Izakaya Pub-style Kotchori Kimchi (Turnip Salad)

1. 1

   Cut off the top and bottom of the turnip, then peel if so desired.

2. 2

   Quarter lengthwise.

3. 3

   Slice into 2 mm thicknesses.

4. 4

   You can either use a slicer, or a knife.

5. 5

   Put the turnip slices from Step 2 into a bowl, add 1 tablespoon salt, mix, then set aside for about 15 minutes.

6. 6

   This is a lot of salt, but it will get rinsed off.

7. 7

   Water will be released from the turnip.

8. 8

   Gently rinse off excess water.

9. 9

   At this point, the turnips should be well seasoned (with salt).

10. 10

    Put them in a strainer, and leave them for a few minutes to drain excess water.

11. 11

    If you don't have time, move on to the next step, however, the result may be slightly watery.

12. 12

    In a large bowl, combine the seasonings: 3 tablespoons ground sesame seeds, 1 tablespoon sesame oil, 1 teaspoon soy sauce, then black pepper to taste.

13. 13

    Be sure to thoroughly combine the turnip with the seasoning until the consistency is even.

14. 14

    Transfer to a plate.

15. 15

    Sprinkle on some black pepper to produce a flavor for the grown-ups that goes well with drinks.

16. 16

    I piled it on in this photo shown.

17. 17

    Korean-Style Zucchini SaladFor a sophisticated texture of summer, try this seasonal zucchini Korean-style choregi salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.