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Kim Jin-soon's Bomdong Geotjeori

A seasonal bomdong geotjeori with a versatile sauce made by mixing Jin-ganjang, fermented sand lance sauce, and cooking wine in a golden ratio, giving it a clean, clingy flavor without being overpowering.

Ingredients needed 4 servings

Recipe

Cooking tips

  • Unlike cabbage geotjeori, adding Jin-ganjang is key to enhancing the savory depth of the seasoning and helping it adhere well to the ingredients.
  • Rubbing the bomdong too vigorously can release a grassy smell, so toss gently to preserve its texture.
  • The versatile sauce can be refrigerated to deepen its flavor and kept for over 7 days.

Recommended for

  • Those who want to make a crunchy seasonal geotjeori that whets the spring appetite.
  • Those who want to enjoy various vegetable salads and geotjeori using a versatile sauce.

Shop ingredients on Coupang(Ad)

bomdong (Korean flat winter/early-spring cabbage)scallionsfermented sand lance saucecooking winegochugaru (Korean chili flakes)sugarJin-ganjang (Korean all-purpose soy sauce)starch syrupminced garlicsesame oilwhole sesame seeds

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