Kim Dae-seok's Bomdong Kimchi

• bomdong (spring napa cabbage) 4 bunches (about 1.2kg)
• cheonil salt 140ml
• water 400ml
• onion 1 piece
• pear 1/4 piece
• red chili pepper 3 pieces
• ginger 1 piece
• garlic 1 handful
• salted shrimp 1 tablespoon
• instant rice 2 tablespoons
• anchovy fish sauce 1/3 cup
• carrot 60g
• green onion 1 handful
• gochugaru 140ml
• sugar 2 tablespoons
• plum syrup 1 tablespoon
• toasted sesame seeds 2 tablespoons

Recipe 🍳

Cooking tips 💡

• When selecting bomdong (spring napa cabbage), choose ones with firm leaves, a golden inner stem, and a satisfyingly crisp feel when touched—these tend to be sweeter.
• Avoid over-brining, as it will destroy the crisp texture and make the cabbage leaves tough; stick strictly to the 40-minute brining time for best results.
• Using too much gochugaru alone can result in a heavy, greasy taste. Blending in pear and red chili peppers helps create a much cleaner, fresher, and more balanced flavor.

Recommended for 🙋

• ⭐Those looking to refresh their appetite with a crisp, vibrant side dish kimchi perfect for welcoming spring.
• ⭐Home cooks who want a simple alternative to the time-consuming process of making glutinous rice paste by using instant rice instead.
• ⭐People tired of traditional fermented kimchi and seeking a fresh, new, and seasonal recipe that brings a bright, lively taste.