Modu Recipe
Modu Recipe

Yoon Yi-ryeon's Yeolmu Geotjeori and Barley Rice

A hearty spring meal featuring crisp yeolmu geotjeori made without salting, nutty barley rice, and a rich gang-doenjang soup.

4 hr 30 minMeat & mainsDifficulty Easy

Ingredients needed 7 servings

Recipe

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.

Shop ingredients on Coupang(Ad)

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