Peel the radishes with potato peeler. Wash it well and cut it into bite-sized pieces. Peel the chives, wash them well, drain them, and prepare them.

Sprinkle well-cut radishes and radishes with plenty of salt and pickle them (it's cold, so I pickled them for about five hours). If you find that the radishes are pickled, wash them in cold water and drain them.

Add red pepper powder first and color it.

Add red pepper, minced garlic and onion, grind well and place in bowl of kkakdugi. Add more minced garlic and onions, please.

Add sand lance extract and anchovy extract. If you add a little bit, there's a low probability of failure, right?

Chop up the green onions, too. Add a little brown sugar and season. I heard that the taste of radish gets spicy when the cold wind blows, but there are also slightly spicy ones.

Mix well, and if the seasoning is bland, add a little more fish sauce and mix well.

Rice thief kkakdugi. I made this and finished a bowl and a half of rice without any side dishes. The kids ate well, so I was able to eat happily. The way to make kkakdugi delicious is to pickle it moderately and mix it with plenty of fish sauce. It's good to add glutinous rice paste, but I'll pass.