Izakaya Pub-style Kotchori Kimchi (Turnip Salad)

• 1 Turnip
• 1 tbsp Salt (for pickling)
• 3 tbsp Ground sesame seeds
• 1 tbsp Sesame oil
• 1 tsp Soy sauce
• 1 Black pepper (optional)

1. Cut off the top and bottom of the turnip, then peel if so desired.
2. Quarter lengthwise.
3. Slice into 2 mm thicknesses.
4. You can either use a slicer, or a knife.
5. Put the turnip slices from Step 2 into a bowl, add 1 tablespoon salt, mix, then set aside for about 15 minutes.
6. This is a lot of salt, but it will get rinsed off.
7. Water will be released from the turnip.
8. Gently rinse off excess water.
9. At this point, the turnips should be well seasoned (with salt).
10. Put them in a strainer, and leave them for a few minutes to drain excess water.
11. If you don't have time, move on to the next step, however, the result may be slightly watery.
12. In a large bowl, combine the seasonings: 3 tablespoons ground sesame seeds, 1 tablespoon sesame oil, 1 teaspoon soy sauce, then black pepper to taste.
13. Be sure to thoroughly combine the turnip with the seasoning until the consistency is even.
14. Transfer to a plate.
15. Sprinkle on some black pepper to produce a flavor for the grown-ups that goes well with drinks.
16. I piled it on in this photo shown.
17. Korean-Style Zucchini SaladFor a sophisticated texture of summer, try this seasonal zucchini Korean-style choregi salad.

salt, ground sesame seeds, sesame oil, soy sauce, black pepper

Taken from cookpad.com/us/recipes/171784-izakaya-pub-style-kotchori-kimchi-turnip-salad (may not work)