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Roughly chop 1 clove of garlic and 1 stick of lemongrass and grind them in a mortar and pestle with a pinch of salt.
Thinly slice 1 stick of rhubarb (200g) and half of a mooli radish (200g).
Flavour the rhubarb and mooli with a pinch of salt, 2 tablespoons of gochugaru, and 1 tablespoon of black sesame seeds.
Melt about 75g of palm sugar with ½ cup of hot water.
Add the palm sugar water, lemongrass garlic mixture to the mooli and rhubarb and give it a good mix.
Top it off with crushed peanuts and green onion slices.