Korean Dried Radish Soy Pickles

Shake off any dusty bits from 180 g dried radish strips, then soak them in lukewarm water for only 20 minutes.

Lift them out when the centers bend easily but before the strips turn limp or swollen.

Rinse the soaked radish strips briefly in cool water, then press them firmly several times with both hands.

Remove as much water as possible because leftover moisture will dilute the brine and weaken the seasoning.

Put 180 ml soy sauce, 180 ml water, 90 ml vinegar, and 80 g sugar in a pot.

Bring it to a boil over high heat, stirring until no sugar grains remain, then turn off the heat.

Do not pour the brine while it is hot.

Cool it completely to room temperature, then stir in 1 tbsp gochugaru until the flakes disperse evenly and no dry clumps remain in the liquid.

Pack the squeezed radish strips into a sterilized glass jar without crushing them too tightly.

Pour in the cooled brine slowly, then press with chopsticks to release trapped air and keep every strip submerged.

Sprinkle 1 tbsp sesame seeds on top, seal the jar, and refrigerate for at least one day.

Before serving, stir from bottom to top so the seasoning is even, then serve the pickles cold.