• 1 Tbsp korean chili flakes ((gochugaru) or more to taste)
• 1 Tbsp korean fish sauce
• 1 Tbsp sugar
• 0.5 Tbsp minced garlic
• 1 tsp fine sea salt
Steps
Step 1Julienne the radish with your knife or using a mandolin slicer. Ideal size would be 6 cm to 7 cm (about 2.5 inch) long match stick style.
Step 2Put the radish into a mixing bowl then add the sauce. Mix them well with your hands. Garnish with the green onion.
Step 3Transfer the seasoned radish into a glass container and rest it for 30 mins in the fridge then serve. Or you can eat it straight away. Any unused portion can be refrigerated for 5 to 7 days.
