Radish Kimchee Salad

(무우생채, moowoo sangchae)

1 1/2 lb Korean radish or Daikon radish

2 tsp salt

1 Tbsp Anchovy sauce or 1 1/2 tsp fish sauce

2 Tbsp Korean chili flakes

1/2 tsp sugar (optional)

2 tsp garlic chopped

2 tsp sesame seeds

1 green onion chopped

Peel the radish and thinly slice them. Julienne the slices into 1/8"sticks. Place the radish into a bowl, toss with salt and let it sit for 10 minutes. You will see some water extracted from the radish. Rinse them with water and drain.

Place the radish in a bowl again and add the rest of the ingredients. Toss well until they are well incorporated. Serve as side dish. They can be kept in the fridge for 1 week.