Ingredients

1. 1 pound mu (Korean radish)

2. 1 teaspoon salt
3. 2 scallions, finely chopped
4. 2 - 3 tablespoons Korean red chili pepper flakes, gochugaru (adjust to taste)
5. 2 teaspoons minced garlic
6. 1 teaspoon fish sauce, myulchi jeot
7. 1 teaspoon salted shrimp, saewu jeot (just use more fish sauce if unavailable)
8. 1 teaspoon sesame seeds
9. 1/2 teaspoon sugar (adjust to taste)
Instructions
1. Clean the radish by scrubbing with a brush and/or scratching off the stubborn impurities with a
small knife. Peel the skin only if necessary. Cut into match sticks (about 1/8 to 1/4-inch thick).

2. Sprinkle the salt over the radish and toss well to coat evenly. Let sit for 15 to 20 minutes until
the radish sticks have softened and released some liquid. Drain (or gently squeeze out) excess
liquid. Do not rinse.
3. Add all the remaining ingredients. Mix well by hand. Taste and add more salted shrimp or fish
sauce if necessary.