Doenjang-Perilla Seasoned Fresh Radish Greens (4 Servings)

Rinse 300 g already-blanched tender radish greens, squeeze gently, and cut into 5–6 cm pieces. If starting raw, wash and boil for at least about 5 minutes until the stems soften, then rinse cold; weigh out 300 g after blanching.

In a bowl, combine 1 tbsp doenjang, 1 tbsp soup soy sauce, 1 tsp minced garlic and 1 tbsp perilla oil until smooth.

Coat the greens evenly with the seasoning, separating the stems, and rest for about 2 minutes.

Add seasoned greens and 80 ml water to a pan. Once bubbling, gently braise over medium heat for about 5 minutes, until stems bend easily and taste tender.

When a little liquid remains, lower the heat. Stir in 1 tbsp ground perilla seed and remaining 1/2 tbsp perilla oil. Add 1–2 tbsp water if too dry.

Taste before adding any salt because doenjang and soy sauce are salty. Serve warm. If the stems are still tough, add a little water and cook longer until tender.