''Yeolmu-kimchi'' * () or young summer radish kimchi is one of the many types of

Kimchi ''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including ''gochugaru'' (Korean chili powder), sprin ...

, a popular

banchan ''Banchan'' (, from Korean: ) or bansang are small side dishes served along with cooked rice in Korean cuisine. As the Korean language does not distinguish between singular and plural grammatically, the word is used for both one such dish or ...

(Korean: 반찬, Korean side dish). Although

yeolmu radish ''Yeolmu'' () or young summer radish is a type of leafy radish cultivated in Korea. Its taproots and greens are harvested when they are still soft and tender. Yeolmukimchi.jpg, ''Yeolmu-kimchi'' (Young summer radish kimchi) See also * Korea ...

(young summer radish) has small and thin taproots that do not have much use, its thick and abundant green leaves are constantly used throughout spring and summer to make ''yeolmu-kimchi''. ''Yeolmu-kimchi'' is popular in the summer and is often eaten with cold noodles.

Preparation

In preparation, all the withered and rugged leaves are removed from the

. The roots remain uncut and the ends are simply trimmed. With a knife, the thick roots are gently scraped and all the soil is removed from the young radish. Afterwards, it is sprinkled with salt water.

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are cut diagonally and the garlic and ginger are mashed. The red pepper is sliced into small bits. In the immersion process, the yeolmu is slightly washed and cut into pieces convenient for eating. Afterwards, the red pepper, the mashed garlic, the ginger, the green onions and shrimp sauce are mixed together with the young radish. At the end, a small amount of salt water is added to the mixture.

Health

Due to the softness and flavor of the leaves, they are the primary ingredients in many foods rather than the roots (the white radish). The leaves are alkaline foods rich in fiber,

vitamin A Vitamin A is a fat-soluble vitamin and an essential nutrient for humans. It is a group of organic compounds that includes retinol, retinal (also known as retinaldehyde), retinoic acid, and several provitamin A carotenoids (most notably bet ...

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, and low in calories. When picking out

yeolmu ''Yeolmu'' () or young summer radish is a type of leafy radish cultivated in Korea. Its taproots and greens are harvested when they are still soft and tender. Yeolmukimchi.jpg, ''Yeolmu-kimchi'' (Young summer radish kimchi) See also * Korea ...

, young, small and thin ones are recommended over the aged yeolmu, which tend to be thicker. It is recommended that Yeolmu is eaten as soon as possible due to the fact that it withers quickly. Any leftovers are stored in refrigeration.

Popularity

On January 30, 2013, Yeolmu Kimchi was voted as people's favourite type of Kimchi (excluding Napa Cabbage Kimchi, which is the most commonly eaten type of Kimchi) in an online poll. In the poll, which involved a total of 3532 bloggers, Yeolmu Kimchi received 875 (24.8%) votes.

Dongchimi ''Dongchimi'' is a variety of kimchi consisting of Korean radish, napa cabbage, scallions, jangajji, pickled green chili pepper, chilli, ginger, Pyrus pyrifolia, Korean pear and watery brine in Korean cuisine. As the name ''dong'' (hangul: 동; ...

came 2nd with 13.9% of the votes.

References

External links

Yeolmu Kimchi Recipe

{{portal bar, Food Kimchi