With a knife, the thick roots are gently scraped and all the soil is removed from the young radish.

[3] For the immersion process, the yeolmu is slightly washed and cut into pieces convenient for eating.

Afterward, the red pepper, the mashed garlic, the ginger, the green onions and shrimp sauce are mixed together with the young radish.

[3] Due to the softness and flavor of the leaves, they are the primary ingredients in many foods instead of its roots (the white radish).

It is recommended that yeolmu be eaten as soon as possible due to the fact that it withers quickly.