This is a deliciously bright, sweet, salty, and spicy Korean daikon radish salad that can be served as a side (banchan) or topping for bibimbap.
Keep this daikon salad refrigerated in a glass container with a lid. It will keep for up to 1 week.
I’m using a Japanese mandolin slicer which are sharper and much easier to use than the French ones.
Keywords: banchan, appetizer