Musaengchae

Method

1. 1 Peel the radish and slice it into thin, even strips using a knife or grater.
2. 2 Toss the radishes with salt and sugar, let them sit for 10 minutes to soften, then squeeze out the excess water.
3. 3 Sprinkle Korean chili powder over the radish strips beforehand to give them a reddish-orange color.
4. 4 Add rice vinegar, minced garlic, and chopped scallions, and mix gently until well combined.
5. 5 Sprinkle with roasted sesame seeds and eat immediately, or refrigerate for 30 minutes for a crispy and refreshing texture.