Hobak Namul

Wash the Aehobak thoroughly. Trim both ends and slice the Aehobak into thin half-moon shapes, approximately 0.5 cm thick.

In a large bowl, toss the sliced Aehobak with 5g of Fine sea salt. Let it sit for 15 minutes to draw out excess moisture.

While the Aehobak is resting, finely mince the Garlic and chop the Green onion into small rounds.