that they easily absorb the seasoning with just a gentle toss using chopsticks. You can make this dish effortlessly.
Step 11
Although it might seem like a large volume initially, once mixed with the dressing, the salad wilts down significantly. Enjoy this delicious salad that quickly disappears!
