Prepare the radish.
Peel the radish,

Cut radish leaves with one or two fingers.

Put the radish in the bowl.

Cut the bite into the size of a finger
Please cut it in the order of the pictures.

I put the tupperware that I got as a gift in a large container with a lid.

Tupperware doesn't burn and it's more fresh when you put vegetables or vegetables in it :)
You can just put it in a side dish container with a lid.
Of course, you can use a bowl without a lid. :)

Sprinkle with coarse or roasted salt.

Add a little cinada sugar if you're about to eat.

I closed the lid and shook it every 5 to 10 minutes.
Otherwise, I would've rummaged around a lot...
A big container with a lid is good
(The reason I used a side dish container with a lid is to make it easy to mix. If you do it in a bowl, mix it with your hands or a spoon.)

If the radish and radish are pickled
(You can pickle more if you like.)

Wash in cold water and drain.

While the water dries out, prepare the sauce by putting pepper powder, sugar, minced garlic, salted shrimp, and sand lance extract in a bowl.

Add sand lance extract and mix until sugar melts.
If you like sweet taste, you can add an extra spoon of oligosaccharide, plum vein, or cheong.

After washing it with salt, add the drained radish and radish

Mix evenly until seasoning is cut.

After you make the sauce cut, taste it
It's done when it's seasoned a little bit bland.

Put it in, sprinkle sesame seeds, and mix it one more time.
You can add sesame seeds and season it...
I don't want to waste the sesame left in the bowl, so I put it in a side dish container and mix it with sesame seeds :)