Mumallaengi muchim

Method

1. 1 Rinse the dried radishes quickly and soak them for 20 minutes, just enough to soften them while still retaining their firm texture.
2. 2 Drain thoroughly; soaking for too long will cause it to lose its characteristic crispness.
3. 3 Mix the Korean chili powder with the fish sauce beforehand so the chili powder swells and absorbs the color.
4. 4 Add minced garlic, sugar, and radish, and mix thoroughly by hand for 3 minutes.
5. 5 Drizzle with sesame oil, sprinkle with roasted sesame seeds and chopped scallions, and refrigerate for half a day to allow the flavors to infuse.