Radish Greens and Perilla Doenjang Braised Stew

Wash the boiled radish greens thoroughly and cut them into 5cm pieces.

Mix doenjang (soybean paste), perilla seed powder, and minced garlic with water to make a seasoning broth.

In a pot, add the radish greens, seasoning broth, and anchovy-kelp stock.

Boil over medium heat until the radish greens become tender, then season with soup soy sauce and salt to taste.

Cover with a lid and simmer until most of the liquid is reduced, then drizzle in perilla oil to finish.