Fresh Kimchi Salad with Spring Cabbage (Bomdong Geotjeori)
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2024. 11. 11. 13:07
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Kimchi Salad (Geotjeori) with Spring Cabbage (Bomdong)
Fresh Kimchi Salad with Spring Napa Cabbage is kimchi that you can make in minutes with no pickling and no need to wait for days for fermentation. Koreans call this type of fresh kimchi salad as Geotjeori (겉절이) which basically meanspickling just the outside(geot 겉). In English, people call this Instant Kimchi, Fresh Kimchi, Kimchi Salad…I can’t decide what is the best name for it but what’s important is the fact that this is a Kimchi that can be made right before serving, just tossed with seasoning.
OK, so what isBomdong(봄동) ? This spring cabbage is only available in the Spring = bom 봄 in Korea. There are different opinions as to whether this is a different variety of cabbage altogether or it is actually the same Korean napa cabbage that is used for Kimjang Kimchi and regular kimchi but is just grown differently.
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Based on what I have read, the former seems to be true. Among Chinese or napa cabbage, there is a ‘heading cabbage’ (결구배추) type which produces the tightly packed and upright cabbage that we callnapa cabbage. The ‘semi-heading cabbage’ (반결구배추) type spreads out flatl andbomdongis this type. Bomdong cabbage is smaller, flatter, juicier, more tender, maybe a little thicker but slightly sweeter than regular napa cabbage. It basically looks like a baby napa cabbage that has been totally flattened out and looks like a flower almost.. I also think the leaves are curlier than a regular napa.
Bomdong – Korean Spring Cabbage
Korean Spring Semi-Heading Cabbage – Bomdong
This kind of cabbage was not available in Seoul when I was growing up but now they are available everywhere and I was very pleasantly surprised to find it in our local market in California!! If you can’t find it near where you live, you can just use the inner leaves of regular napa cabbage that is all white and it should work just fine.
Fresh Cabbage Kimchi Salad with Bomdong (Spring Cabbage)
Servings: 3-4 Cooking Time: 15 Difficulty: EASY
Ingredients
1 Korean spring cabbage (bomdong) or small napa cabbage (9-10 oz/250-280g)
Kimchi Salad or Geotjeori Seasoning:
1 Tbs + 1 tsp Korean chili powder (gochukaru)
2 tsp myeolchi aekjeot (anchovy sauce) or fish sauce
Gather bomdong cabbage leaves into your hand so bottom or root end is exposed.
Bomdong Cabbage – cutting root endCut off bottom end so leaves will become loose. Korean Spring Cabbage leaves for kimchi salad and Spock guarding my cabbage! HAHA
If the cabbage looks wilted or limp, soak leaves in a bowl of water for few minutes to bring it back to life. If not, rinse leaves under running water to wash off soil and dust.
Drain cabbage leaves in a colander.
Make seasoning by mixing chili powder, anchovy sauce, sugar, vinegar, garlic, guk ganjang and salt.
In a large bowl, tear large cabbage leaves into halves with your hands. You can cut it with a knife but I find this is easier to do and I love the rustic look this has.
Tearing cabbage for Fresh Kimchi Salad
Add seasoning to cabbage pieces and toss lightly. Be careful not to handle too much because you don’t want the grassy taste of the cabbage to come out.
Ready to toss Fresh Spring Cabbage Kimchi Salad
Serve immediately or optionally, leave the kimchi for about 15-20 minutes for the cabbage to absorb the seasoning a little bit. Turn leaves over 1-2 times during this time.
Sprinkle sesame seeds on top before serving!
Fresh Cabbage Kimchi Salad (Geotjeori)
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▢2tspmyeolchi aekjeot(anchovy sauce) or fish sauce
▢1tspgarlic, chopped
▢1tspsugar
▢2tsprice vinegar
▢1tspguk ganjang(soy sauce for soup)
▢1tspSea Salt (Trader Joe's)
Instructions
Gather bomdong cabbage leaves into your hand so the bottom or root end is exposed.
Cut off bottom and leaves will become loose.
If the cabbage looks wilted or limp, soak leaves in a bowl of water for few minutes to bring it back to life. If not, rinse leaves under running water to wash off soil and dust.
Drain cabbage leaves in a colander.
Make seasoning by mixing chili powder, anchovy sauce, sugar, vinegar, garlic, guk ganjang and salt.
In a large bowl, tear any large cabbage leaves into halves with your hands. Use the smaller leaves as they are. You can also use a knife but I find tearing is easier to do. I also love the rustic look this has.
Add seasoning to cabbage pieces and toss lightly. Be careful not to handle too much to avoid any grassy taste in your kimchi. Serve immediately or optionally, leave the kimchi for about 15-20 minutes for the cabbage to absorb the seasoning a little bit. Turn leaves over 1-2 times during this time.
Sprinkle sesame seeds on top before serving!
Tips & Notes:
Leftover kimchi salad can be stored in fridge for several days. Add a splash of maesil chung (green plum syrup) or some more sugar if you like a sweeter taste. Add green onions or chives for added flavor.
Follow along on social for more Korean recipe inspiration!Print5 from 4 votes
