Peel the radish with a potato knife.

Shred as thinly as possible. If you're not confident, it's better to use a chopping knife.

Prepare 1 cup of finely sliced green onion, 1/3 cup of soy sauce, 1/2 cup of perilla oil, and 1/3 cup of sesame seeds.

Prepare half a cup of rice water based on a paper cup. It's better to use the second washed water for the rice water. Throw away the first water quickly and use the second or third rice water.

It's sesame seeds. It's made in Japan. There are domestic products these days. You can also adjust the thickness of the sesame seeds, but this one is convenient for cooking. Housewife Baek used a mini mortar to grind sesame seeds, but if you don't have them, put them in a zipper bag, close them, and pat them with a bat or grind them in a grinder.

It's ground sesame. It's finely ground, and as soon as you grind it, the savory scent vibrates.

Heat the pan slightly and stir-fry perilla oil and green onions. Perilla oil bubbles a lot as it is fried. There are a lot of people who eat a spoonful because it's good for the body. Perilla oil has a rich aroma and savory taste, and about 60% of the ingredients are made up of linolenic acid, an omega-3 fatty acid, which is good for the body. Omega 3 improves blood circulation and prevents heart attacks and strokes. This is because omega-3s prevent blood clots and inflammation and lower blood pressure.

When the green onion oil is stir-fried, add the radish and stir-fry slightly, then add half a cup of rice water. Then add 1/3 tablespoon of brown sugar. Sugar acts as a seasoning and gives it a rich taste.

Add soy sauce and half a tablespoon of ground garlic. Moisture comes out from radish and rice water goes in, so radish is cooked well.

Reduce the heat to low and close the lid and let the radish ripen. Personally, I used the lid because I liked the radish to be fully cooked.

Lastly, add only half of the ground sesame seeds and mix them again.

The radish greens are done.