Refreshing Yeolmu Bibimbap (Bibimbap with Young Radish Kimchi)
A one-bowl summer dish made with fresh young summer radish tossed in a sweet and sour dressing and served alongside doenjang jjigae.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This one-bowl dish features fresh young summer radish cut and tossed lightly in a sweet and sour seasoning. Characterized by its crunchy texture and subtle kick, it pairs wonderfully with doenjang jjigae or cheonggukjang as a special treat on hot summer days.
- Servings
- 3–4 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Young summer radish (yeolmu)300 g
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Minced garlic1 tbsp
- Gin (or brewed soy sauce (yangjo-ganjang))1 tbsp (soy sauce)
- Sand lance (or dried anchovies)1 tbsp (fish sauce)
- Vinegar1–2 tbsp
- Green plum syrup (maesil-cheong)1 tbsp
- Sugar1/2 tbsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds1 tbsp
- I cut off the sharply pungent roots and washed the greens.
- If you do not like the aroma of fish sauce, you can use soup soy sauce or tuna extract sauce instead, and you can adjust the vinegar to your taste.
Steps
Prepare the ingredients
It comes out to about a large handful of young summer radish (yeolmu).
I cut off the sharply pungent roots and washed the greens.
Cut the ingredients
Cut them into 2 to 3 cm lengths so they are easy to mix with rice.
Toss with seasonings
Place the young summer radish in a bowl and add 2 tbsp gochugaru (Korean chili flakes), 1 tbsp minced garlic, 1 tbsp regular soy sauce (jin-ganjang), 1 tbsp fish sauce, 1 to 2 tbsp vinegar, 1 tbsp green plum syrup (maesil-cheong), and 1/2 tbsp sugar.
If you do not like the aroma of fish sauce, you can use soup soy sauce or tuna extract sauce instead, and you can adjust the vinegar to your taste.
Toss gently so the seasoning absorbs evenly, then add salt if it tastes bland.
Finish by adding 1 tbsp toasted sesame oil and 1 tbsp toasted sesame seeds.
Complete the dish
It is also delicious enjoyed just like this as a side dish after tossing.
Place the seasoned young summer radish on top of rice...
Boil some bubbling cheonggukjang or doenjang, skip the gochujang, and scoop in plenty of solid ingredients to mix.
It is also great served with a fried egg.
Instead of an egg, I added more tofu than usual to make up for the protein.
The refreshing, slightly bitter juices bursting from the crunchy young summer radish stems really help stimulate your appetite.
Have a delicious lunch and enjoy the rest of your holiday.
Ppunwife's tips
- Toss gently so the seasoning absorbs evenly, then add salt if it tastes bland.
FAQ
Can I use other seasonings instead of sand lance fish sauce?
You can use anchovy fish sauce, or if you find the distinct aroma too strong, substitute soup soy sauce or tuna extract sauce.
Is there anything to keep in mind when prepping the young summer radish?
Simply cut off the root portions, which have a strong sharp taste, and wash thoroughly.
Do you have any tips to enjoy the bibimbap even more?
It is great to mix in plenty of solid ingredients from cheonggukjang or doenjang jjigae, or add a fried egg to your liking.
