Peel and julienne 500 g Korean radish.
Thinly slice 30 g onion and mince 15 g garlic.
In a bowl, combine radish, onion, garlic, 30 g gochugaru, 20 g fish sauce, 20 g sugar, 25 g vinegar, and 10 g salt.
Sesli anlatım, porsiyon ayarı ve daha fazlası
