Ulleungdo’s Delicacy! Golden Recipe for Bugiggae Kimchi Salad
Spicy and Refreshing Bugiggae (Chwinamul) Kimchi Salad
Bugiggae, a specialty from Ulleungdo, is packed with water-soluble vitamins A and C. To preserve these nutrients, it’s best to wash it thoroughly and enjoy it fresh or lightly blanched, rather than boiling it for extended periods. This recipe turns it into a vibrant, spicy, and tangy kimchi salad that’s incredibly appetizing. Perfect for a side dish to any meal! (See cooking method from 01:36)
Ingredients- 70g fresh Bugiggae (Chwinamul)
- 1/4 onion
Seasoning- 1 tsp minced garlic
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp sugar
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp vinegar (apple or brown rice vinegar recommended)
- 1 Tbsp sesame oil
- 1 Tbsp plum extract (or plum syrup)
- 1 tsp minced garlic
- 1 Tbsp fish sauce (anchovy or sand lance)
- 1 Tbsp sugar
- 3 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp vinegar (apple or brown rice vinegar recommended)
- 1 Tbsp sesame oil
- 1 Tbsp plum extract (or plum syrup)
Cooking Instructions
Step 1
Rinse the fresh Bugiggae thoroughly under running water multiple times to remove any dirt or debris. Gently pat it dry. Avoid soaking it for too long, as this can cause nutrients to leach out.
Step 2
Peel and rinse the 1/4 onion, then slice it thinly into julienne strips. Slicing it this way ensures the seasoning coats the vegetables evenly, enhancing the flavor.
Step 3
In a small bowl, combine the minced garlic, fish sauce, sugar, gochugaru, vinegar, sesame oil, and plum extract. Whisk everything together with a spoon to create a delicious seasoning for your kimchi salad. Taste and adjust seasoning if necessary.
Step 4
Place the prepared Bugiggae and sliced onion into a larger bowl. Pour the freshly made seasoning over the vegetables. Gently toss everything together with your hands, ensuring the seasoning is evenly distributed. Be careful not to overmix, as this can make the Bugiggae mushy. The salad can be enjoyed immediately, or for a deeper flavor, let it rest in the refrigerator for a short while before serving.
