Yoon Yi-ryeon's Yeolmu Geotjeori and Barley Rice

Cooking tips 💡

• Yeolmu is tender in spring and becomes tougher as summer approaches. Press the root-end stem; if it snaps easily, the yeolmu is tender.
• Even without salting, the yeolmu will wilt in the seasoning liquid after a day, so keep this in mind if not eating immediately.
• Since it is not salted, storing it for a long time may cause an off smell, so it is best to eat it as soon as possible.
• The gang-doenjang soup is meant for mixing with rice, so season it a bit saltier than usual.

Recommended for 🙋

• ⭐Those who want to quickly make a crunchy geotjeori using tender spring yeolmu.
• ⭐Those who want to complete a healthy and hearty meal with barley rice and gang-doenjang soup.
• ⭐Those who want to highlight the fresh, natural flavor of ingredients without salting.