Wash the garlic chives and cut them into 2-inch lengths. Peel the Korean radish and julienne it alongside the carrot.

Sprinkle the Korean chili flakes over the mixed vegetables and toss gently to combine.

In a saucepan, combine rice vinegar, water, sugar, salt, and fish sauce. Stir and simmer for about 5 minutes until dissolved, then cool.

Pack the vegetable mixture into a clean glass jar without smashing them, filling almost to the top.

Pour the cooled brine over the vegetables until fully submerged.

Seal the jar tightly and refrigerate for at least 24 hours before enjoying; 2-3 days is ideal for best flavor.