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Wash and peel the Korean radish. Slice them into thin matchsticks, about 1/4 inch thick.
Transfer the radish into a small mixing bowl. Add 1 teaspoon salt and 1 teaspoon sugar. Toss to combine well. Set aside for 15 minutes.
After 15 minutes, you should see a pool of liquid at the bottom of the mixing bowl. Drain the radish then squeeze out the excess liquid. Be sure to work in batches so you get as much liquid out as possible.
Transfer the radish into a clean mixing bowl. Toss in the garlic and scallions. Then add the fish sauce, gochugaru, 1 teaspoon sugar, 1/4 teaspoon salt, and toasted sesame seeds.
Toss until well combined and thoroughly mixed.
Serve and enjoy!