table 1. Making stone-free paper
1. Radish cutting
Peel the radishes or rub them with a brush and wash them thoroughly. If you cut it diagonally with both sides sticking out, it's delicious even if it's seasoned well.

2. Pickled radish
Add 1 tablespoon of salt to 1/3 radishes and marinate for 15-20 minutes. Mix with 1/2 teaspoon of sugar and add salt to pickle to fully ripen taste. I didn't eat sugar very well, so I only salted it.

As shown in the picture, you can prepare the squid while it is salted enough, and I will deal with the squid preparation in the seasoned squid section below.

3. Coloring red pepper powder
Drain and season well-salted radish. At this time, if you add red pepper powder water first, the color comes out beautifully.

4. Seasoning
When the red pepper water is mixed throughout, add the rest of the seasoning and mix well to complete.

Table 2. Making seasoned squid
1. blanching squid
I blanched it right away using the trimmed frozen squid, but if you use a whole squid, you defrost it, turn it over, remove the intestines, rub it with salt, and blanch it.
*Tip: Blanch frozen squid with a spoonful of vinegar in boiling water to remove the smell of the freezer and the fishy smell of the squid.

Remove squid when it smells deliciously cooked. About 40 seconds to 1 minute.

2. rinsing in cold water
If you rinse the blanched squid in cold water and drain it, the chewy texture comes alive.

3. Cutting squid
Cut the squid into bite-sized pieces.

4. Cutting fish cake
Cut the fish cake into large pieces to fit the size of the squid.

5. blanching fish cake
Fish cakes can be blanched in boiling water, but when they are in the water, the chewy texture disappears, so they are cooked in the microwave for a chewy texture.
Heat it for 30 seconds to 1 minute depending on the type of microwave.

6. Seasoning
I'm going to mix it with red pepper powder and color it well

Add the amount of seasoning and chives and mix them evenly to complete. At this time, it's good to mix the seasoning in advance and let it ripen for about 15 minutes

7. Wrapping up
Sprinkle with herbs or sesame seeds to finish.

Table 3. Making small gimbap
1. cutting seaweed
Roasted seaweed for gimbap is cut into three pieces on the horizontal side and cut into bite-sized pieces (see the picture), and the center is cut one more time and cut into six pieces.

2. the last stage
The rice is done by mixing it evenly with a little salt and sesame oil and rolling it in seaweed.

Eating it with little kimbap and radish & squid seasoned is the number one contributor to raising the drowsy taste in spring.