First thaw the frozen strips by soaking in cold water for 30 minutes or leaving in the refrigerator. Once thawed, squeeze out excess water gently with your hands. The strips are now ready to use in recipes or can be seasoned directly with soy sauce, sesame oil, and chili flakes for a simple side dish.

You can create several traditional Korean dishes including seasoned radish salad mixed with chili powder and vinegar, pickled radish strips marinated in soy sauce and sugar, or add them to soups and stews for extra texture. Many customers at Korean supermarket Madrid also enjoy stir-frying them with pork and vegetables for a hearty meal.

These radish strips complement Korean rice dishes, grilled meats, and noodle soups perfectly. They work especially well as a refreshing side dish alongside rich foods like bulgogi or fried chicken. Shoppers at Asian market Barcelona often serve them with steamed rice and other banchan side dishes for a complete meal.

Keep any unused portions frozen at -18°C or below for up to 6 months. Once thawed, use within 2-3 days and store in the refrigerator. A typical serving size is about 50-80g per person as a side dish, so this 200g pack serves 2-4 people depending on how you use it in your Korean food preparations.