Preparation / Directions:
Cut the peeled Korean radish into 1/2 - 1-inch cubes. Place in a bowl and sprinkle with salt. Set aside for about 2 hours.
Soak the red pepper powder in water to draw out the colour. Mix together with the anchovy juice or essence, garlic, and ginger. Rinse the radish cubes well in freshwater, place in a clean bowl, and add the seasoning mixture, and the spring onion pieces. Mix well, then pack into sterile jars, seal with cellophane and lids, and place in a cool dry spot. The time required will vary, though in mild weather about 2 to 3 days shoulds suffice. When ready, place jars in plastic bags, seal and put in the refrigerator.