Spring Cabbage Salad (Bomdong Geotjeori): Freshly Tossed, No Salting!
How to Make Spring Cabbage Salad: Bomdong Apple Salad, a Quick and Easy Spring Dish
A refreshing spring cabbage salad made without salting the cabbage beforehand. Enjoy the crisp texture and vibrant flavors of fresh spring cabbage.
Main Ingredients- 1/2 head Spring Cabbage (Bomdong)
- 1/2 Apple
- A little Onion (about 1/4)
- A little Carrot (about 1/4)
- 3 stalks Green Onions
- 1 Tbsp Minced Garlic
- 1 Cheongyang Pepper (spicy Korean chili)
- 1/2 Red Chili Pepper
Cooking Instructions
Step 1
Trim the root end of the spring cabbage. If the cabbage is large, you can cut it in half lengthwise. For very large leaves, cut them in half diagonally. This makes them easier to eat and helps the dressing coat evenly.
Step 2
Smaller cabbages can be left whole, while larger ones can be cut in half lengthwise or diagonally across the leaves. This ensures bite-sized pieces that will absorb the seasoning well.
Step 3
Rinse the spring cabbage thoroughly. To ensure it’s extra clean, you can soak it in a vinegar-water solution (1 liter of water with 1-2 Tbsp vinegar) for about 5 minutes. Afterward, rinse it multiple times under running water, gently rubbing the stems to remove any dirt or grit.
Step 4
Drain the washed spring cabbage well. You can place it in a colander to let the excess water drip off, or gently pat it dry with paper towels. This prevents the salad from becoming watery.
Step 5
Wash the apple and briefly soak it in the same vinegar-water solution you used for the cabbage. Drain the apple and cut it into thick julienne strips, leaving the skin on. Cutting it this way helps prevent it from breaking apart too easily.
Step 6
Julienne the carrot into strips similar in thickness to the apple. The bright orange color adds a beautiful visual appeal to the dish.
Step 7
Julienne the onion into slightly thinner strips than the carrot. Separate the julienned onion into smaller segments to make it easier to toss.
Step 8
Chop the green onions: slice the white parts thinly and the green parts into about 1cm (1/2 inch) lengths. Mince the garlic finely. Finely chop the Cheongyang chili and the red chili pepper (removing the seeds from the Cheongyang chili if you prefer less heat). These add a nice kick and color.
Step 9
In a mixing bowl, combine the gochugaru, fish sauce, and plum extract to create the base dressing. Add the minced garlic and the chopped green onions, and mix well until everything is evenly incorporated.
Step 10
Add the drained spring cabbage, julienned apple, carrot, and onion to the dressing. Gently toss everything together, being careful not to crush the ingredients. The goal is to maintain the crisp texture of the spring cabbage.
Step 11
Finally, add the chopped Cheongyang and red chili peppers, and a sprinkle of sesame seeds. Toss gently again. The chilies provide a fresh heat, and the sesame seeds add a nutty aroma.
Step 12
Taste the salad and adjust the seasoning if necessary, usually with a pinch of salt. For an extra touch of brightness, you can add a splash of vinegar. If you enjoy a nutty flavor, a drizzle of sesame oil is also wonderful. In this recipe, we skipped the extra vinegar and sesame oil after tasting.
Step 13
Let the tossed salad sit for a few minutes. Since the spring cabbage is not salted beforehand, it won’t release much water, which helps maintain its crispness. This resting time allows the flavors to meld together.
Step 14
Serve the vibrant spring cabbage salad generously piled on a plate. Enjoy the delightful combination of crisp cabbage, sweet apple, and a perfectly balanced seasoning!
