Winter Cabbage Salad(Bom-Dong)
….Among the seasonal ingredients that can be found only at this time of year, winter cabbage also offer a rich charm in terms of taste. Before the season of winter passes by, winter cabbage, the vegetable that announces spring first, are diligently placed on the dining table. Today, I enjoyed them by lightly tossing them with sauce, without soaking them in salt, like a salad. Whether eaten lightly seasoned with fish sauce or refreshingly with vinegar or salt, it provides a different flavor. While the crunchy texture differs from Napa cabbage, the charm of winter cabbage lies not only in its texture but also in its rich and savory taste. It’s undoubtedly a great ingredient to rediscover lost appetites during the winter and revitalize tired bodies. Rich in vitamins and antioxidants, it is an effective vegetable for anti-aging. Unfortunately, winter cabbages are hard to come by, but fortunately, I was able to purchase them at a Korean market. My husband and I are currently captivated by the taste of winter cabbage.
Servings: 2
Time: 30 minutes
Ingredients:
- 200 g winter cabbages, cleaned, and pat dry
- 50g of chives, cut into 2-inch pieces
- 1 tbsp chili powder
- 2 tsp sugar
- 1 tbsp green onion, minced
- 1/2 tbsp garlic, minced
- 1 tbsp fish sauce
- sesame oil to taste
Cooking Instructions:
- Combine the chili powder, sugar, green onion, garlic, and fish sauce in a bowl and mix well. Set aside.
2. Tear the water cabbages lengthwise with your hands.
3. Put the torn water cabbages into a large bowl.
4. Add the mixed spicy sauce to the water cabbages and toss them gently.
5. Add the fresh chestnuts and chives to the bowl and mix them gently.
6. Sprinkle some sesame oil onto the water cabbage salad.
7. Serve it with a bowl of steamed rice.
You can also view this recipe on Instagram.
