Wash and finely chop the green onion. If you prefer a milder flavor, soak the chopped green onion in cold water for 10 minutes, then drain. This helps remove its sharp spiciness.

Peel the radish with a vegetable peeler or knife. Cut it into thin, matchstick-sized slices or julienne strips.

Heat a pan over medium heat. Add the sliced radish, salt, and sesame oil. Stir gently and cook for about 3–4 minutes until the radish releases moisture and begins to soften.

Pour in ½ cup of water and bring it to a gentle boil. Lower the heat and let the radish simmer for about 10 minutes, stirring occasionally. The radish should become tender and slightly translucent. Add more water if needed to prevent drying out.

Add minced garlic and perilla seed powder, stirring well to combine. Let it cook for another 1-2 minutes, allowing the flavors to blend.

Add the chopped green onion and stir everything together for about 30 seconds.

Turn off the heat and let it rest for a minute before serving.