I tried one Chinese recipe.
Number 1 is Chinese radish naengchae (called naengchae)
Number 2: Korean radish vegetables
Korean food recipes are so overwhelmingly delicious, there is no comparison ㅡㅡ
Raw radish doesn’t seem to fit the Chinese seasoning structure for something.
Chinese cold vegetables require oil, but they are raw.
I don’t think the compatibility is very good. Radish greens are
It should have a refreshing taste, but it tastes too heavy.