Ingredients:
1 medium Korean radish, peeled and cut into thin matchsticks
2 tbsp. gochugaru, adjust to taste
¼ cup green onion, finely diced
2 tsp. minced garlic
3 tbsp. sugar plus 2 teaspoons, or to taste
3 tbsp. roasted sesame seeds
1½ tbsp. rice vinegar
5 tsp. mirin
3½ tsp. gochujang
1½ tsp. fish sauce
½ tsp. kosher salt
**Optional: ½ tsp. grated ginger
Instructions:
Peel the radish and cut it into thin matchstick pieces. Place in a large mixing bowl.
Sprinkle the radish with kosher salt, toss well, and let it sit for 5 minutes. This helps draw out moisture and soften the texture slightly.
In a small bowl, combine gochugaru, gochujang, garlic, sugar, rice vinegar, mirin, fish sauce (or salted shrimp), and grated ginger if using. Stir until smooth.
Add the seasoning mixture to the salted radish along with chopped green onion. Toss thoroughly until all radish pieces are coated evenly.
Sprinkle with roasted sesame seeds and give it a final toss.
Let the salad sit for 5–10 minutes before serving to allow flavors to meld. Serve chilled or at room temperature.