Korean Seasoned Young Radish Greens

Rinse 220g young radish greens under running water 3 to 4 times, shaking the stems apart so hidden grit comes loose.

Trim 1 cm from the root ends and line up the stems for even blanching.

Bring 1000ml water to a rolling boil over high heat, then dissolve 1/4 tsp salt.

If the bubbling weakens, wait until it returns to a strong boil before adding the greens.

Add the greens and blanch for only 10 to 15 seconds.

Lift them out as soon as the leaves soften and turn bright pale green, so the stems stay crisp instead of overcooking.

Move the greens immediately into cold water and rinse for 30 seconds to stop the heat and hold the color.

Squeeze firmly with both hands, removing moisture without crushing the tender stems.

Loosen the squeezed greens gently, then add 1 tbsp soup soy sauce and 1/2 tsp minced garlic first.

Toss by lifting and spreading the greens so the saltiness does not collect in one spot.

Drizzle in 1 tsp sesame oil and toss until the leaves look lightly glossy, not wet.

Rub 1 tsp sesame seeds between your palms, sprinkle them over the greens, and serve chilled or at room temperature.