Instructions: Cut white Korean radish into matchstick strips. To make strips, first cut the whole radish into chunks about 2 inches thick, halve them lengthwise, slice each half lengthwise into 1/8-inch thick sheets and slice them lengthwise again to the same thickness.

Sprinkle with salt and let stand for about 15 minutes. Squeeze lightly. Add red pepper powder and mix well to tint radish evenly.

In a bowl, mix vinegar, sugar and ginger juice thoroughly. Pour the mixture over the radish strips. Add chopped green onions and sesame salt and mix.

This recipe yields 4 servings.

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