Dried Radish Salad - Seasoned with Kelp Water Instead of Gochujang for a Restaurant-Quality Taste

Steps

1. 1

   Soak 1 piece of dried kelp in 200ml of lukewarm water.

2. 2

   Submerge the dried radish strips in water and scrub them clean, rinsing 3-4 times.

3. 3

   Soak the washed dried radish in water. 15 minutes for a chewy texture, 20 minutes for slightly soft, 30 minutes for fully soft. Be sure to squeeze out the moisture after soaking.

4. 4

   Place the drained dried radish strips in a pan and dry-roast to remove remaining moisture.

5. 5

   Cut the green onions and perilla leaves into 8 long strips.

6. 6

   In a bowl, combine 2T kelp water, 6T red pepper powder, 3T anchovy fish sauce, 1T sugar, 2T oligosaccharide syrup, 2T plum extract, 2T brewed soy sauce, 2T minced garlic, 1T ginger powder. Let sit for 5 minutes to hydrate the red pepper powder.

7. 7

   Add the dry-roasted dried radish, sliced green onions, and perilla leaves to the seasoning and toss well.