Bomdong Strawberry Doenjang Salad
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Bomdong, a flat, open-leaf cabbage harvested from winter into early spring, has sweet, crunchy leaves that pair surprisingly well with strawberries.
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The link is a doenjang dressing: Korean soybean paste loosened with olive oil, lemon juice, and honey, salty and nutty without being heavy. Because doenjang varies a lot in saltiness from brand to brand, the dressing goes on in portions, tasted as you go. The leaves are torn by hand rather than cut to keep their natural shape, then dried well, since leftover water thins the dressing. Strawberries sit on top of the greens instead of in the dressing, which would make them weep juice, and walnuts and sesame add a toasty note that bridges the fruit and the paste.
Ingredients
Instructions
- 1
Tear 180 g bomdong into bite-size pieces by hand, then soak it in cold water for 5 minutes.
Drain it well and press gently with paper towels so excess water cannot thin the dressing.
- 2
Remove the tops from 120 g strawberries and halve them lengthwise, keeping the cut sides clean.
Slice 80 g cucumber about 0.3 cm thick so it adds moisture without making the salad heavy.
- 3
Slice 40 g red onion thinly and soak it in cold water for 5 minutes to soften its bite.
Drain it thoroughly afterward, because trapped water will weaken the doenjang and lemon dressing.
- 4
Put 1 tbsp doenjang in a bowl and whisk in 2 tbsp olive oil little by little so it loosens smoothly.
Add 1.5 tbsp lemon juice and 1 tsp honey, then mix until no lumps remain.
- 5
Just before serving, place the bomdong, cucumber, and red onion in a large bowl.
Add only two-thirds of the dressing and lift from the bottom gently so the leaves are coated but not crushed.
- 6
Transfer the dressed greens to a plate, then arrange the strawberries and 25 g walnuts on top so they stay firm.
Drizzle the remaining dressing to taste and finish with 1 tsp sesame seeds.
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