[That crisp and crunchy texture from Korean dramas] Korean-style spicy radish cubes

Prepare the ingredients: white radish, pear, apple, onion, glutinous rice flour

Cut the white radish into pieces, making the pieces of a moderate size that are easy to eat. Marinate the cut white radish pieces with salted salt, making sure that each piece of white radish is coated with salted salt. So, sprinkle the salted salt on the white radish and mix evenly.

Sprinkle salt over the white radish pieces, cover with plastic wrap, and press down with a heavy object. Press for 2–3 hours to draw out the moisture from the radish.

After two or three hours, the white radish will release a lot of liquid; pour off the liquid.

Rinse twice with clean water, then use a sieve to drain the water. This is done to remove the fishy smell and can also give the radish a light salty taste. Place it in a ventilated area for half an hour to let the moisture on the surface of the white radish air-dry a bit.

While pickling radish, you can prepare other ingredients: peel apples and pears and cut them into very small cubes, dice the onion, mince the garlic and ginger, slice the green onion leaves into thin strips, mince the green onion stems, and soak the dried shrimp.

Mix glutinous rice flour with cold water. Doing this makes the glutinous rice flour less likely to form lumps.

Pour into the pot and cook into a glutinous rice paste, stirring constantly and evenly, otherwise it is easy to burn.

Put both coarse and fine chili flakes into a large bowl. Add fish sauce. Soak dried shrimp, chop them finely, and add them in, then pour in a little sesame oil to make the flavor more fragrant.

Add the onions, and mix the minced green onion, ginger, and garlic evenly.

Then add the small diced apple and pear, add 1 spoon of salt, 2 spoons of chicken essence, and 4 spoons of white sugar.

Stir evenly.

The last thing added is the glutinous rice paste.

Finally, add the roasted white sesame seeds and stir everything evenly.

Get a new large container; actually, the best is a pickling jar, but since I don't have one at home, I used a basin. It should be dry, without oil, and also without water, then put in the pickled white radish.

Stir evenly.

Seal it with plastic wrap, let it marinate for a day for a strong flavor. If it's summer, you can put it in the refrigerator to make it refreshing.

It's done like this. Let's see if it's the same as in Korean dramas? One bite is crisp and refreshing, truly an innate delicacy.