Recipe courtesy of Judy Joo
Episode: BBQ
1 hr 10 min
10 min
4 to 6 servings


  • 6 ounces (175 grams) white radish, mooli or daikon, julienned into long strips
  • 1 1/2 tablespoons granulated sugar
  • 1 1/2 tablespoons Korean apple vinegar or rice wine vinegar
  • 1 1/2 teaspoons Korean chile flakes (gochugaru), or to taste
  • 1 teaspoon sea salt or kosher salt
  • 1 small clove garlic, grated


In a medium bowl, mix together the radishes, sugar, vinegar, chile flakes, salt and garlic and stir to coat the radishes well. Cover and chill for 1 hour before serving.


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