Chojin

Rinse the radishes thoroughly under cold running water and pat dry with paper towels. Trim the stems and root ends from each radish.

Slice the radishes thinly into rounds or half-moons using a sharp knife or mandoline slicer.

Place the sliced radishes in a large bowl and sprinkle with salt to taste, tossing gently to distribute evenly.

Pour the Seville orange juice (or the orange juice and lemon juice mixture) over the radishes and stir to coat them completely.

Tear or roughly chop the fresh mint leaves and add them to the bowl, mixing gently to incorporate.

Fold in the finely chopped chicharrones just before serving, ensuring they remain crispy and are evenly distributed throughout the salad.

Taste and adjust seasoning with additional salt if needed. Serve immediately while the chicharrones are still crispy.