Boil water and add anchovy stock pack, simmer for 10 minutes to prepare stock.

Rinse boiled radish greens multiple times to clean thoroughly.

Peel the skin off radish green stems for better texture.

Squeeze out excess water from radish greens and divide into portions.

Cut radish greens into bite-sized pieces and mince garlic and green onion.

Mix radish greens with soy sauces, perilla oil, minced garlic, and let marinate for 15-20 minutes.

Heat cooking oil in a pan and stir-fry the greens on medium-low heat for 3 minutes.

Add 2-2.5 cups of anchovy stock and bring to a boil.

Cover and simmer on low heat for 15-20 minutes until greens are tender.

Uncover, add perilla powder and minced green onion, and mix well.

Optionally drizzle perilla oil before serving.