Crisp Bomdong Geotjeori (Fresh Spring Cabbage Salad)
A crisp bomdong geotjeori tossed quickly with blended cold cooked rice instead of glutinous rice paste.
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 →
This fresh salad brings out the natural crispness of in-season spring napa cabbage with a light salting. Instead of the hassle of cooking glutinous rice paste, cold cooked rice is blended to easily create a rich, savory seasoning paste. It makes a refreshing side dish that brightens up any meal.
- Servings
- about 4–5 servings
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Bomdong (spring napa cabbage)1 bunch, 500 g
- Onion1/2
- Coarse sea salt3 tbsp
- Cold cooked rice3 tbsp
- Water2/3 cup
- Toasted sesame seeds2 tbsp
Seasoning
- Gochugaru (Korean chili flakes)1/2 cup
- Minced garlic1 tbsp
- Minced ginger1 tsp
- Anchovy fish sauce (or sand lance)1 tbsp
- Salted fermented shrimp (saeujeot)1 tbsp
- Sugar1/2 tbsp
- Sprinkle salt between the layers of washed bomdong and let it salt for just 30 minutes so it does not wilt too much.
- Instead of glutinous rice paste, blend leftover cold cooked rice with water in a blender.
- You can use green plum syrup instead of sugar.
- You can omit the onion, or substitute a little scallion or large green onion.
Steps
Prepare 1 bunch of bomdong and half an onion.
When trimming the spread-out bomdong head, it helps to press down firmly on the outer leaves with one hand while cutting.
Cut it into bite-sized pieces.
Sprinkle salt between the layers of washed bomdong and let it salt for just 30 minutes so it does not wilt too much.
Slice the onion, not too thin.
Today, instead of glutinous rice paste,
I blended 3 tbsp of leftover cold cooked rice with 2/3 cup of water in a blender.
Add all seasoning ingredients to the blended rice and mix together.
You can use green plum syrup instead of sugar.
Rinse the salted bomdong in water just once and drain well.
Pour all of the seasoning over the bomdong, add the toasted sesame seeds, and toss together to finish.
Ppunwife's tips
- When trimming the spread-out bomdong head, it helps to press down firmly on the outer leaves with one hand while cutting.
- Salt the bomdong for just 30 minutes so it does not wilt too much.
- Rinse the salted bomdong in water just once and drain well.
FAQ
Is it okay to use cold cooked rice instead of glutinous rice paste?
Yes, simply blend 3 tbsp of cold cooked rice with 2/3 cup of water in a blender and mix it into the seasoning paste instead of glutinous rice paste.
Can I use another sweetener instead of sugar?
Yes, you can use green plum syrup instead of sugar for sweetness.
What can I substitute if I do not have onion?
You can leave out the onion entirely, or add a bit of sliced scallion or large green onion instead.
How long should I salt the bomdong?
Sprinkle salt between the layers and salt it lightly for about 30 minutes so it does not become overly limp.
