4lb white radish
1/3 cup coarse salt (less if using fine salt)
1/2 cup gochugaru
1/4 cup salted shrimp (can replace with 3 tbsp fish sauce)
6 cloves minced garlic
2 tbsp sugar
1 tbsp fish sauce

Wash, peel, and cut radish into thick circles. Lay circles flat and cut into large cubes. Place them in a large bowl. Add the coarse salt and mix to evenly coat. Allow the radish to sit in the salt for 40 minutes to allow the excess water to drain, mixing every 10-12 minutes.
Do not rinse the radish of the salt. Drain the water by placing the radish in a colander.

In a large glass mixing bowl (plastic will stain), combine the remaining ingredients and mix to form a paste. Add the drained radish cubes.

If mixing by hand, use gloves as the gochugaru will stain. Coat the radish evenly in the marinade. Taste to see if you need to add anything. The saltiness will subside the older it gets. (However if you find it still too salty, add more radish to dilute)

Store in an airtight container. This keeps for a couple months in your fridge.