3 cucumbers
1 Korean radish or turnip, about 400 gms.
2 tsp. salt
2 tsp. red pepper powder
2 tsp. sugar
1 1/2 tbsp. vinegar
2 tbsp. minced green onion
1 tsp. crushed garlic

Wash and peel radish or turnip. Cut or shred into matchstick pieces about 2 inches long. Sprinkle with salt and let stand 10 minutes.

When radish has softened, drain and squeeze out any liquid that has collected. Mix in the red pepper, sugar, vinegar, onion and garlic and stir thoroughly.

Cucumber salad is made by following the radish recipe exactly, but substituting a cucumber for the white radish. The cucumbers should be cut in thin circles, salted, drained, and then mixed with the seasonings as directed.