Every summer, they collect pepper leaves even after picking and eating peppers in the garden. If you boil it slightly and dry it, you can't feel so happy even if you don't cook anything right away. Then, in autumn, it is the autumn radish season that does not change with ginseng, so I buy radish in a box for fun and dry a lot of dried radish for fun for a few days. It's just the fun of making it, so I roll it from corner to corner in the house, but I always put it as a set with chili leaves, and it's because of the general will to share these two children, but I feel good as if I'm seeing a bride and groom who go well together. I've been keeping this set that I dried last fall, but while surfing the sea on YouTube, I accidentally see the seasoned dried radish of Sumisaem, who is a spring, even for me, who has weak Korean food. The flaw is that it is difficult to determine the exact amount of seasoning, but it is true that Korean food has become a little used to Sumi's side dishes. The red pepper leaves I grew, made of dried radish by me, or seasoned dried radish that is measured to my taste, are delicious. I knew that I was lacking in body, but there was a side effect that my fingers and wrists hurt for about two days after squeezing dried radish and chili leaves.