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 | |
|---|---|
 | |
| Species | Brassica rapa |
| Cultivar group | Pekinensis group |
| Cultivar | Bomdong |
| Korean name | |
| Hangul | 봄동 |
|---|---|
| Revised Romanization | bomdong |
| McCune–Reischauer | pomdong |
| IPA | [pom.doŋ] |
Growth
editBomdong is picked between January and March.[3] During growth, they spread out like a flower.[4]
Culinary use
editIn Korea, bomdong is made into geotjeori (fresh kimchi).
References
edit- ^ "봄동". Standard Korean Dictionary. National Institute of Korean Language. Archived from the original on 16 January 2017. Retrieved 14 January 2017.
- ^ 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.
- ^ a b "Bomdong: early spring cabbage · bburi kitchen". bburi kitchen. 2015-02-12. Retrieved 2022-08-10.
- ^ JinJoo (2022-02-06). "9 Korean Vegetables to Grow in Your Garden This Spring". Kimchimari. Retrieved 2022-08-10.
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