yeolmu

Yeolmu (열무) refers to the young greens of the radish plant, specifically the tender leaves and thin stems harvested early in the season. The name 열무 literally translates to “young radish greens,” with mu meaning radish. Yeolmu greens are typically light to bright green, sometimes with purple-tinged stems, and are valued for their fresh, crisp texture and mild peppery flavor.

Harvest and seasonality: Yeolmu is a spring crops preferred in Korean cooking. It is commonly sold in markets from late spring to early summer, coinciding with the early harvest of radishes. The greens are typically kept fresh as a seasonal ingredient for kimchi and other dishes.

Culinary uses: Yeolmu is a staple in Korean cuisine, most famously in yeolmu kimchi (young radish greens kimchi). It is also used in yeolmu-muchim, a lightly seasoned greens dish with garlic, gochugaru (red pepper powder), sesame oil, sesame seeds, and soy sauce or salt. The greens can be blanched briefly to soften and preserve color, then seasoned, or used raw in salads and as a garnish.

Nutritional profile: Yeolmu greens are low in calories and high in dietary fiber, vitamins A and C, calcium, and iron. As part of a radish family, they also contain various phytochemicals typical of cruciferous vegetables.

Storage and selection: When selecting yeolmu, look for bright green, crisp leaves and firm stems. Avoid wilting or yellowing. Store in the refrigerator, preferably wrapped in a damp cloth or in a perforated bag, and use within a few days for best freshness.