Summer Radish Salad with Cucumber - Cool and Crunchy

Steps

1. 1

   Julienne the radish and cucumber, and slice the green onion into rounds

2. 2

   Make salt water with 1L water and 1 tbsp salt, add the julienned radish and pickle for 20 minutes

3. 3

   Squeeze out the water from the pickled radish and drain well in a sieve

4. 4

   In a bowl, add radish and cucumber, then add 3 tbsp red pepper powder first to coat with color and absorb moisture

5. 5

   Add 4 tbsp sand lance fish sauce, 2 tbsp vinegar, 2 tbsp plum extract, 1 tbsp sugar, 1 tbsp minced garlic, green onion, and 2 tbsp red pepper powder, and toss lightly

6. 6

   Also delicious as bibimbap with freshly cooked rice, gochujang, and sesame oil