Wash radishes thoroughly to remove moisture. At this time, it's better to use it as it is without removing the skin, but the radish withered and removed the skin with a filler.

Slice the radish. When cooking cooked radish greens (Sukchae), cut radish too thinly, so keep in mind that the radish may break during cooking. And if it's a sukchae, you should use the white part of the radish, and it's delicious to use the blue part of the radish when you use raw vegetables.

Slice the radish.

If you use a coating pot, it doesn't stick when you stir-fry it, so it's comfortable. It's a ceramic pot that's popular these days. If you use this pot, it doesn't stick like a frying pan, so it's good for stir-frying. I'll heat the pot first. That way, the oil doesn't burn

Add 1 tablespoon grape seed oil. It doesn't stick, so you don't need a lot of oil doesn't need much.

Stir-fry the radish.

Mix it evenly and stir-fry it

As the radish is fried, it starts to lose its breath, and water starts to come out from the moisture from the radish. Stir-fry it evenly so that it doesn't burn on high heat.

Pour 300ml of rice water. You can use the second or third water after washing the rice.

Add 2 teaspoons of salt, first add only 1 teaspoon, and then add the remaining 1 teaspoon when it's almost done. That way, you can prevent it from being squeezed at once. The amount of salt can also vary depending on the degree to which the rice water is boiled down.

Reduce the heat when the rice water starts to boil.

Cover and cook over low heat for about 20 minutes.

It tastes better when there's a little soup on the bottom of the pot. It's enough to have 1-2cm of soup left.

I'll sprinkle a little bit of sesame.