Bomdong Namul (Seasoned Spring Cabbage)
Sweet and tender Bomdong Namul (봄동나물), perfect for adding to gimbap (김밥) or bibimbap (비빔밥).
📝 Editor's Notes
Kongnamul Subuk Deungppyeo Jjim (Braised Pork Ribs with Plenty of Bean Sprouts) is a practical and delicious recipe that transforms leftover pork ribs into a hearty and flavorful meal.
The addictive taste comes from the harmony of spicy-sweet seasoning, well-fermented kimchi (김치), and crunchy bean sprouts (콩나물).
The generous amount of bean sprouts adds a refreshing and clean taste, balancing the richness of the braised ribs.
The cooking process is relatively simple, making it easy for even beginner cooks to follow.
It's a comforting and substantial braised dish, perfect for the whole family to enjoy together.
It tastes even better with hot rice and also makes an excellent anju (술안주, Korean drinking snack).
🛒 Ingredient Tips
This recipe utilizes pre-cooked pork ribs, but if you are using raw pork ribs (deungppyeo, 등뼈), it's crucial to thoroughly drain the blood.
Soak them in cold water for 1-2 hours, changing the water a few times in between.
For bean sprouts (kongnamul, 콩나물), choosing fresh, organic products, like 'Gomgom Jeju Organic Bean Sprouts,' ensures peace of mind.
Select bean sprouts with plump stems and undamaged roots.
Using sour kimchi (shin kimchi, 신김치) will create a deeper, more savory broth.
If it's too sour, try adding a little more sugar or malt syrup (jo청, 조청) to adjust the tartness.
Choose chives (buchu, 부추) that are fresh, vibrant green, and not wilted.
🔄 Substitution Guide
Instead of pork ribs (deungppyeo, 등뼈), you can use pork short ribs (dwaeji galbi, 돼지갈비) or other cuts of pork.
Using pork short ribs will result in a more tender texture, and the cooking time will be similar to pork ribs, requiring thorough cooking.
If you don't have bean sprouts (콩나물) or prefer not to use them, mung bean sprouts (sukjunamul, 숙주나물) can be a good substitute to maintain a crunchy texture.
However, mung bean sprouts cook faster than regular bean sprouts, so adjust the cooking time accordingly.
If the kimchi (김치) is too sour or unavailable, you can use aged kimchi (muk-eunji, 묵은지) or white kimchi (baek kimchi, 백김치) instead of well-fermented napa cabbage kimchi for a different flavor.
When using aged kimchi, rinse it lightly in water to adjust the saltiness.
If malt syrup (jo청, 조청) is not available, you can substitute it with corn syrup (mullyeot, 물엿) or oligosaccharide (oligodang, 올리고당), adjusting the sweetness to your preference.
🥘 Ingredients
👨🍳 Cooking Points
The most important point of this recipe is to thoroughly braise the kimchi (김치) and seasoning with the pork ribs to infuse the flavors.
Simmer over medium heat until the kimchi is tender.
Adding an extra tablespoon of malt syrup (jo청, 조청) at this stage helps neutralize the sourness of the kimchi, adds glossiness, and balances the flavors.
Once the kimchi is thoroughly cooked, the key is to add the bean sprouts (콩나물) last and simmer them briefly until they are just wilted.
If bean sprouts are cooked for too long, they lose their crispy texture, so cook them for only about 3-5 minutes.
The dish is best enjoyed when the bean sprouts retain their crunch.
It's recommended to start with medium heat and then reduce to low heat during the simmering process to prevent burning.
👨🍳 Directions
Cut the bomdong (봄동) into bite-sized pieces.
Blanch the bomdong (봄동) in boiling water with 0.5 tbsp salt.
Drain the blanched bomdong (봄동) and squeeze out excess water.
In a bowl, combine the blanched bomdong (봄동) with 2 tbsp Yeondu (연두) and 1 tbsp soy sauce. Add sesame oil and sesame seeds, then mix thoroughly by hand.
Transfer to a side dish container and sprinkle with more sesame seeds to serve.
💡 Tips
Bomdong Namul (봄동나물) is sweet and tender, making it a favorite even among children.
This dish can be stored in the refrigerator for up to a week.
📦 Storage & Reuse
The finished Kongnamul Subuk Deungppyeo Jjim can be stored in an airtight container in the refrigerator for up to a week.
It can also be frozen; portioning it out and freezing it allows for storage up to about a month.
To thaw, either place it in the refrigerator or reheat it in the microwave.
When reheating, warm it slowly over low heat.
If you want to maintain the crunchy texture of the bean sprouts (콩나물), blanch some fresh bean sprouts and add them after reheating.
You can also enjoy a different delicacy by making fried rice with the leftover braised ribs, rice, sesame oil, and shredded gim (김).
Adding ramen noodles to the leftover broth is also delicious.
🥢 Who This Is For
This Kongnamul Subuk Deungppyeo Jjim is an excellent weekend dinner menu for the whole family.
It's especially recommended for those who enjoy spicy food or desire a hearty meal.
As requested by some, adding plenty of bean sprouts (콩나물) makes the dish even more abundant.
Good accompanying dishes include plain rice, refreshing bean sprout soup (kongnamulguk, 콩나물국) or seaweed soup (miyeokguk, 미역국), and fresh cucumber salad (oimuchim, 오이무침) or cubed radish kimchi (kkakdugi, 깍두기).
It also makes a great accompaniment to makgeolli (막걸리) or soju (소주).
🔥 Nutrition Info
This Kongnamul Subuk Deungppyeo Jjim is a dish rich in protein from pork ribs (deungppyeo, 등뼈) and vitamins and dietary fiber from bean sprouts (kongnamul, 콩나물).
Per serving, the estimated calories are around 400-500 kcal, with approximately 30-40g of protein, 20-30g of fat, and 20-30g of carbohydrates.
Pork ribs provide high-quality protein and calcium.
Bean sprouts are rich in asparagine, which helps with hangover relief, and are abundant in Vitamin C and dietary fiber, boosting immunity and promoting gut health.
Kimchi (김치) is rich in lactic acid bacteria, beneficial for gut health, while chives (buchu, 부추) are high in Vitamin A and iron, aiding in fatigue recovery and anemia prevention.
The sugars from malt syrup (jo청, 조청) serve as an energy source, but excessive consumption should be avoided.
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