It looks like this. It's like a young ginseng root. The scent also smells like ginseng and chives. It's all cleaned and sold. It's about 15cm long.

The plump roots don't get tough even if you just eat them, but I tore them in half.

The length was also long, so I cut it into 4,5 cm long while trimming it.

Spray the three vegetables washed with water and drain the water on a sieve.

It's boring to just season the roots of the ssamchae, so cut chives similar in shape and taste into 4,5cm long pieces and prepare them. Since the root of the is the main character, add a little bit of chives for the color

Add half a tablespoon of sugar, half a tablespoon of vinegar, one tablespoon of sesame seeds, one tablespoon of red pepper powder, and half a tablespoon of red pepper paste and mix them. Samchae root is similar to chives, so I didn't add garlic. When you season it, you have to make the sauce in advance and mix it evenly to season it well.

Put the drained root of the three vegetables into the sauce and mix them evenly. The chives are tender, so if you mix them together, they quickly wither and die, so season the strong roots of the three vegetables first.

When the root of the samchae is well seasoned, add the chopped chives and mix them gently

Vinegar and sesame oil are not added together because it's the opposite, but if you're going to add sesame oil, add a little bit at the end and mix it right away.