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Korean spring cabbage salad

Korean Bomdong Cabbage Salad

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Bomdong is a Korean Spring Cabbage. Its tender leaves are great for making quick salad to serve with rice and any Korean main dish.
Course Salad, Side Dish
Cuisine Korean
Diet Low Lactose
Keyword bomdong, geotjeori, kimchi salad, korean side dish
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings 6
Author Holly Ford

Ingredients

  • 1 head of Korean spring cabbage
  • 1 oz (50 g) Korean wild garlic
  • 1 red chili sliced optional
  • 1 tbsp Korean chili flakes (gochugaru)
  • 1 tbsp fish sauce
  • 1 tbsp plum extract or 2t honey
  • 1 tbsp apple cider vinegar
  • 1 tsp minced garlic
  • 1/4 tsp minced ginger
  • 1/2 tbsp sesame oil
  • 1/2 tbsp sesame seeds roasted

Instructions

  • Tear off the leaves from cabbage discarding any bruised or rough looking ones. clean them in the water. Clean wild garlic in the water. Cut them into desired size and place them in a mixing bowl.
  • In a small bowl mix the rest of the ingredients to make dressing.
  • Pour dressing over salad and toss well by gently massaging them so the dressing can soak into the cabbage. Adjust the amount of chili flakes as you like
  • Serve with hot rice and a glass of cold water just in case your mouth is burning.