Fragrant and Crisp Dallae Bomdong Muchim
A spring geotjeori side dish made by lightly tossing dallae and bomdong in a sweet and tangy basic seasoning.
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 →
A spring greens side dish that stimulates your appetite by tossing seasonal dallae and bomdong together. Lightly tossed in a seasoning with fish sauce and vinegar, it brings out a crisp texture and piquant flavor. It is also great mixed with rice.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Dallae (wild garlic)1 handful, 100 g
- Bomdong (spring napa cabbage)1 handful, 100 g
Seasoning
- Fish sauce (or regular soy sauce (jin-ganjang))1 tbsp
- Vinegar1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Minced garlic1/2 tbsp
- Sugar1 tsp
- Toasted sesame oil1 tsp
- Toasted sesame seeds
- For dallae, peel off a dirty outer layer on the root end, trim away thick, tough root fibers, soak in water to let the dirt settle, and rinse several times in clean water. If the bulbs are large, crush them with the flat side of a knife and cut into bite-sized lengths.
- Adjust the amount of vinegar or sugar to your taste.
Steps
1. You need to clean the root end of the dallae well.
Peel off one outer layer if the skin on the root end is dirty, and trim off thick, tough root fibers.
When washing, soak in water to let the dirt settle, then rinse several times in clean water.
If the bulbs are large, they can be tough to chew, so crush them with the flat side of your knife and cut into bite-sized lengths.
2. Cut the bomdong in half.
3. Add all seasoning ingredients and mix.
You can adjust the amount of vinegar or sugar to your taste.
4. Add bomdong, dallae, and all the seasoning to a bowl...
Toss gently so that the seasoning and ingredients blend well together.
FAQ
How do I prep the dallae if the root bulbs are too thick?
After trimming the skin around the root and any tough fibers, if the bulbs are thick, lightly crush them with the back or flat side of a knife before cutting to make them easier to chew.
Can I use another seasoning instead of fish sauce?
If you do not have fish sauce or prefer not to use it, you can season with regular soy sauce (jin-ganjang) instead.
How do I adjust the sweet and tangy taste of the seasoning?
After mixing the basic seasoning, simply increase or decrease the amount of vinegar or sugar to suit your personal taste.
