After preparing the beef bone soup, the dried radish greens were soaked gently and boiled in rice water, and then squeezed out the water and cut it 2-3 times. (Tough dried radish leaves quickly softened when blanched with soda.)

Put dried radish greens in a pot, add doenjang, minced garlic, and soy sauce, mix well

I put a bit of perilla oil on the gas and stir-fry it

Add the beef bone soup and start boiling for more than 20 minutes. At first, when it starts to boil over high heat, lower the heat and simmer a little longer over low heat. The dried radish leaves taste better when they are cooked soft. If the soup decreases in the middle, add some warm water.

When the dried radish leaves are soft, add perilla powder and boil for about 5 minutes, season with salt, and sprinkle with pepper. Perilla seed powder should be mixed as thick as possible to make the perilla seed's savory taste and the soup taste stronger.

Just before eating, chop the green onions and turn off the heat quickly. Green onions smell better when they are half-cooked rather than fully cooked, so the soup tastes better.