Bomdong Strawberry Doenjang Salad
Bomdong strawberry doenjang salad pairs the crisp, mild leaves of early-spring bomdong cabbage with ripe strawberries and a dressing built on fermented soybean paste. Doenjang dissolved into olive oil and vinegar creates a savory base that gives the otherwise neutral greens a deep, umami-driven character, while the strawberries' natural acidity neutralizes the paste's saltiness. Walnuts bring a crunchy, toasted contrast between the soft fruit and tender leaves, and sliced cucumber adds a cooling moisture. The salad should be dressed just before serving - tossing too early draws juice from the strawberries and dilutes the bowl.
Adjust Servings
Instructions
- 1
Tear bomdong into bite-size pieces, rinse in cold water, and dry thoroughly.
- 2
Halve the strawberries, thinly slice the cucumber, and soak red onion in cold water for 5 minutes.
- 3
Whisk doenjang, olive oil, lemon juice, and honey until smooth for the dressing.
- 4
Toss bomdong, cucumber, and red onion with two-thirds of the dressing in a large bowl.
- 5
Plate the salad, top with strawberries and walnuts, then finish with remaining dressing and sesame seeds.
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