Crisp Bomdong Geotjeori (Fresh Spring Cabbage Salad)
A seasonal spring side dish tossed with fish sauce and vinegar for a tangy kick that turns nuttier with every bite.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Tender seasonal spring cabbage leaves are lightly prepped and tossed in a tangy, spicy fish sauce dressing. As you chew, its signature savory sweetness comes through, making it a refreshing side dish for everyday meals.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Bomdong (spring napa cabbage)100 g
- Bomdong (spring napa cabbage)1 head
Seasoning
- Anchovy fish sauce (or sand lance fish sauce) (or sand lance)1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Minced green onion1 tbsp
- Vinegar1 tbsp
- Minced garlic0.5 tbsp
- Sugar1 tsp
- Water1 tbsp
- Toasted sesame oila little
- Toasted sesame seedsa little
Batter
- Korean pancake mix (buchim-garu)1 cup
- Water1 cup
- Egg1
- A small head of bomdong weighs around 80 g, while a large one is about 100 g.
- If you do not like the aroma of fish sauce, you can use salted fermented shrimp, soup soy sauce, or regular soy sauce instead.
- Large, thick leaves are wonderful made into pan-fried pancakes.
Steps
1. I bought 5 heads of bomdong at the market for 1000 won.
They are small and the leaves are tender, making them great to eat.
A small head of bomdong weighs around 80 g, while a large one is about 100 g.
2. Trim off a little of the base and separate the leaves one by one.
3. Soak them in water and rinse under running water.
They are also delicious eaten as wraps.
4. Leave the small leaves as they are, and tear the large ones by hand.
5. Mix all the seasoning ingredients together...
If you do not like the aroma of fish sauce, you can use salted fermented shrimp, soup soy sauce, or regular soy sauce instead.
6. Toss gently with the bomdong.
1. Large, thick leaves are wonderful made into pan-fried pancakes.
2. In a bowl, combine 1 cup of Korean pancake mix, 1 cup of water, and 1 egg, mixing lightly just until no dry flour remains.
3. Coat both sides of the bomdong leaves with flour, shake off the excess, and dip in the batter...
4. Pan-fry in a heated pan until lightly golden.
Ppunwife's tips
- Regular napa cabbage is also delicious pan-fried the same way.
FAQ
What can I substitute if the smell of anchovy or sand lance fish sauce is too strong?
To suit your taste, you can season with salted fermented shrimp (saeujeot), soup soy sauce (guk-ganjang), or regular soy sauce (jin-ganjang) instead.
How should I prep the bomdong leaves according to their size?
Use the small leaves whole, and tear the large ones by hand into bite-sized pieces.
Can I also use bomdong to make savory pancakes?
Yes, coat the large, thick leaves lightly in flour, dip them in a thin batter, and pan-fry until golden for a wonderful treat.
