Bomdong Muchim (Spicy Seasoned Spring Cabbage Salad)
This is Bomdong Muchim, made by tossing sweet bomdong (spring cabbage) with a spicy seasoning.
📝 Editor's Notes
Today, we introduce Ssukbujaengi Namul (Korean Aster Salad), a spring delicacy with an exquisite soft yet crisp texture.
The distinct fragrant aroma of Korean aster stimulates the appetite, and the savory flavor of perilla oil makes it an irresistibly attractive side dish.
The cooking process is very simple, making it easy for even beginner cooks to try.
Its mild bitterness means children can enjoy it without hesitation, and it's perfect for a healthy meal filled with the vitality of spring.
It's also delicious mixed with warm rice.
🛒 Ingredient Tips
For Ssukbujaengi (쑥부쟁이), it's important to choose young leaves that appear in early spring.
Select those with tender, not overly tough, stems to ensure a pleasant, non-chewy texture when seasoned.
Look for fresh leaves with a vibrant green color that are not withered.
You can easily find it in traditional markets, but some people occasionally confuse it with mugwort (쑥).
Ssukbujaengi (쑥부쟁이) is characterized by wider leaves with serrated edges compared to mugwort (쑥), so observe carefully.
Using freshly ground sesame salt will enhance its nuttiness and flavor.
For a deeper taste, we recommend using domestic cold-pressed perilla oil (들기름).
🔄 Substitution Guide
You can also use other spring greens instead of Ssukbujaengi (쑥부쟁이).
For example, it's delicious to substitute with Chwinamul (취나물), Chamnamul (참나물), or spinach (시금치) and season them with the same dressing.
Chwinamul (취나물) has a stronger fragrance and a more bitter taste than Ssukbujaengi (쑥부쟁이), while Chamnamul (참나물) offers a softer and more fragrant flavor.
Spinach (시금치) is sweeter and has a softer texture, making it popular with children.
The blanching time may vary slightly for each type of namul, so adjust the time according to the vegetable.
If you don't have perilla oil (들기름), you can substitute with sesame oil (참기름) for a nutty flavor, but the combination of Ssukbujaengi (쑥부쟁이) and perilla oil (들기름) is so good that we recommend using perilla oil if possible.
Gochugaru (고춧가루) can be omitted, or left out if you're making it for young children.
🥘 Ingredients
👨🍳 Cooking Points
The key to Ssukbujaengi Namul Muchim (Korean Aster Salad) lies in the blanching process and water removal.
First, when blanching Ssukbujaengi (쑥부쟁이), add a pinch of salt to boiling water and blanch for only about 1 minute over high heat.
Be sure to stick to the time, as blanching for too long will make it mushy and lose its aroma.
As soon as the Ssukbujaengi (쑥부쟁이) turns a vibrant green color after being submerged in water, remove it immediately.
Second, it's crucial to quickly rinse the blanched Ssukbujaengi (쑥부쟁이) twice in cold water to remove residual heat, and then squeeze out the water thoroughly.
If any water remains, the namul will be soggy and the seasoning won't absorb well, so squeeze firmly.
Third, when adding the seasoning and mixing, do not knead the Ssukbujaengi (쑥부쟁이) too harshly.
Gently toss and mix so that the namul doesn't clump together and the seasoning is evenly distributed.
Remembering these three points will help you make delicious Ssukbujaengi Namul (Korean Aster Salad) without failure.
👨🍳 Directions
Separate the 2 bunches of bomdong (spring cabbage) into individual leaves, wash them thoroughly, and drain the water.
While the bomdong is draining, combine 1.5 cups of gochugaru (고춧가루), 1/3 cup of fish sauce (멸치액젓), 1/3 cup of salted shrimp paste (새우젓), 2/3 cup of minced garlic, 1/2 tbsp of sugar, 2 pinches of MSG (미원), 2 pinches of artificial sweetener (뉴슈가), and 1/3 cup of water in a bowl. Mix well to make the seasoning.
Add the drained bomdong to the seasoning and mix thoroughly so that the seasoning is evenly coated. (If there's leftover seasoning, it's good to use it to toss with a small cucumber or mini napa cabbage in a 'geotjeori' (fresh kimchi) style.)
💡 Tips
If you have leftover seasoning, it's great to simply toss it with cucumber or mini napa cabbage for a quick geotjeori-style salad.
Bomdong itself has a naturally sweet flavor, so it's best to keep the seasoning less sweet.
📦 Storage & Reuse
The finished Ssukbujaengi Namul (Korean Aster Salad) can be stored in an airtight container in the refrigerator for 2-3 days while maintaining its freshness.
It's best to consume it as soon as possible to fully enjoy the aroma and texture of the namul.
Freezing is not recommended as it can cause the namul to become mushy.
Leftover namul can be used to make bibimbap (비빔밥) with sesame oil (참기름) and gochujang (고추장), or as an ingredient for kimbap (김밥), both of which are delicious.
If you wish to warm it up, microwave it for about 30 seconds or lightly stir-fry it in a pan over low heat.
However, enjoying it cold allows you to better appreciate the unique aroma of Ssukbujaengi (쑥부쟁이).
🥢 Who This Is For
This Ssukbujaengi Namul (Korean Aster Salad) is an excellent choice when you've lost your appetite in spring, or when you want a healthy and light meal.
It's great served with warm white rice or used as an ingredient for bibimbap (비빔밥).
When served with meat dishes, its refreshing taste helps cut through richness.
It's especially recommended for those interested in bronchial health or needing seasonal health management.
Pairing it with doenjang-jjigae (된장찌개) or cheonggukjang-jjigae (청국장찌개) will complete a richer Korean dining experience.
🔥 Nutrition Info
One serving (approximately 1 person) of this Ssukbujaengi Namul Muchim (Korean Aster Salad) is estimated to be around 70-90 kcal.
Fat, primarily from perilla oil (들기름), accounts for about 7-9g, with minimal carbohydrates and protein from the Ssukbujaengi (쑥부쟁이) itself.
Ssukbujaengi (쑥부쟁이) is rich in vitamins A and C, which help boost immunity, and also contains minerals like calcium and potassium.
It is particularly known to be good for relieving coughs and phlegm, so much so that it is called a natural expectorant.
It is also rich in fiber, offering numerous benefits for gut health.
Overall, it's a low-calorie, nutrient-rich side dish that will be a great addition to a healthy diet.
However, since namul muchim contains seasonings and perilla oil (들기름), it's advisable to consume it in moderation rather than excessively.
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