1 (4 ounce/ 100 gram) pack of Daikon/ radish sprouts
1 tablespoon (15ml) Korean hot pepper paste
1 tablespoon (15ml) vinegar
1 tablespoon caster sugar
Directions Prep:30min › Extra time:1hr › Ready in:1hr30min
Cut off the end of the radish, and slice off top 1/3 of radish (6 cm/ 2 1/2 inch). Place round edge on slicer (mandolin), and slice thinly (approximately .15 cm/ 1/16 inch). Each slice will be a rectangle shape (approximately 10 cm/ 4 inch long and 6 cm wide/ 2 1/2 inch) that is almost transparent.
Mix 2 tablespoons vinegar, 2 tablespoons sugar and 1 teaspoon salt in a small bowl until sugar dissolves. Place the radish rectangles in bowl, and turn to coat. Marinate for 1 hour or until sheets are soft enough to roll.
Julienne carrot and yellow pepper 6 cm (2 ½ inch) long. Julienne cucumber 6 cm (2 ½ inch) long, cutting so that each piece has a skin side; reserve any cucumber without skin for another use. Cut sprout tops 8 cm (3 inch) long.
Squeeze excess liquid from sheets. Place a couple of sprouts, and a slice each of carrot, cucumber and yellow pepper on radish sheet, and roll it up. Repeat with remaining ingredients.
Mix together 1 tablespoon hot pepper paste, 1 tablespoon vinegar, and 1 tablespoon sugar to make sauce for dipping.