Chop the boiled radish greens into small pieces.

Prepare the vegetables by chopping green onion, garlic, shiitake mushrooms, and onion.

Boil the radish greens with 300ml water, 0.5 tbsp fish sauce, and 0.5 tbsp soy sauce on high heat until boiling, then reduce to low heat and simmer for 10 minutes.

Once the radish greens are tender and the liquid has reduced, add the chopped vegetables and stir-fry for 5 minutes on low heat.

Add 2 tbsp doenjang, 1 tbsp chili powder, and 2 tbsp perilla oil to the mixture and stir well.

Pour 100ml broth into the pan and let it simmer uncovered for 1-2 minutes on medium heat to reduce excess liquid.