Fresh Kimchi Salad - Bomdong Geotjeori
Fresh Kimchi Salad using Spring Napa cabbage or Bomdong Geotjeori in Korean. This dish does not require fermentation and can be eaten right away.
- Prep time
- 15 min
- Cook time
- No separate cook time
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Korean spring cabbage ((bomdong) or small napa cabbage (9-10 oz/250-280g))
- 1 Tbsp sesame seeds
- 4 tsp Korean chili powder ((gochukaru))
- 2 tsp myeolchi aekjeot ((anchovy sauce) or fish sauce)
- 1 tsp garlic (, chopped)
- 1 tsp sugar
- 2 tsp rice vinegar
- 1 tsp guk ganjang ((soy sauce for soup))
- 1 tsp Sea Salt (Trader Joe's)
Instructions
- 1
Gather bomdong cabbage leaves into your hand so the bottom or root end is exposed.
- 2
Cut off bottom and leaves will become loose.
- 3
If the cabbage looks wilted or limp, soak leaves in a bowl of water for few minutes to bring it back to life. If not, rinse leaves under running water to wash off soil and dust.
- 4
Drain cabbage leaves in a colander.
- 5
Make seasoning by mixing chili powder, anchovy sauce, sugar, vinegar, garlic, guk ganjang and salt.
- 6
In a large bowl, tear any large cabbage leaves into halves with your hands. Use the smaller leaves as they are. You can also use a knife but I find tearing is easier to do. I also love the rustic look this has.
- 7
Add seasoning to cabbage pieces and toss lightly. Be careful not to handle too much to avoid any grassy taste in your kimchi. Serve immediately or optionally, leave the kimchi for about 15-20 minutes for the cabbage to absorb the seasoning a little bit. Turn leaves over 1-2 times during this time.
- 8
Sprinkle sesame seeds on top before serving!