Korean Radish Salad (Mu-saengchae)

Peel the Korean radish, then cut off the top and bottom ends.

Wash the radish under cold water.

Cut and weigh 1 pound (about 450g) of radish for the salad.

Slice the radish thinly, then stack the slices and julienne them.

Place the julienned radish into a large mixing bowl.

Mince the garlic cloves and chop the green onion, then add them to the bowl.

Add hot pepper flakes, fish sauce, and sesame oil to the bowl.

Add toasted sesame seeds.

Using your hand, mix all the ingredients thoroughly until well combined.

Transfer the salad to a serving plate and garnish with more sesame seeds.