Bomdong facts for kids
Quick facts for kids Bomdong |
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| Species | Brassica rapa |
| Cultivar group | Pekinensis group |
| Cultivar | Bomdong |
| Korean name | |
| Hangul |
봄동
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| Revised Romanization | bomdong |
| McCune–Reischauer | pomdong |
| IPA | [pom.doŋ] |
Bomdong (Hangul: 봄동), also known as spring cabbage, is a unique and tasty type of cabbage. Unlike regular cabbages that form a tight, round head, bomdong leaves spread out flat, almost like a flower. These leaves are tough but sweet, making them a favorite ingredient in Korean cooking.
Bomdong is mostly used to make a fresh type of Kimchi and delicious salads. Most of the bomdong grown in Korea comes from the South Jeolla Province, especially around Haenam County and Jindo island.
Growing Bomdong
Bomdong is a special winter vegetable. Farmers usually pick it between January and March. As it grows, its leaves naturally spread out wide and flat on the ground, looking a bit like a green flower. This flat shape is what makes it different from other cabbages you might see.
How Bomdong is Used in Cooking
In Korea, bomdong is very popular. One of the most common ways to eat it is in a dish called geotjeori. This is a fresh type of kimchi, meaning it's not fermented for a long time like traditional kimchi. Instead, the bomdong leaves are mixed with a spicy sauce and eaten right away, offering a crisp and refreshing taste.
Bomdong is also great in salads or lightly stir-fried. Its sweet flavor and slightly chewy texture make it a wonderful addition to many meals.
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Bomdong-geotjeori (fresh bomdong kimchi)
