I love your dakkangjung and I starting to crave the radish side dish I used to get in korea. Can you please show us how to make the korean radish side dish that is often served with fried chicken in korea. It's kind of like kaktugi, but not spicy. It's sweet and has a picked taste and just white. And I think sweeter and not as sour as moo kimchi.
I hope you know what I am talking about. =)
Thank you so much.