Korean Stir-fried Radish Greens with Perilla

Lightly squeeze the boiled radish greens to remove excess moisture, then strip away any tough outer fibers.

Align the stems and leaves, and cut everything into even 5 cm lengths so the greens season and cook evenly.

Place the greens in a bowl with 1.5 tablespoons soup soy sauce and 1 tablespoon minced garlic.

Toss gently by hand, pressing lightly so the seasoning reaches the stems without crushing them, then let rest for about 5 minutes.

Heat a pan over medium heat, add 1 tablespoon perilla oil, then add the seasoned greens.

Stir-fry for about 3 minutes, spreading them out often, until excess moisture steams off and the perilla oil aroma becomes clear.

Pour in 150 ml water and scrape the bottom of the pan to loosen the seasoning.

Lower the heat to low, add 3 tablespoons perilla powder in portions, and stir well so it disperses without forming dry clumps.

Simmer over low heat for about 4 minutes, turning the greens often so the sauce coats them evenly.

The mixture is ready for finishing when the sauce looks thick and no watery liquid pools on the pan bottom.

Add 40 g green onion and stir-fry for 2 more minutes to keep its aroma fresh.

Taste the greens, and if they seem bland, reduce the sauce a little longer in the pan before serving warm.