Yeolmu-kimchi () or young summer radish kimchi is one of the many types of kimchi, a popular banchan (Korean side dish). Although the yeolmu (young summer radish) has a small and thin taproot that does 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.
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Yeolmu-kimchi () or young summer radish kimchi is one of the many types of kimchi, a popular banchan (Korean side dish). Although the yeolmu (young summer radish) has a small and thin taproot that does 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 == Withered and rugged leaves are removed from the yeolmu. The roots are washed and remain uncut, but the ends are trimmed. It is then sprinkled with salt water. Cut scallions, bell pepper, and mashed garlic and ginger are added.
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