Spring Cabbage Salad (Bomdong Geotjeori): A Sweet & Nutty Festive Delight
A Simple, Nutty, and Sweet Spring Cabbage Salad Instead of Traditional Napa Cabbage Kimchi for Lunar New Year
For the upcoming Lunar New Year, I decided to make a fresh salad using spring cabbage instead of the usual napa cabbage kimchi. Napa cabbage felt a bit too much for one person, and a whole net bag seemed like too much effort, so spring cabbage felt just right! Although I was initially hesitant because my daughter doesn’t usually eat spring cabbage, considering my recovering arm, spring cabbage was the practical choice. Lo and behold, right after making it, my daughter absolutely loved it, saying it was delicious! It’s quite unusual for her to enjoy geotjeori so much. Perhaps she sensed her mom’s effort despite the sore arm? 😊 Spring cabbage is wonderfully tender and sweet right now, making it incredibly delicious. How about this flavorful and cost-effective spring cabbage salad as a festive side dish for the holiday? Wishing you all a happy day today~♡
Main Ingredients- 1 bag of fresh spring cabbage (approx. 500g)
- 5 tsp coarse sea salt (for salting the cabbage)
Seasoning- 4 Tbsp fish sauce (anchovy or sand lance type)
- 1/2 cup chili flakes (approx. 50g, adjust for spiciness)
- 1/2 tsp MSG or seasoning powder (optional, can substitute with cooking wine or sugar)
- 1 Tbsp minced garlic
- Scallions or chopped green onions (about 1/4 cup, to taste)
- 4 Tbsp fish sauce (anchovy or sand lance type)
- 1/2 cup chili flakes (approx. 50g, adjust for spiciness)
- 1/2 tsp MSG or seasoning powder (optional, can substitute with cooking wine or sugar)
- 1 Tbsp minced garlic
- Scallions or chopped green onions (about 1/4 cup, to taste)
Cooking Instructions
Step 1
Prepare the spring cabbage by removing any yellow or wilted outer leaves. Wash the cabbage thoroughly under running water, making sure to clean between the leaves to remove any dirt or grit. Gently shake off excess water or let it drain in a colander.
Step 2
Place the cleaned spring cabbage in a large bowl. Sprinkle the 5 tsp of coarse sea salt evenly over the cabbage. Let it salt for about 15-20 minutes, with the thicker stem parts facing down. Gently toss the cabbage once or twice during this time to ensure even salting. The cabbage is ready when it becomes tender and wilts.
Step 3
Rinse the salted spring cabbage 2-3 times under cold running water to remove excess salt. Be gentle while rinsing to avoid a raw taste. After rinsing, drain the cabbage thoroughly in a colander. Ensuring the cabbage is well-drained is key for the dressing to adhere well and for the salad not to become watery.
Step 4
In a large mixing bowl, combine the drained spring cabbage with all the seasoning ingredients: fish sauce, chili flakes, seasoning powder, minced garlic, and chopped scallions. Gently toss everything together with your hands until the seasoning is evenly distributed. Avoid squeezing or mashing the cabbage too hard. Taste and adjust seasoning if needed, adding more fish sauce or a pinch of salt.
Step 5
Serve the freshly mixed spring cabbage salad immediately on a plate. Enjoy the crisp texture of the spring cabbage combined with the spicy and slightly sweet dressing. While it’s best enjoyed fresh, it can also be stored in the refrigerator for a short while.