Korean Stir-fried Radish with Perilla Powder

Three hundred grams radish is dried on the surface and cut into fine julienne of similar thickness. One tablespoon cooking oil is warmed over medium-low before 1 teaspoon minced garlic and 30 g scallion are stirred for about 40 seconds. The radish is added before the garlic browns, and the heat is raised to medium. Frequent turning for about 3 minutes makes the edges slightly translucent and reduces the volume of the pile. Eighty milliliters water and 1 teaspoon soup soy sauce are poured around the pan and mixed through. The pan is covered and held over medium-low for 4 minutes. If a large amount of liquid remains after uncovering, it is reduced for about 1 more minute. The radish is ready for the final stage when the strands look translucent and bend easily with chopsticks. The heat is lowered before 2 tablespoons perilla powder is stirred in. Once the powder combines with the radish moisture and clings thickly to the strands, the mixture cooks for only 1 more minute. Even cutting brings the pieces to tenderness together, while adding the powder after covered cooking keeps it away from the pan bottom during the longer moist stage.