Slice the radish into thin strips and sprinkle with 0.5 tbsp salt. Let it sit for 10 minutes to soften and slightly firm up.

Heat a pan over medium heat, add minced garlic and sesame oil, and sauté until fragrant.

Add the salted radish to the pan, discarding half of the liquid released during salting. Mix well and cook for 5 minutes with the lid on over low-medium heat.

Mix 3 tbsp perilla powder with 100 ml water to create a perilla sauce. Adjust thickness to your preference.

Pour the perilla sauce into the pan, add chopped green onion, and gently stir to combine.