Steps

1. Peel the daikon radish. Set aside the thick peels.The trick here! Peeling thickly allows the flavors to penetrate better.
   🕒 01:33
2. Cut the daikon radish into 1cm thick slices, then into 1cm cubes.
   🕒 01:54
3. Trim the ends off the cucumbers, cut them into 4 pieces each, then cut each piece in half lengthwise, and then in half again lengthwise.
   🕒 02:19
4. In a zip-top bag, combine the chopped daikon radish and cucumber. Add 1 tsp of salt and mix to coat evenly.
   🕒 02:09
5. Remove excess air from the bag, place it on a tray, and let it sit for 10 minutes to draw out moisture. The trick here! Drawing out moisture removes bitterness and helps the flavors soak in.
   🕒 03:00
6. Peel the ginger and cut it into thin julienne strips.
   🕒 03:18
7. In a pot, combine [A] Soy Sauce 3 tbsp, [A] Cooking Sake (Rice Wine) 3 tbsp, [A] Vinegar 1.5 tbsp, [A] Mirin (Sweet Rice Wine) 2 tsp, [A] Sugar 1 tbsp, and [A] Dashi Powder 0.5 tsp. Bring to a boil over medium heat.
   🕒 03:33
8. Once boiling, reduce to low heat and simmer for about 30 seconds to evaporate the alcohol. Let it cool down and set aside until ready to use.
   🕒 03:54
9. Finely julienne the reserved daikon peels (60g).
   🕒 04:37
10. Heat sesame oil in a frying pan over medium heat for about 30 seconds.
    🕒 04:52
11. Add the julienned daikon peels to the heated pan and stir-fry.
    🕒 05:03
12. Once the sesame oil is distributed, add [B] Cooking Sake (Rice Wine) 1 tsp and continue to stir-fry.
    🕒 05:13
13. When the daikon peels are about half-cooked, add [B] Sugar 0.5 tsp and [B] Mirin (Sweet Rice Wine) 1 tsp. Stir-fry for about 30-40 seconds.
    🕒 05:21
14. Finally, add [B] Soy Sauce 0.5 tsp and [B] Grated Sesame Seeds 0.5 tsp. Stir-fry for another 20-30 seconds to complete the Kkimpira-style pickled daikon peel.
    🕒 05:40
15. Drain the salted daikon radish and cucumber in a colander and gently squeeze out excess water before returning them to the zip-top bag. The trick here! Thoroughly removing moisture helps the flavors penetrate better.
    🕒 06:08
16. Add the julienned ginger and the prepared dressing to the daikon radish and cucumber in the bag. Mix well to coat everything.
    🕒 06:38
17. Gently knead the mixture, remove any air, and seal the bag.
    🕒 06:50
18. Marinate in the refrigerator for 1 hour. Gently massaging the bag occasionally will help the flavors soak in more effectively.
    🕒 07:03
19. Once it has reached your desired level of pickling, it's ready! The trick here! If the flavor is perfect after 1 hour, drain the excess pickling liquid and store in the refrigerator (lasts about 3-4 days). The remaining pickling liquid can be reused by bringing it to a boil again.
    🕒 07:21