Slice the radish into 1.5cm thick pieces in your preferred shape (round, half-moon, or square). For faster cooking, slice into 1cm thick half-moon shapes.

In a large pot, add 10 tbsp soy sauce, 2 tbsp cooking wine, 1 tbsp sugar, and 4 tbsp corn syrup.

Add minced garlic (0.5 tbsp), pepperoncino peppers, and green onions to the pot.

Add shiitake mushrooms and pour in 2 cups of water.

Add the radish slices and bring the mixture to a boil.

Simmer on medium-low heat until the radish is tender and the sauce is absorbed. Occasionally spoon the sauce over the radish and mushrooms.