1/2 radish - Cut not too thick. Chop 1/2 green onion and prepare. Put 1 tablespoon of perilla oil in a heated pot, add the shredded radish over medium heat, add 1 tablespoon of soy sauce and 1 tablespoon of minced garlic, and stir-fry quickly so that the liver does not burn evenly. When you chop up garlic and store it in the refrigerator, put one side of the onion and store it in a container, and the minced garlic doesn't turn yellow like me When the radish dies, pour enough water to cover the radish and boil it over high heat.

When it starts boiling, lower it to medium heat and add some soup. Boil it for 3 to 5 minutes
Boil perilla seedlings and season them. If they are bland, add salt. When perilla seeds go in, bubbles come up, so the bubbles are rolled up with a ladle or spoon. Turn off the heat and add chopped green onions to finish.

Open the radish and soup neatly in a soup bowl and sprinkle perilla powder on top of the blue green onion. There is a short red pepper that looks good to eat, so I put it as garnish. Eat a bowl of rice with delicious and cool perilla radish soup