Ingredients

The following ingredients have 7 Servings
  • 650g daikon radish
  • 1 1/2 tablespoon Korean red pepper flakes (gochugaru)
  • 1 1/2 tablespoon fish sauce
  • 1 tablespoon sugar
  • 1 garlic clove, minced
  • 1 teaspoon sesame oil
  • ½  teaspoon salt
  • 2 scallions, finely chopped

Instruction

  • Peel the daikon and julienne, or shred using a mandolin slicer, into 2-inch long sticks. The thickness of the sticks isn’t that important, cut it the way you like it (I personally like thin sticks).
  • Hold the daikon sticks in your hands and gently squeeze out excess water. Just do it once – we are not trying to get rid of all the water but just the excess. Transfer to a bowl.
  • In a separate bowl, mix the pepper flakes, fish sauce, garlic, sesame oil, and salt, and pour the sauce over the daikon.
  • Cover the hand you will be using for mixing with a plastic glove, or cover it with a plastic bag. Mix the daikon and sauce well and add the scallions. Cover the bowl with a lid or plastic wrap. If you are using a plastic mixing bowl, transfer the mixture to a glass bowl to prevent staining. 
  • Refrigerate for 30 minutes before serving.