Crispy Spring Cabbage Salad (Bomdong Geotjeori)
Chef Kim Soo-mi’s Winter Elixir! Making Crispy and Fresh Spring Cabbage Salad
During the winter, when the cold wind blows, vitamin intake is essential! Fresh vegetable dishes invigorate our bodies in the season when activity decreases. This year, the spring cabbage (bomdong) arrived particularly early. I spotted some very fresh bomdong at the mart and immediately bought some. Tossed quickly with fragrant green onions, this bomdong geotjeori is wonderfully fresh and delicious. Add a touch of freshness to your table with this bomdong geotjeori, and make it right now!
Main Ingredients- 2 heads of Spring Cabbage (Bomdong)
- A pinch of sesame seeds
- 1/2 bunch of Green Onions (or substitute with chives, water dropwort, or Korean wild chives)
Dressing- 3 Tbsp Anchovy Sauce
- 1/2 Tbsp Salted Shrimp (saeujeot)
- 1 Tbsp Minced Garlic
- 1 Tbsp Minced Ginger
- 6 Tbsp Korean Chili Flakes (Gochugaru)
- 1/4 cup Stock (Kimchi-making stock or anchovy-kelp stock)
- 3 Tbsp Anchovy Sauce
- 1/2 Tbsp Salted Shrimp (saeujeot)
- 1 Tbsp Minced Garlic
- 1 Tbsp Minced Ginger
- 6 Tbsp Korean Chili Flakes (Gochugaru)
- 1/4 cup Stock (Kimchi-making stock or anchovy-kelp stock)
Cooking Instructions
Step 1
Spring cabbage grows close to the ground, so it’s important to wash it thoroughly. Gently detach each leaf and rinse it under running water to remove any dirt. Also, prepare your green onions by trimming and washing them.
Step 2
Once washed, prepare the spring cabbage for mixing. If the leaves are very large, tear them into 2-3 bite-sized pieces by hand. Cut the green onions into roughly 3 equal segments. This ensures the dressing coats everything evenly.
Step 3
Now, let’s make the delicious dressing! In a large bowl, combine 3 tablespoons of anchovy sauce, 1/2 tablespoon of salted shrimp for added umami, 1 tablespoon of minced garlic for a pungent kick, 1 tablespoon of minced ginger for aroma, and 6 tablespoons of Korean chili flakes for that signature spicy flavor. Mix them well.
Step 4
Add the prepared dressing to the bowl containing the spring cabbage and green onions. Toss gently to combine. If the mixture seems a bit dry or stiff, add about 1/4 cup of stock (either the special kimchi-making stock or a simple anchovy-kelp stock) to help loosen it up and ensure everything is well-coated without being mushy.
Step 5
Finally, sprinkle a generous amount of toasted sesame seeds over the salad for a nutty aroma and visual appeal. And there you have it – Chef Kim Soo-mi’s incredibly crispy and flavorful spring cabbage salad is ready to enjoy!
