Crispy Spring Cabbage (Bomdong) Salad Recipe
Spring Season’s Delight! Easy & Crispy Spring Cabbage Salad
Forget about winter kimchi; this spring cabbage (bomdong) salad will make you want to make it all season! Bomdong, available from December to March, offers a unique, refreshing taste and satisfying crunch. This vegetable, shaped like a flattened, round ‘cow patty’ from which its name is derived (‘bom’ meaning spring, ‘dong’ referring to its shape), is packed with nutrients and a delightful texture. Get ready to fall in love with the crispiness of bomdong with this simple yet flavorful salad recipe!
Main Ingredients- Spring Cabbage (Bomdong) 200g
Seasoning Ingredients- Gochugaru (Korean chili flakes) 3 Tbsp
- Minced Garlic 1 Tbsp
- Red Snow Crab Soy Sauce (Hongge Aekjeot) 1 Tbsp
- Anchovy Soy Sauce (Myeolchi Aekjeot) 1 Tbsp
- Sugar 1 Tbsp
- Vinegar 1 Tbsp
- Sesame Oil 1/2 Tbsp
- Toasted Sesame Seeds 1 Tbsp
- Gochugaru (Korean chili flakes) 3 Tbsp
- Minced Garlic 1 Tbsp
- Red Snow Crab Soy Sauce (Hongge Aekjeot) 1 Tbsp
- Anchovy Soy Sauce (Myeolchi Aekjeot) 1 Tbsp
- Sugar 1 Tbsp
- Vinegar 1 Tbsp
- Sesame Oil 1/2 Tbsp
- Toasted Sesame Seeds 1 Tbsp
Cooking Instructions
Step 1
Today’s spring cabbage salad is incredibly simple – all you need is the bomdong! Carefully trim the base of the cabbage, which will be spread out like a plate. Then, gently separate the leaves one by one and clean them. Make sure to thoroughly remove any dirt clinging to the leaves.
Step 2
Rinse the trimmed spring cabbage thoroughly under cold running water. It’s important to wash it multiple times to ensure any soil or debris between the leaves is removed. After washing, drain the cabbage well to remove excess water.
Step 3
Once the water has been drained, cut the spring cabbage into bite-sized pieces. Cutting them too small might reduce the satisfying crunch, so aim for pieces that are easy to eat in one bite. Maintaining that crisp texture is key!
Step 4
Now, let’s make the dressing. In a bowl, combine all the seasoning ingredients except for the sesame oil and vinegar: gochugaru (chili flakes), minced garlic, red snow crab soy sauce, anchovy soy sauce, and sugar. Mix well to create the seasoning paste. Alternatively, you can directly add these ingredients to the cabbage and mix.
Step 5
Place the cut spring cabbage into a larger mixing bowl. Add the prepared seasoning paste and gently toss the cabbage. Mix carefully with your hands to ensure the seasoning coats every leaf evenly. Avoid tossing too vigorously, as this can bruise the cabbage and make it mushy.
Step 6
After the cabbage has been well-coated with the seasoning, add the vinegar. Toss gently again to incorporate the vinegar evenly. The vinegar adds a wonderful tanginess that elevates the salad.
Step 7
Finally, add the sesame oil and give it a final gentle toss. Some recipes omit sesame oil, but adding a little enhances the nutty aroma and flavor. I prefer to add just half a tablespoon for a subtle nutty finish.
Step 8
Sprinkle toasted sesame seeds generously over the spring cabbage salad. Your delicious bomdong salad is now ready!
Step 9
Serve the salad beautifully on a plate. This spring cabbage salad is not only visually appealing but also incredibly delicious. With simple ingredients and an easy preparation process, you’ll be delighted by the crisp texture and fresh taste of bomdong. It’s perfect as a side dish for rice or even as a light appetizer. Don’t miss out on trying this delightful spring recipe!
