For 4 people
Step 1 of 4
400 g korean radish4 tablespoons korean soy sauce200 g carrot
Peel 400 g Korean radish and carrots. Cut the vegetables into uniform batons about 4 cm long and 1 cm wide to ensure even cooking.
Step 1 of 4
Peel 400 g Korean radish and carrots. Cut the vegetables into uniform batons about 4 cm long and 1 cm wide to ensure even cooking.