yeolmumuchim

Yeolmu-muchim is a Korean banchan (side dish) made from yeolmu, the young leaves and tender shoots of the radish plant, dressed in a light seasoned sauce. It is commonly prepared in spring and early summer when yeolmu is in season and is valued for its crisp texture and bright, refreshing flavor.

The greens are trimmed, washed, and briefly blanched in salted water to soften while preserving color. After blanching, they are cooled, drained, and cut into bite-sized pieces. A dressing is typically made from minced garlic, salt, sugar, rice vinegar, sesame oil, and sesame seeds. Gochugaru (Korean red pepper flakes) is often added for color and mild heat, though a milder version without chili is also common. Some recipes include thinly sliced cucumber or onion and a splash of soy sauce for additional depth.

The greens are mixed with the dressing and allowed to marinate briefly to meld flavors. The dish is usually served as a banchan alongside steamed rice and other side dishes, and may be eaten chilled or at room temperature.

Variations exist by household and region. Some cooks use a soy-based marinade or add chili paste, while others emphasize a crisper texture by shortening blanching time. Nutritionally, yeolmu-muchim is low in calories and provides fiber, vitamins, and minerals inherent to young radish greens.