Cut the boiled radish greens into bite-sized pieces.

Mix the radish greens with doenjang, gochujang, minced garlic, tuna sauce, red chili powder, and black pepper. Let it marinate for 10 minutes.

While marinating, chop the chives into 4cm pieces, and finely slice the chili and green onion.

Blend the canned mackerel and its liquid in a blender until smooth.

In a pot, combine the blended mackerel, marinated radish greens, and water. Bring to a boil over high heat.

Once boiling, reduce to medium heat and simmer for 10 minutes. Skim off any foam that rises to the surface.

Add the chopped green onion and 2 tbsp of perilla powder. Let it simmer briefly.