Bomdong Salad (Korean Spring Cabbage Geotjeori)
Crunchy, unfermented Bomdong Geotjeori made with sweet apple slices and nutty "flower cabbage" in a zesty 15-minute dressing. This fresh Korean spring salad is the perfect acidic pairing for grilled meats or a trendy bibimbap bowl.
Ingredients
- ½ lb (227g) bomdong spring cabbage or napa cabbage or baby bok choy
- ½ onion thinly sliced
- ½ sweet red apple thinly sliced with skin on
- 1 tbsp (6g) Korean chili flakes (gochugaru)
- 1 tbsp (15 ml) apple cider vinegar
- 2 garlic cloves minced
- ½ tsp (2 g) ginger paste
- 1 tbsp (15 ml) fish sauce
- 1 tbsp (15 ml) plum extract or 2t honey
- 1 tbsp (15 ml) sesame oil
- 1 tbsp (9g) toasted sesame seeds
Instructions
- Trim the Cabbage: Place the bomdong root-side up and cut off the base of the stem. The leaves will fall away like flower petals.
- Cut into Bite-Sized Pieces: Slice the leaves into manageable pieces, making sure each one has a bit of the crunchy white stem and the ruffled green top.
- Whisk the Dressing: In a large bowl, combine the gochugaru, fish sauce, apple cider vinegar, garlic, ginger, and plum extract. Whisk until it becomes a smooth, vibrant red paste.
- The Hand-Toss: Add the cabbage, apples, and onions to the bowl. Use your hand to gently massage the dressing into the crinkly leaves until every piece is evenly coated.
- Final Garnish: Drizzle with sesame oil and toss once more. Sprinkle with toasted sesame seeds and serve immediately to enjoy the peak "spring crunch."