Spicy and Refreshing Seasoned Spring Cabbage (Bomdong Namul Muchim)
The Perfect Time is Now! Deliciously Spicy Seasoned Spring Cabbage!
We’ve prepared a vibrant spring cabbage salad with a spicy kick from gochugaru (Korean chili flakes). It’s a simple yet flavorful dish perfect for the season.
Main Ingredients- 300g fresh spring cabbage (Bomdong)
Seasoning for Spring Cabbage- 1 Tbsp minced green onion (adds fragrant aroma)
- 2 Tbsp Korean chili flakes (Gochugaru – the key to spiciness!)
- 1 tsp Korean sea salt (or adjust to taste)
- A pinch of toasted sesame seeds (for garnish)
- 1 tsp sesame oil (enhances flavor)
- 1 Tbsp minced green onion (adds fragrant aroma)
- 2 Tbsp Korean chili flakes (Gochugaru – the key to spiciness!)
- 1 tsp Korean sea salt (or adjust to taste)
- A pinch of toasted sesame seeds (for garnish)
- 1 tsp sesame oil (enhances flavor)
Cooking Instructions
Step 1
First, prepare the spring cabbage by trimming off any yellow or wilted outer leaves. Wash it thoroughly under running water, making sure to clean between the leaves to remove any dirt or debris. This is the crucial first step to highlight the natural, fresh taste of spring cabbage.
Step 2
Bring a pot of water to a rolling boil over high heat. Once the water is boiling vigorously, add 1 teaspoon of salt and stir until dissolved. Adding salt helps maintain the vibrant green color of the cabbage and adds a subtle seasoning.
Step 3
Carefully add the cleaned spring cabbage to the boiling salted water. Blanch it for exactly 1 minute. Be mindful not to overcook it, as this will diminish its crisp texture. Just a quick blanch to slightly soften it is perfect.
Step 4
Immediately after blanching, transfer the spring cabbage to a bowl of cold water to stop the cooking process and cool it down. This step is essential for preserving its crunchy texture and preventing it from becoming mushy. Gently rinse it in the cold water.
Step 5
Once the spring cabbage has cooled, gently squeeze out as much water as possible. Then, cut the cabbage into bite-sized pieces. Cutting them too small can reduce the satisfying texture, so aim for pieces that are easy to eat while still offering a good crunch. You can also tear them by hand if preferred.
Step 6
Place the squeezed spring cabbage in a large mixing bowl. Add all the prepared seasoning ingredients: 1 tablespoon of minced green onion, 2 tablespoons of gochugaru, 1 teaspoon of Korean sea salt, 1 teaspoon of sesame oil for fragrance, and a sprinkle of toasted sesame seeds according to your preference.
Step 7
Now, gently mix everything together with your hands, ensuring the seasoning is evenly distributed throughout the spring cabbage. The natural sweetness and freshness of the spring cabbage combined with the spicy gochugaru dressing create a truly wonderful flavor. While often enjoyed with soybean paste, this spicy, red preparation offers a delightfully different and delicious experience. Enjoy your meal!
