Rinse the Hwangtae under cold running water to remove any dust. Soak the Hwangtae in a bowl of cold water for 20-30 minutes until it softens. Gently squeeze out excess water from the rehydrated Hwangtae and cut it into 5-7 cm pieces.
2
Prepare the sauce by combining Gochujang, Gochugaru, Ganjang, minced Garlic, minced Ginger, Mirin, Sugar, Sesame oil, and Black pepper in a mixing bowl. Stir until all ingredients are well combined into a smooth paste.
3
Peel and slice the Daikon radish into 0.5 cm thick rounds. Slice the Onion into thick rings. Diagonally slice the Scallions into 3 cm pieces. Thinly slice the Cheongyang chili peppers and Red chili peppers.
