Peel and julienne 1000 g korean radish, then toss with 20 g salt.
Let the radish sit for 30 minutes, then rinse and drain thoroughly.
In a bowl, combine 50 g onion, 20 g garlic, 5 g ginger, 30 g gochugaru, 25 g fish sauce, 15 g sugar, and 15 g rice vinegar.
Sesli anlatım, porsiyon ayarı ve daha fazlası
