Yield: 1½ Cups
Short Korean Lesson
- DamJang (담장) = Fence
- NeongKul (넝쿨) = A Vine
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- 2 Cups Korean Radish or Daikon Radish (½ lb)
- ¼ Cup Carrot
- 1 tsp Salt
- 1½ Tbsp White Vinegar
- 1½ Tbsp Sugar
Cut 2 cups of Korean radish into thin strips.
Cut about ¼ cup or less carrot into a similar size as the radish.
Add the radish and the carrot in a mixing bowl and season them with 1 tsp of salt. Set it aside for about 10 minutes. In 10 minutes, the radish will become soft and some liquid will come out of it. Wash it thoroughly in cold water twice and drain out the water.
Mix 1½ Tbsp of white vinegar and 1½ Tbsp of sugar in a mixing bowl.
Then add the salted radish and the carrot into it. Mix everything together and it is done.