Fresh Spring Cabbage and River Snail Salad (Bomdong Geotjeori)
How to Make Spring Cabbage Salad with River Snails. A Refreshing Spring Vegetable Salad Recipe.
This dish features crisp spring cabbage and vibrant spring greens tossed with chewy river snails, creating a delightful spicy and refreshing salad. The combination of tender snails and zesty greens is sure to awaken your appetite.
Ingredients- 3 leaves of Bomdong (Korean spring cabbage)
- 80g of Chysanthemum greens (Yukae)
- 300g of River snails, cleaned
- 1 Cheongyang chili pepper (seeded and thinly sliced)
Seasoning- 3 Tbsp fine gochugaru (Korean chili powder)
- 2 Tbsp vinegar
- 1 Tbsp maesilcheong (plum syrup) or oligo syrup
- 1 Tbsp sugar
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
For Blanching River Snails- 1/2 stalk of green onion (white part)
- 3 cloves of garlic
- 3 Tbsp fine gochugaru (Korean chili powder)
- 2 Tbsp vinegar
- 1 Tbsp maesilcheong (plum syrup) or oligo syrup
- 1 Tbsp sugar
- 1 Tbsp soy sauce
- 1 Tbsp minced garlic
For Blanching River Snails- 1/2 stalk of green onion (white part)
- 3 cloves of garlic
Cooking Instructions
Step 1
Thoroughly clean the river snails; this step is crucial for a pleasant texture. First, wash the snails vigorously with flour to remove any slime and impurities. Then, add a pinch of salt and wash again. Rinse under cold running water multiple times until the water runs clear. (Tip: You’ll be surprised by how many impurities come out, so wash them meticulously!)
Step 2
Bring a pot of water to a rolling boil. Add the cleaned river snails, the white part of the green onion, and the whole garlic cloves. Blanch for about 3 minutes. Overcooking can make them tough, so be mindful of the time. Immediately drain the blanched snails into a colander and let them cool slightly.
Step 3
Wash the Bomdong (spring cabbage) and chrysanthemum greens (Yukae) thoroughly under running water. Pay special attention to cleaning the base of the Bomdong leaves, as they often retain soil. Gently swish the chrysanthemum greens in water to clean the delicate leaves.
Step 4
Cut the clean Bomdong into bite-sized pieces, about 3-4 cm long. You can chop the tougher core parts a bit smaller. Slice the chrysanthemum greens to a similar length. Cutting them too finely might reduce their pleasant chewiness.
Step 5
Thinly slice the seeded Cheongyang chili pepper on an angle. If you enjoy extra spice, you can leave some of the seeds in. Adding thinly sliced red bell pepper or red chili can enhance the dish’s visual appeal. Slice the red chili pepper diagonally as well.
Step 6
In a large bowl, combine all the seasoning ingredients: fine gochugaru, vinegar, maesilcheong (plum syrup), sugar, soy sauce, and minced garlic. Mix well until all ingredients are dissolved and the sauce is well-blended. This creates your flavorful dressing.
Step 7
Add the blanched and cooled river snails to the prepared seasoning mixture. Gently toss and coat the snails with the dressing. Coating them first allows the flavors to penetrate better and ensures they are well-seasoned before adding the vegetables.
Step 8
Once the snails are coated, gently add the sliced Bomdong and chrysanthemum greens to the bowl. Toss lightly, just enough to coat the vegetables without bruising them. Overmixing can make the vegetables soggy and reduce their crispness. Finish by adding a sprinkle of sesame seeds and a drizzle of sesame oil for a fragrant aroma. Your delicious Spring Cabbage and River Snail Salad is ready to serve!
