Rinse the radish greens (mucheong) in water, squeeze out excess moisture, and chop finely with scissors.

Mix 3 tbsp perilla powder with some perilla oil to make it less thick, season with a pinch of salt, and set aside.

In a pot, sauté 1 tbsp minced garlic with a generous amount of perilla oil, then add beef and glutinous rice. Season with 1/2 tbsp soy sauce. Add peas if desired.

Add the prepared radish greens to the pot and simmer on low heat for over 10 minutes until the glutinous rice is fully cooked. Stir occasionally to prevent sticking.