Radish Salad (Musaengchae), Marinated with Fish Sauce Instead of Salt for an Authentic Side Dish Shop Flavor

Steps

1. 1

   Quarter the radish into appropriate sizes and shred it with a grater using the thickest setting.

2. 2

   Add 1 cup of sand lance fish sauce and 1 cup of corn syrup to the shredded radish and marinate for 10 minutes.

3. 3

   While marinating, mix together the red pepper powder, fish sauce, minced garlic, minced ginger, corn syrup, and MSG to make the sauce.

4. 4

   After 10 minutes, discard all the marinating liquid.

5. 5

   Add all the sauce and mix evenly.

6. 6

   Add chopped green onions and sprinkle generously with toasted sesame seeds, then mix once more to finish.