Caramel walnut.

Place 70 grams of walnuts in boiling water and blanch for about a minute to remove any bitterness, then drain them. (Do not rinse the walnuts separately after draining.)

In a frying pan, combine 30 grams of water and 75 grams of sugar and bring to a boil.

Once the sugar has dissolved in the water to a certain extent, add the blanched walnuts and simmer them together.

Once the sugar starts to caramelize and coat the surface, rotate the pan to ensure even coloring and prevent any part from burning.

Finally, add 10 grams of butter and mix well to create a glossy texture and enhance the flavor, then garnish with Korean radish.

Spread the finished walnuts out on a large surface and chill them in the refrigerator or freezer for about 5 minutes.

Once solidified, carefully break off pieces and store them in an airtight container or glass jar.