Quick-Pickled Radish

This is served both as banchan and as a traditional topping for things like the cold noodle dish Bibim Naeng Myeon. It’s also great with any Korean BBQ: A bit of this pickle in a ssam (lettuce wrap) with grilled meats is delicious! As with Baechu Kimchi, the key step is salting the radish slices before you toss them with other ingredients, until they are very soft, or what Koreans call juginda, “to kill.”