Radish greens are not good for chopping too thinly because they break a lot when cooking. If you cut it too thick, the texture isn't good, so I think the point is to cut it in moderation. I think it's hard to cut it properly. I like radish that doesn't get wind and has a lot of moisture. Be careful because radish with wind can taste bitter when you make radish greens.

Please chop the radish greens and prepare them. If you slice it too thinly, it'll break up a lot. I think a proper size would be good for this as well. If you stir too much when cooking radish greens, it will break down a lot, so it's better to be careful when stir-frying them.

Radish greens are really simple. Add shredded radish and add half cup water. You can stir-fry radish greens, but this is the simplest and best way.

Season with 1 tablespoon of salt. Just season with salt without adding any other seasoning. When making radish greens, there are cases where they are stir-fried with sesame oil to make radish greens, but it is best to make radish greens simply like this.

Stir it evenly so that the salt can be cut properly, and then boil it down. I like how to make radish greens that go well with the fifteenth of lunar January. Stir-fried radish greens is a dish that even beginners can make easily.

Add the ingredients and boil them over medium to low heat until the radish is cooked. If the radish is cooked too well, the texture is not good, so if it becomes transparent, open the lid and check.

When the radish is cooked transparently, toss and check the texture. If the radish is cooked with a crunchy feeling, it's like cooking is done.

At first, when the poured water boils down and becomes self-sufficient, radish greens are complete. It's the charm of radish greens that you can make easily.

Add the savory taste with 1 tablespoon of sesame oil and add sesame salt according to your preference. You can add more seasoning depending on your preference. It's good to make it briefly and use it as a bibim.