11. Cook the Short-grain rice according to package directions. Once cooked, transfer the Short-grain rice to a large bowl and season with 5 grams of Sesame oil and 2 grams of Fine sea salt. Mix gently and set aside to cool.
22. Prepare the Korean radish: Wash and peel the Korean radish, then cut it into 2 cm cubes. In a bowl, toss the Korean radish with 5 grams of Fine sea salt and let it sit for 20 minutes to draw out excess moisture. Squeeze out the water from the Korean radish and pat dry.
33. Make the spicy radish salad: Finely chop 30 grams of Green onion. In a mixing bowl, combine the drained Korean radish, 20 grams of Gochugaru, 15 grams of Minced garlic, the chopped Green onion, 5 grams of Sesame oil, 5 grams of Toasted sesame seeds, 10 grams of Granulated sugar, 3 grams of Fine sea salt, and 10 grams of Fish sauce. Mix well until the Korean radish is evenly coated. Set aside.
