Steps

1. Trim the ends of the radish and cut into finger-sized lengths.
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2. Peel the radish thickly. The peeled skin can be julienned and used in other dishes.
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3. Cut the peeled radish lengthwise into strips about 1cm thick.
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4. Cut the lengthwise strips crosswise again into about 1cm thick pieces, creating uniform sticks. (Key Tip!) If the radish is too thin, it will lose too much moisture and become mushy, leaving only the sauce flavor. Maintain this thickness. Cut slowly if needed, but focus on keeping the size consistent.
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5. Arrange the cut radish in a single layer on a heatproof dish and cover loosely with plastic wrap.
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6. Microwave the radish, covered with plastic wrap, for 1 minute 30 seconds at 600W. (Key Tip!) This 90-second cooking time is crucial for achieving a texture that is neither raw nor overly soft.
   🕒 05:00
7. Transfer the microwaved radish to a colander to cool slightly and drain excess moisture. (Key Tip!) Mixing the sauce while the radish is still hot can cause the vinegar's acidity to dissipate. Letting it cool down is important.
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8. In a bowl, place 2 tbsp of Cooking Sake (Rice Wine) and microwave for about 50 seconds to evaporate the alcohol.
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9. Add 1 tbsp of Sugar, 10g of Salted Kelp, and 3 tbsp of Vinegar to the heated sake and mix well. Add Sliced Dried Chili Peppers to taste if desired. (Key Tip!) Using raw sake can leave a slight alcoholic aroma in the finished dish. Heating it first to remove the alcohol is essential. The sliced dried chili peppers are an important seasoning that provides satisfaction even with less salt.
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10. Place the cooled radish in a plastic bag, after draining any excess water again.
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11. Add the prepared sauce to the plastic bag and shake well to ensure everything is evenly coated.
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12. Remove the air from the plastic bag and gently press to release excess moisture.
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13. Twist and seal the opening of the plastic bag, then squeeze out more moisture. (Key Tip!) It might seem like there isn't much sauce at first, but as time passes, the flavors will meld, and some moisture will be released from the radish, gradually increasing the amount of pickling liquid.
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14. Transfer the radish and sauce to a bowl or container and let it marinate in the refrigerator for at least 1 hour. (Key Tip!) Marinating in the refrigerator for half a day or longer will allow the flavors to meld further for an even more delicious result.
    🕒 09:11