AI-generated imageFresh Persimmon and Bomdong Cabbage Geotjeori (3 servings)
A quick Korean fresh-seasoned cabbage side dish with crisp sweet persimmon. It is tossed just before eating, not fermented like kimchi.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
Separate and thoroughly rinse 250 g bomdong leaves under running water; drain well. Wash your hands and utensils.
- 02
Tear large cabbage leaves into bite-size pieces. Wash the persimmon, remove its stem and any seeds, and slice about 5 mm thick.
- 03
Mix 20 mL soy sauce, 15 mL plum syrup, 5 g chili flakes and 5 g minced garlic in a small bowl.
- 04
Place cabbage and persimmon in a large bowl, adding the dressing gradually and tossing gently without bruising the leaves.
- 05
Add 10 mL sesame oil and 5 g sesame seeds; toss briefly once more. Taste before adding any remaining dressing.
- 06
Serve immediately for crunch. This uncooked side dish should not sit out for long; seal and refrigerate leftovers promptly.
Helpful source links
Before you cook
Wash the cabbage and persimmon thoroughly and use clean utensils because the dish is served uncooked. Check soy, wheat and sesame allergens. Serve promptly and refrigerate leftovers.
Allergens: 대두·밀(간장 제품 원재료 확인) / soy, wheat (soy sauce) / 大豆・小麦（しょうゆ表示）, 참깨·참기름 / sesame / ごま
Image & source credits
AI-generated image.
Easy meals, made simple
Korean Holiday Three-Color Namul: Spinach, Bellflower Root & Bracken (4 Servings)
Prepare three Korean holiday side dishes together: spinach, bellflower root and bracken. Use only properly processed edible bracken and observe the additional boiling precautions.
Mini Kimchi–Tofu Jeon (8 Small Pancakes)
A home-style Korean side dish of small pan-fried patties made with fermented kimchi, mashed tofu, and egg. They have a soft center and lightly browned edges and need only a frying pan.
