Steps

1. Wash the Daikon Radish thoroughly and slice it into rounds with the skin on.
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2. Cut the sliced Daikon Radish into 1.5-2cm cubes.
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3. Place the cut Daikon Radish into a resealable plastic bag.
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4. Add 2 tsp Salt to the bag.
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5. Remove the air from the bag and shake well to coat the radish with salt.
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6. Let it sit.
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7. Roughly chop the Scallions (2-3 stalks) into 2-4cm lengths.
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8. Without squeezing, drain the liquid that has come out from the salted Daikon Radish from the corner of the bag. [This is the key!] By draining only the liquid without squeezing, you maintain the radish's crisp texture and juiciness.
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9. Add 1/2 tbsp Sugar, 1/2 - 1 tbsp Kimchi Powder, Grated Ginger (1 clove), and Grated Garlic (1 clove) to the bag with the Daikon Radish.
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10. Remove the air from the bag and shake well to coat everything with the seasoning.
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11. Add the Spicy Cod Roe (30g) and the chopped Scallions.
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12. Remove the air from the bag and shake well until everything is mixed.
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13. If there are clumps of cod roe, crush them from the outside of the bag, then shake again to fully incorporate.
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14. Squeeze out the air completely, seal the bag, and let it sit.
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15. Let it marinate for at least half a day to 1 day for the flavors to meld and become delicious.
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