Ttukdak Hyung's Jeollado-style Yeolmu Mul-kimchi

Cooking tips 💡

• When mixing or rinsing the pickled yeolmu (young radish), if you knead it with strong force, the yeolmu's texture will be destroyed, causing a bitter, raw smell throughout the broth. Therefore, you must mix it gently and carefully, as if handling a baby, to ensure a clear and delicious broth.
• To firmly remove moisture from kimchi vegetables like cabbage or radish and maintain their unique crisp texture without becoming mushy, it is essential to use pure cheonilyeom (sea salt) instead of processed flower salt.
• Once the yeolmu mul-kimchi is complete, leave it at room temperature for at least half a day. When a sour and tangy fermented aroma begins to emerge, transfer it to the refrigerator and let it chill for two days to enjoy its heavenly refreshing taste. Mixing it with boiled somyeon noodles and commercial naengmyeon broth makes a wonderful yeolmu guksu.

Recommended for 🙋

• ⭐Those who want to instantly regain their lost appetite during the early and mid-summer heat with a tangy, refreshing, and crisp taste.
• ⭐Those who want to master kimchi smartly and easily by using cold rice, without the hassle of cooking complicated flour or sweet rice flour paste.
• ⭐Those who love various summer noodle and rice dishes, such as yeolmu kimchi mal-i guksu with floating ice shards, or yeolmu bibimbap topped with golden-brown daepae samgyeopsal (thinly sliced pork belly).