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Bomdong

Summary

Bomdong (Korean: 봄동), also known as spring cabbage, is a hardy cabbage with tough, sweet leaves.[1][2] The leaves of bomdong, unlike those of regular napa cabbages, fall to the sides, giving the plant a flat shape. This cabbage is primarily used in the making of kimchi and salads. 70% of the bomdong grown in Korea comes from South Jeolla province, near Haenam and Jindo.[3]

Bomdong
SpeciesBrassica rapa
Cultivar groupPekinensis group
CultivarBomdong
Korean name
Hangul
봄동
Revised Romanizationbomdong
McCune–Reischauerpomdong
IPA[pom.doŋ]

Growth edit

Bomdong is picked between January and March.[3] During growth, they spread out like a flower.[4]

Culinary use edit

In Korea, bomdong is made into geotjeori (fresh kimchi).

  •  
    Bomdong-jeon (pan-fried bomdong) and Mujeon (pan-fried radish)

References edit

  1. ^ "봄동". Standard Korean Dictionary. National Institute of Korean Language. Archived from the original on 16 January 2017. Retrieved 14 January 2017.
  2. ^ Ye, Jong-suk (30 May 2014). "Bom Namul, Fragrant Vegetables for Early Spring Table". Koreana. Vol. 28. Korea Foundation. p. 78. Retrieved 14 January 2017.
  3. ^ a b "Bomdong: early spring cabbage · bburi kitchen". bburi kitchen. 2015-02-12. Retrieved 2022-08-10.
  4. ^ JinJoo (2022-02-06). "9 Korean Vegetables to Grow in Your Garden This Spring". Kimchimari. Retrieved 2022-08-10.