Spicy Korean Style Dried Shredded Daikon Salad

• 50 grams Kiriboshi daikon
• 1 medium Carrot
• 2 tbsp 1. Vinegar
• 1 spoonful 2. Oyster sauce
• 2 tsp 3. Sunchang gochujang
• 1 -1 1/2 tablespoons 4. Sesame oil
• 2 tsp 5. Sugar
• 1 Cucumber
• 1 dash Salt
• 1 White sesame seeds

1. Rehydrate the dried shredded daikon in water for about 5 minutes.
2. Drain the water well and remove moisture.
3. Cut into bite sizes.
4. Julienne the carrots and cucumbers, sprinkle on a small amount of salt and let it sit for a while.
5. Rinse with water to remove some of the saltiness.
6. Remove moisture.
7. Place dried shredded daikon, carrots, and cucumbers into bowl and add seasoning ingredients 1 through 5.
8. Mix well.
9. Sprinkle white sesame seeds to finish.
10. You could also make a delicious dish using store-bought sushi vinegar.
11. In that case, use 2 tablespoons of sushi vinegar and 1 teaspoon of sugar.

daikon, carrot, vinegar, spoonful, sunchang gochujang, sesame oil, sugar, cucumber, salt, white sesame seeds

Taken from cookpad.com/us/recipes/148402-spicy-korean-style-dried-shredded-daikon-salad (may not work)