Raw Radish Salad

Ingredients

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

1. Julienne radish to 3mm thickness and chop green onion finely.
2. Add gochugaru Korean chili flakes to the radish first and gently mix to coat the color.
3. Add fish sauce, vinegar, sugar, garlic and mix evenly.
4. Add green onion and sesame seeds to finish, and let the flavor develop for 10 minutes.

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