Korean pickled radish (Oiji) with chili sauce.

Take out the aged pickled cucumbers and slice them to a slightly thick thickness.

Squeeze the sliced pickled cucumbers thoroughly using a cheesecloth or your hands until almost no more water comes out.

First, sprinkle Gochugaru (Korean chili powder) evenly over the salted and drained pickled radish to coat it with a red color.

Since the pickled radish already has a salty and slightly sweet flavor, you don't need to add any extra salt. Instead, sprinkle some sesame seeds on top just before serving for a light touch.