Was making some banchan/korean side dishes for the first time. Made everything except the spicy radish in the back.
For the fried tofu (Dububuchim-yangnyeomjang) and potato (gamja jorim) dishes, I will bump up the soy and sugar for bolder flavors.
For the mung bean sprouts (Sukjunamul), I will use less salt.
Perhaps next time I will try making my own spicy radish as well. 🙂