Crispy and Savory Bomdong Geotjeori (Fresh Spring Cabbage Salad)
A crisp bomdong geotjeori side dish tossed fresh without salting.
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 geotjeori is made with sweet, nutty in-season bomdong cabbage tossed right in seasoning without pickling in salt. Fish sauce and salted fermented shrimp broth add savory umami, while a little splash of water keeps it nice and moist. It pairs wonderfully with noodle dishes like kalguksu or sujeongbi, and is also great in bibimbap.
- Servings
- about 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Bomdong (spring napa cabbage)2 bunches, 350 g
Seasoning
- Water3 tbsp
- Gochugaru (Korean chili flakes)3 tbsp
- Fish sauce1 tbsp
- Salted fermented shrimp (saeujeot)1 tbsp (liquid only)
- Minced garlic1 1/2 tbsp
- Minced ginger1 tsp
- Sugar (or green plum syrup (maesil-cheong))1 tbsp
- Toasted sesame seeds1 tbsp
Steps
Prepare the ingredients
I have 2 bunches of bomdong, one large and one small.
Usually they spread out flat, but these are packed with yellow inner leaves like baby napa cabbage.
Trim the bomdong
Gather the bomdong leaves together so it is easy to cut, then slice off the root end and the leaves will separate easily.
I cut them lengthwise into bite-size pieces to give them that classic geotjeori feel.
Make the seasoning
Except for the gochugaru and toasted sesame seeds, mix together 1 tbsp fish sauce, 1 tbsp salted fermented shrimp, 1 1/2 tbsp minced garlic, 1 tsp minced ginger, and 1 tbsp sugar.
Toss the salad
Place the bomdong in a bowl and scatter the gochugaru evenly so it does not clump in one spot.
I sprinkled about 3 tbsp of water to add moisture.
Add the prepared seasoning to the cabbage while tossing evenly, then mix gently.
Taste it and add salt if it tastes bland, then finish by sprinkling toasted sesame seeds.
Finish
Sweet and nutty like baby napa cabbage, bomdong has an even crunchier, more delicious texture.
It is delicious paired with noodle soups like sujeongbi or kalguksu, or you can snip it with kitchen shears and toss it with rice and spoonfuls of doenjang jjigae for bibimbap.
Because it is in season, the bomdong is wonderfully sweet and savory, as if bursting with flavor.
Ppunwife's tips
- Gather the bomdong leaves together so it is easy to cut, then slice off the root end and the leaves will separate easily.
- Place the bomdong in a bowl and scatter the gochugaru evenly so it does not clump in one spot.
- Taste it and add salt if it tastes bland, then finish by sprinkling toasted sesame seeds.
FAQ
Is there an easy way to separate the bomdong leaves when prepping?
Gather the bomdong leaves together with your hand so it is easy to cut, then slice off the root end; the leaves will separate effortlessly one by one.
Can I use green plum syrup instead of sugar?
Yes, you can substitute an equal amount of 1 tbsp green plum syrup (maesil-cheong) in place of the sugar for sweetness.
What dishes pair well with bomdong geotjeori?
It pairs wonderfully with warm noodle dishes like kalguksu or sujeobi, and is also great snipped into bite-size pieces and mixed with rice and doenjang jjigae for bibimbap.
