Saengchae Kimchi

Place the julienned Korean radish in a large bowl and sprinkle with Coarse sea salt. Toss well to coat evenly and let it sit for 20-30 minutes to draw out excess water.

After 20-30 minutes, the Korean radish should have softened and released water. Drain the liquid, then rinse the Korean radish thoroughly under cold running water to remove excess salt. Squeeze gently to remove as much water as possible.

In a separate mixing bowl, combine the Gochugaru, minced Garlic, minced Ginger, Fish sauce, Sugar, and Rice vinegar. Mix well to form a smooth seasoning paste.