Peel the daikon with a peeler and slice it thinly using a mandoline or knife.
Place the sliced daikon in a bowl, add 1 tablespoon of salt and 1 teaspoon of Neosugar, mix well, and let sit for 20 minutes. After 10 minutes, flip the mixture once.
After soaking, drain the daikon through a colander to remove excess water. Do not rinse the daikon after salting.
While draining, wash the green onions thoroughly and cut them into 4–5 cm lengths.
Transfer the drained daikon to a mixing bowl and add 2 tablespoons of red pepper powder, mixing gently to evenly coat the daikon with color.
Once evenly colored, add the remaining 2 tablespoons of red pepper powder, 3 tablespoons of mackerel soy sauce, 2 tablespoons of plum syrup, 1 tablespoon of minced garlic, 1/3 teaspoon of minced ginger, and 1/2 teaspoon of MSG. Mix thoroughly.
When all seasonings are well combined, gently fold in the chopped green onions and toasted sesame seeds, being careful not to bruise the greens and preserve their fresh aroma.
Slice daikon thinly, then soak with salt and Neosugar for 20 minutes. Drain and remove excess moisture using a colander.
First toss the daikon with red pepper powder to evenly distribute color, then add mackerel soy sauce, plum syrup, minced garlic, ginger, and MSG, mixing well.
Add chopped green onions and toasted sesame seeds, gently folding until just combined without crushing the greens.
Cooking tips 💡
Using Neosugar results in less moisture release and a cleaner sweetness compared to regular sugar, preventing stickiness.
Avoid vigorous stirring after adding green onions, as this can bring out a strong raw smell; gentle folding preserves freshness.
Tossing the daikon with red pepper powder first ensures even color distribution and prevents moisture from pooling on the surface.
IronBagMan's Tangy Radish Salad
A crisp, sweet and tangy radish salad that refreshingly cuts through the richness of boiled chicken or samgyetang.