Korean Danmuji Muchim (Yellow Pickled Radish Side Dish) - cooking recipe

Ingredients

3 cups pickled daikon, sliced half cut, Danmuji
2 tablespoons korean red chili pepper flakes, Gochugaru
1 teaspoon sesame seeds
2 teaspoons sesame oil

Preparation

In a small mixing bowl, add all of the ingredients and mix together making sure that each radish slice is coated evenly with the red pepper.
Danmuji should be drained from it's packaged juice, however it is optional to add a small amount of the juice (less than a Tablespoon).
Can be stored in the refrigerator for about a week and a half.