[3] Yeolmu is derived from 'yeorin mu' (여린 무), meaning young radish.

Its leaves are alkaline in nature, low in calories, while being rich in fiber, Vitamin A and C. Young, small and thin yeolmu are recommended over aged ones, which are thicker.

The leaves can be eaten raw or added to different dishes, such as yeolmu-kimchi, yeolmu-nangmyeon, and bibimbap.

In Gangwon-do, the Japanese variety Gungjungmu (궁중무) is mainly cultivated, while the cultivars in Gyeongsang-do are tougher and have deeply dented leaf edges, and for Jeolla-do they are flat and soft.

Since the 1960s, yeolmu began to be mass produced in the fertile Ilsan area of Goyang city, and it became a representative product from the region.