The Golden Ratio for Seasoning of Bomdong Geotjeori and Muchim: Why It Is Sold Out at Supermarkets These Days

Spring cabbage is really all the rage these days.

I went to Homeplus but they didn't have bok choy.

I ran to another nearby supermarket lol

So I was wondering why it was sold out, and it turned out that spring cabbage bibimbap had gone viral on social media.

Mentions compared to the previous year 888% surge.

I’m going to make a delicious fresh kimchi salad using those precious spring cabbages.

Bomdong has thin and tender leaves, so

You just need to wash it and mix it right away.

It'll be over in 5 minutes. Really.

✅ 3-Line Summary of Bomdong Geotjeori

Mixed immediately without pickling, preserving the crisp texture

Golden Ratio of Seasoning:

Red pepper powder 4 : Fish sauce 4 : Plum extract 1 : Sesame oil 1

It tastes the best right now (January to February).

It gets tough after March.

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📌 Ingredients for Spring Cabbage Kimchi

⏱ Cooking time: 5 minutes | Difficulty: ★☆☆

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[Main Ingredients]

Bomdong — 1 head (approx. 400g)

[Seasoning] — Save this!

Red pepper powder — 4 tablespoons

Anchovy fish sauce — 4 tablespoons (or 2 tablespoons soy sauce, 2 tablespoons fish sauce)

Sesame oil — 1 tablespoon

Plum extract — 1 tablespoon

Minced garlic — 1 tablespoon (optional)

1/2 tablespoon of sugar

Whole sesame seeds — 1 tablespoon

💡 Memorize the seasoning ratio: 4:4:1:1:1

(Red pepper powder:fish sauce:plum:garlic:sesame oil)

It is the same even when measured in tablespoons.

💡 If you don't have anchovy fish sauce? You can substitute it with sand lance fish sauce or 2 tablespoons of regular soy sauce.

When using soy sauce, adding a pinch of salt makes the umami taste similar.

━━ STEP 1. Preparing the Spring Cabbage ━━​

Please cut off the bottom of the bok choy with a knife.

Remove the leaves one by one.

Soak it in plenty of water for about 10 minutes.

Bomdong grows spread out on the ground

There is a lot of soil stuck between the stems.

After soaking, rinse 2 to 3 more times under running water.

⚠️ If you wash it roughly, you will feel sand in your mouth.

I also washed it once and mixed it right away the first time.

It was so crunchy it was practically squeaking when I chewed it, so I did it again lol

Place it on a colander and shake off the excess water.

Removing moisture accounts for 80% of the taste of bok choy kimchi.

If there is leftover moisture, the seasoning will not coat the surface and the meat will become soggy quickly.

💡 Tip: If you don't have time, you can remove the moisture by pressing firmly with a kitchen towel.

━━ STEP 2. Cut into bite-sized pieces ━━​

Please cut the large leaves in half lengthwise.

You can use the small inner leaves as they are.

It is convenient to slice it into 3~4cm lengths.

💡 Point: If you chop it too finely, it wilts quickly and loses its texture.

About half the size of my palm is just right.

This way, the crispness remains when you put it in your mouth.

━━ STEP 3. Making the Sauce ━━

Put all the seasoning ingredients into a bowl and mix well.

4 tablespoons of red pepper powder

2 tablespoons anchovy fish sauce + 2 tablespoons soy sauce

1 tablespoon of plum extract

1 tablespoon of minced garlic

1 tablespoon of sesame oil

1/2 tablespoon of sugar

💡 Tip: Mixing half coarse and half fine chili powder gives a much better color.

This is a tip Song Ga-in shared on Matnam's Square.

The coarse ones are for the texture, and the fine ones are for the color.

⚠️ If you prepare the sauce in advance, the red pepper powder soaks and enhances the umami flavor.

It is best to make it 5 minutes before mixing..

━━ STEP 4. Seasoning Bomdong Geotjeori ━━​

Put the prepared bok choy in a wide bowl, and

Please mix while adding the seasoning sauce one tablespoon at a time.

You shouldn't put it all in at once.

The seasoning varies depending on the size of the bok choy.

It is correct to taste it while mixing and add seasoning as needed.

Mix vigorously with your hands to allow the seasoning to soak in, but

If you squeeze it too hard, the leaves will become soft.

The key is to mix it by gently flipping it over.

Adding chopped scallions adds a texture accent.

Adding a little red chili pepper really brings the colors to life when taking photos.

Sprinkle plenty of sesame seeds on top at the end.

━━ STEP 5. Completion ━━

With a crunchy texture

The spicy and savory seasoning clings perfectly.

A bowl of rice disappears in a flash.

━━ 📌 Summary of Useful Tips ━━

🔥 Key Point:

Do not salt the bok choy. Washing and mixing it immediately is the secret to its crispness.

📌 Storage Method:

Store in an airtight container in the refrigerator for 2 to 3 days.

However, it wilts over time, so it tastes best when eaten on the same day.

If you made a lot, use it for bibimbap the next day!

📌 Recipe using:

Spring cabbage kimchi + Rice + Fried egg + Sesame oil = Spring cabbage bibimbap (Details in the next post!)

Spring cabbage kimchi + Pork belly = Substitute for wraps (Best for cutting through meat grease)

Spring cabbage kimchi + Thin noodles = Spring cabbage bibim noodles

Remaining outer leaves + soybean paste soup = Spring cabbage soybean paste soup (Don't throw them away!)

📌 How to choose:

The leaves are broad and vividly light green That's good.

It is fresh if it has few yellow leaves and small stems.

The peak season for bok choy is January to March.but It tastes best in January and February.

It gets tough after March, so now is the golden time!

📌 Areas for Improvement:

The season is short. You won't be able to see this texture unless it's now.

If you see bok choy at the supermarket, don't hesitate to grab some lol

1,000 to 2,000 won per bottle is enough.

No more worries about a side dish.

These days, I make bok choy kimchi once a week.

It only takes 5 minutes to mix.

I found nothing better than this when preparing a meal.

Mixing rice with this is the best for me.

How do you all eat bok dong kimchi?

① Just as a side dish

② Mix with rice to make bibimbap

③ Together with pork belly

④ Haven't tried it yet

Please just leave your number!

Next Post Preview:

How to Make Bomdong Bibimbap —

The recipe that Kang Ho-dong emptied the whole bowl of!

If you add me as a neighbor, I'll let you know right away!