Mu-saengchae Muchim

Wash and peel the Korean radish. Cut the Korean radish into thin matchsticks, approximately 5 cm long.

Place the cut Korean radish in a large bowl, sprinkle with coarse sea salt, and toss thoroughly. Let it sit for 20-30 minutes to draw out excess water.

After 20-30 minutes, gently squeeze the Korean radish with your hands to remove as much water as possible. Discard the liquid.