- 4 cups daikon, quartered and sliced (from about 1 – 1½ lb daikon radish)
- 1 cup Jalapeño, sliced (2–3 Jalapeño peppers)
- 1 cup Momofuku Soy Sauce
- 1 cup rice wine vinegar
- 1 cup sugar
- ½ cup soju (optional)
Combine the Momofuku Soy Sauce, rice wine vinegar, sugar, and soju in a sauce pot and bring to a boil, stirring until sugar is dissolved. Remove from heat. Pour over daikon and Jalapeño—they should be totally submerged in the liquid—and refrigerate for 24 hours, or up to 1 month.