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20minutes
Peel the skin of the radish.
Slice along the grain with a knife.
put into a bag.
Add salt and let it sit for 10 minutes.
Drain in a colander and squeeze out the water.
Put 1 in a bowl.
Add (A) and mix.
Add lemon juice and mix.
Place 2 on a plate.
Finish by scattering small green onions.
・Recipe for easy-to-make radish namul that is ideal for making ahead.
・You can arrange the daikon radish skin into a kinpira.
・By slicing the radish along the fiber, the texture is improved.
・You can cut the radish with a slicer.
・Be careful not to add too much doubanjiang, as it has a strong salty taste.
・Can be stored in a sealed container in the refrigerator for about 5 days.
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