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Yeolmu mul kimchi is usually eaten in summer in Korea. Making bibimbap with barley rice, doenjang jjigae, yeolmu kimchi, hot pepper paste and sesame oil is one of the most popular and delicious dinners for hot summer. My mouth is watering while writing this explanation!
Prepare the young summer radish (yeolmu):
Make yeolmu kimchi:
Add water (mul) to make yeolmu mulkimchi:
You can eat it right away, but if you prefer it fermented keep the jar at room temperature for a couple of days. Normally, it should be stored in the refrigerator.
Originally posted on May 17, 2008 at 8:34 am by Maangchi .
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