Bomdong (봄동) (Flat Napa Cabbage) Pork Bone Hangover Soup
A spicy and hearty Bomdong (봄동) (Flat Napa Cabbage) Pork Bone Hangover Soup that can be made in a single earthenware pot without a large stockpot.
📝 Editor's Notes
Today's featured dish is Bomdong Namul (봄동나물), a seasoned flat napa cabbage salad that brings the fragrant essence of spring to your table.
This side dish, with its sweet and tender texture, is a hit with kids and can be enjoyed even more richly when added to gimbap or bibimbap.
It's simple to make without complex steps, making it perfect for novice cooks.
The unique crispness of bomdong (봄동) (flat napa cabbage) combined with savory seasoning makes it a wonderful side dish that will awaken your appetite.
Try a bite with warm rice and feel the full spirit of spring.
🛒 Ingredient Tips
When choosing bomdong (봄동) (flat napa cabbage), it's important to select ones with leaves that are not too large and are tender, with clean and firm root ends.
Fresh bomdong (봄동) should have bright green leaves that are not wilted.
Delicious bomdong (봄동) is typically vibrant green on the outer leaves and slightly yellowish on the inner leaves.
Avoid those with overly thick or tough leaves.
Bomdong (봄동) is in season from late autumn to early spring, so you'll find the freshest and most flavorful ones during this period.
Choosing good quality bomdong (봄동) will significantly enhance the taste of your dish.
🔄 Substitution Guide
If bomdong (봄동) (flat napa cabbage) is hard to find, young napa cabbage or ssam baechu (쌈배추) (wrapping napa cabbage) can be used as substitutes.
Young napa cabbage has a similar crisp texture and subtle sweetness to bomdong (봄동), making it a good alternative, though it might lack some of bomdong's unique fragrance.
For Yeondu (연두) (vegetable broth seasoning sauce), you can use a very small amount of gukganjang (국간장) (Korean soup soy sauce) or aekjeot (액젓) (Korean fish sauce) and adjust the taste by adding a little sugar.
Gukganjang (국간장) has a higher salt content than regular soy sauce, so use less, and aekjeot (액젓) adds umami but has a distinct aroma that might not appeal to everyone.
If you don't have sesame oil, perilla oil can be used as a substitute; the nutty flavor is similar, but perilla oil might have a stronger aroma.
🥘 Ingredients
👨🍳 Cooking Points
The first key to making delicious Bomdong Namul (봄동나물) is 'blanching.' When blanching bomdong (봄동) in boiling water with 1/2 tbsp of salt, do not overcook it as it can become mushy and lose nutrients.
Blanch it briefly for 30 seconds to 1 minute, just until the leaves slightly wilt and soften.
The second point is 'removing excess water' from the blanched bomdong.
If you don't squeeze out enough water, the namul can become bland and mushy.
Gently squeeze it with your hands to remove as much water as possible.
Finally, there's the 'mixing and seasoning process.' Instead of kneading too vigorously, gently toss and mix the bomdong with your fingertips to preserve its crisp texture. This is the key!
👨🍳 Directions
Soak 3.3 lb of pork backbone in water with 1 tbsp of salt to remove blood.
Add about 1 cup of Soju (소주) to a pot and boil the pork backbone to remove impurities, then rinse once with water.
Add 2.5 liters of water to the pot, then add the blanched pork backbone and Bomdong (봄동) (Flat Napa Cabbage) from the start and bring to a boil. Add 2 tbsp of Doenjang (된장) (Korean Fermented Soybean Paste).
Simmer on low heat for 1 hour.
Add 2 potatoes (microwaved for 6 minutes) and 2 broth tablets.
Add a handful of garlic chives, 1 tbsp of minced garlic, and 1/2 a red chili pepper, then continue to boil.
Serve half of the soup into individual portions and sprinkle with toasted sesame seeds.
💡 Tips
Adding 1 tbsp of salt when soaking the pork backbone to remove blood helps to draw out impurities more effectively due to osmosis, and also lightly seasons the meat.
You can make delicious Pork Bone Hangover Soup even without a large stockpot.
This dish can be frozen and stored in the refrigerator for up to a week.
📦 Storage & Reuse
Once prepared, Bomdong Namul (봄동나물) can be stored in an airtight container in the refrigerator for about a week.
Freezing is not recommended as it may alter the texture of the greens.
When serving, you can enjoy it straight from the refrigerator, or if you prefer it not too cold, let it sit at room temperature for a short while to take off the chill.
If you have any leftover namul, try making bibimbap by adding it to warm rice with a fried egg, gochujang (고추장) (Korean chili paste), and sesame oil for a delightful twist.
Turn your leftover Bomdong Namul (봄동나물) into a delicious meal.
🥢 Who This Is For
This Bomdong Namul (봄동나물) makes an excellent side dish on its own when served with warm rice.
It's particularly delicious when used as a filling for gimbap or enjoyed as bibimbap with a touch of gochujang (고추장) (Korean chili paste) and sesame oil.
Pairing it with spicy Jeyuk Bokkeum (제육볶음) (spicy stir-fried pork) or savory grilled fish can balance the flavors and create a richer dining experience.
Its sweet taste is popular with children, making it enjoyable for the whole family, and it's also a great option for a light meal.
🔥 Nutrition Info
One serving (approx.
1 portion) of this Bomdong Namul (봄동나물) is a low-calorie side dish that can be enjoyed lightly, estimated at around 50-70 kcal.
It is expected to contain approximately 2-3g of protein, 3-5g of fat, and 5-7g of carbohydrates.
Bomdong (봄동) is rich in Vitamins A, C, and K, which help strengthen immunity and promote skin health.
Vitamin C is particularly good for preventing colds, and Vitamin K plays an important role in bone health.
Additionally, it's rich in dietary fiber, beneficial for gut health, and contains minerals like calcium and iron, contributing to overall health maintenance.
Enjoy a healthy meal with this light yet nutrient-packed Bomdong Namul (봄동나물).
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