Wash the radishes thoroughly under cold running water and trim the tops and roots.

Gently smash each radish until slightly cracked, then set aside in a mixing bowl.

Slice the spring onions thinly and mince the garlic; layer them in a glass jar with the smashed radishes.

In a small bowl, whisk together the sesame oil, chili crisp oil, soy sauce, brown sugar, rice vinegar, and lime juice until smooth.

Pour the dressing over the layered radishes, spring onions, and garlic, ensuring everything is well-coated.

Seal the jar and shake well for about 20-30 seconds to blend the ingredients.

Refrigerate for at least 30 minutes to allow flavors to meld before serving.