1.

Wash the white radish, peel off the scar on the skin, but don't remove all the skin, cut it into 1.5 cm small square dices, sprinkle salt and pickle it for a while

2.

Radish pickle until the water comes out, pour off the water, add sugar, salt and knead it well with your hands and then pour off the pickled water, and then repeat it again even if you know the radish is not too spicy. Take a clean pot or bowl, put in the Korean hot sauce, pineapple sauce, ginger-garlic puree, chopped shrimp skin, chili powder, and mix well with a spoon

5.

Mixed sauce

6.

With disposable gloves on, pour the sauce into the diced radish which has been drained, and mix well with your hands

7.

Finally put in the cilantro segments, and store them in the refrigerator in an airtight box. Store in the refrigerator