Simply Make -------- Korean Spicy Radish Cubes

Choose fresh daikon radishes with smooth surfaces and relatively neatly arranged small pores; wash them, remove the roots, and cut them into 1.5 cm cubes.

Add white sugar and salt (for pickling), stir evenly, then cover with plastic wrap and place in the refrigerator to marinate for about 5 hours (take a small piece and bite it; if there is no white center, it is ready. The pickled spicy radish does not have the raw radish taste when eaten).

In a heat-resistant small bowl, add water and glutinous rice flour, and stir evenly.

After stirring evenly, put it in the microwave (use 600w), heat for 10 seconds, then take it out and stir evenly with a small spoon, then heat for another 10 seconds and take it out, stir (repeat this about 6-7 times)

After the glutinous rice paste cools down slightly, add the chili powder, mix well, cover with plastic wrap, and put it in the refrigerator.

The pickled radish chunks should be drained of as much water as possible (otherwise, if there is too much surface moisture, it will be hard for the chili powder to stick; I used a white cloth to wipe them).

Water celery and green onions are cut into small long sections about 4 cm; garlic is minced into garlic paste --- set aside

Place the marinated radish pieces, some chili powder, mashed garlic, water celery, and green onions into a basin. Mix evenly, then taste. (If it feels bland, you can add salt, sugar, mashed garlic, or chili powder to your taste)

Delicious Korean-style spicy radish cubes---simply made