Spring Cabbage Salad (Bomdong Geotjeori)
5-Minute Fresh Spring Cabbage Salad: A Delicious Winter Vegetable Side Dish That Steals the Show!
Spring cabbage harvested in winter is delightfully sweet and crisp, making it perfect for a fresh salad like this geotjeori. This recipe takes just 5 minutes to make and is such a satisfying side dish, it’s guaranteed to make you crave more rice!
Main Ingredients- 1/2 head of spring cabbage
Seasoning Ingredients- 2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp anchovy sauce (myeolchi aekjeot)
- 1 Tbsp sugar
- 1.5 Tbsp vinegar
- 1/2 Tbsp toasted sesame seeds (gaessogeum)
- 1/2 Tbsp minced garlic
- 1 tsp soup soy sauce (guk-ganjang)
- 1/2 Tbsp sesame oil
- 2 Tbsp gochugaru (Korean chili flakes)
- 1/2 Tbsp anchovy sauce (myeolchi aekjeot)
- 1 Tbsp sugar
- 1.5 Tbsp vinegar
- 1/2 Tbsp toasted sesame seeds (gaessogeum)
- 1/2 Tbsp minced garlic
- 1 tsp soup soy sauce (guk-ganjang)
- 1/2 Tbsp sesame oil
Cooking Instructions
Step 1
Prepare the spring cabbage by separating the leaves. Gently tear each leaf into manageable pieces. Handle the leaves with care to avoid bruising them.
Step 2
Wash the separated spring cabbage leaves thoroughly under running water. Ensure all dirt and debris are removed. Gently press the leaves to remove as much excess water as possible. Excess water can dilute the dressing and make the salad taste bland.
Step 3
Tear or cut the de-watered spring cabbage into bite-sized pieces. Tearing by hand can give a more rustic texture, while cutting with a knife offers neatness. Aim for pieces that are easy to eat in one bite, as larger pieces might not absorb the dressing as well.
Step 4
In a large bowl, combine the gochugaru, anchovy sauce, sugar, vinegar, toasted sesame seeds, minced garlic, and soup soy sauce. Mix well to create the salad dressing. Please set aside the sesame oil for now. Adding it at the end ensures the dressing mixes evenly with the ingredients and preserves its aromatic flavor.
Step 5
Add the prepared spring cabbage to the bowl with the dressing. Gently toss the cabbage with the dressing, ensuring each leaf is coated. Avoid vigorously mixing, as this can bruise the delicate cabbage leaves. Lift and fold the ingredients gently.
Step 6
Once the cabbage is evenly coated with the dressing, drizzle in the sesame oil. Give it one final, gentle toss to distribute the sesame oil and enhance the overall aroma and flavor.
Step 7
Transfer the finished spring cabbage salad to a serving dish. This vibrant salad is a perfect accompaniment to warm rice, making it an excellent side dish. It’s also wonderful served alongside grilled meats, kal-guksu (noodle soup), or sujebi (hand-pulled dough soup). For an incredibly simple yet delicious meal, try mixing this geotjeori into a bowl of rice with a fried egg on top for a quick bibimbap!
