Cut the radish a little thicker than the raw vegetables. That way, it doesn't break when you stir-fry it. But if you make it too thick, it won't cook well.
Put the well-maintained radish in a bowl, add the flower salt, and marinate for 5 minutes. It's getting watery and tight, so please wait for a while.

After 5 minutes, you can see the chewy radish. Then rinse it with water and transfer it to a frying pan.

If you have moved to a pan for radish greens, add minced garlic with a small spoon. And please check if the radish liver is cut. If it's a bit bland, you can add more seasoning while stir-frying it later.

Pour some savory oil and transfer the heat to high heat. You have to mix it over high heat so that the seasoning spreads evenly. The oil is fried only with sesame oil, so if you put too little, it won't stir-fry well.

Water comes out while stir-frying radish greens, so you don't have to add water separately. Sprinkle a little bit of salt and pepper and continue to stir-fry. You don't have to add more if it was salty when you saw the radish earlier.

How much of the radish greens have been fried and water has started to form? Then add a little bit of green onions. You can cut it at the right angle.

Now cover and cook for a while. If you keep the lid on, the radish is cooked better and the seasoning is cut better. So it's good to keep the lid on for about 5 minutes.

How much is it mushy now? Then add the prepared fried sesame seeds. And then you have to flip it over again.

Radish sprouts are pretty good, right? Stir-fry over low heat for another 3 minutes, and then let the water boil down over high heat for the last 1 minute. Then, turn off the light.

Put it on a plate and put it on the table.