It's half a radish, but it's too big, so even if I use this to stir-fry radish and braised radish, there's 1/4 left.

First, radish greens.I made it a quarter.I wanted to chop it with a knife, but the knife didn't work well, so I cut it thin because I only had a thin one at home.You can make it thicker.

First, I'll add 1T of salt and pickle the radish for about 10 minutes.

Put 3T of perilla oil and 1T of garlic in the pan, stir-fry gently over low heat, and then fry the pickled radish.
(Don't throw away the leftover water because it'll be used later.)
Don't rummage too much because the radish might break

I'll stir-fry it, pickle it, add the remaining water + water, cover it, and cook the radish

When the water is almost gone, taste it and add salt to the seasoning.Add green onions and stir-fry over high heat until the water is gone.
(It's too much of a rummage)
Don't)

Add sesame seeds and stir-fry for another minute, then turn off the heat and add a little sesame oil or perilla oil to taste and finish.