[Taste of Hansik] Enjoy a last taste of summer with yeolmu bibimbap

Say goodbye to the summer season with yeolmu (young radish) kimchi, which shows its full flavor in the hot and humid months in Korea. To make a hearty meal, use yeolmu to make bibimbap, one of the most well-known Korean dishes.

Say goodbye to the summer season with yeolmu (young radish) kimchi, which shows its full flavor in the hot and humid months in Korea. To make a hearty meal, use yeolmu to make bibimbap, one of the most well-known Korean dishes.

This particular kimchi is often made with only the leafy parts of the radish and, despite being technically a seasonal side dish, is now available to buy at supermarkets year-round. The texture of the kimchi, which is crunchy, gives more crispiness to the dish so that diners feel more refreshed as they eat.

Chef Park Jun-seoung of Logi in Seoul offers a simple recipe to make bibimbap with yeolmu so that you can enjoy that last glimpse of summer at home.

Ingredients: 100 grams of yeolmu kimchi, one spoonful of yeolmu kimchi broth (the liquid that comes in the packet of yeolmu kimchi), 50 grams of gochujang, 15 grams of sesame oil, one egg, one pack of microwavable rice and cooking oil.

Direction:

Heat up the microwavable rice and put the steamed rice in a bowl.

Add gochujang, sesame oil and one spoonful of yeolmu kimchi broth. The broth will help you mix everything together easily. Mix everything well until the rice turns red.

Fry the egg on a pan coated with cooking oil.

Put the mixed rice onto a plate and add yeolmu kimchi around the edge.

Place a fried egg on top and serve. Mix well and eat.

BY LEE SUN-MIN [lee.sunmin@joongang.co.kr]