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Cut the radish into bite-size cubes. Don’t cut them too small—they’ll shrink as they pickle!
Add the gochugaru first and toss until the radish is evenly coated and beautifully red.
Add the sea salt, sugar, minced garlic, fish sauce, and green onions. Toss everything together really well.
That’s it! Seriously. You don’t even have to salt the radish separately first. For this amount, everything can go in together.
Transfer to a container and let it sit at room temperature for 1 day, then move it to the refrigerator.