Step 1

Soak the Dongchimi radishes in cold running water for about 30 minutes to reduce their saltiness. Slice them about 0.5cm thick, not too thin, or use a mandoline slicer to achieve a consistent thickness for maximum crispiness.

Step 2

After draining the radishes, place them in a cheesecloth bag, a fine-mesh sieve bag, or a clean kitchen towel. Squeeze out as much liquid as possible. This step is crucial for achieving a crunchy texture and preventing the salad from becoming watery.

Step 3

It’s important to squeeze out the moisture thoroughly until the radishes feel loose and ‘fluffy’ to the touch. If there’s too much water, the seasoning will be diluted, and the radishes can become mushy quickly.

Step 4

Finely mince the white part of the green onion. The white part adds sweetness and aroma to the dish.

Step 5

To the squeezed radishes, add the minced green onion and 2 Tbsp of gochugaru. Gently mix to ensure the chili powder coats the radishes evenly.

Step 6

Now, add the minced garlic, sugar, and sesame oil, and mix well. Finally, sprinkle with toasted sesame seeds for added nuttiness.

**Tip:** It’s best to add salt at the very end after tasting. Since Dongchimi radishes can be quite salty, taste the mixture first and add salt only if needed, or omit it if it’s already salty enough.

Step 7

Gently toss the salad with your hands to ensure all the seasonings are well distributed. Be careful not to overmix or mash the radishes.

Step 8

Your delicious Dongchimi Radish Salad is ready! While it might resemble regular radish salad, it offers the unique refreshing and deep flavor of Dongchimi radishes. Enjoy them as a cool Dongchimi during winter, and as a simple, delightful side dish during warmer months.