Prepare the ingredients: 120 ml anchovy kelp broth, 3 cm radish, 10 cm green onion, 0.5 tsp minced garlic, 1 tsp baby soy sauce, 1 tsp perilla oil, and 1 tsp sesame seeds.

Thinly slice the radish and chop the green onion.

Heat 1 tsp of perilla oil in a pot over low heat.

Add the sliced radish to the pot and stir-fry until it becomes translucent.

Pour in 120 ml of anchovy kelp broth and add 1 tsp baby soy sauce and 0.5 tsp minced garlic.

Cover the pot and simmer for 3 minutes on low heat.

Crush the sesame seeds using a mortar and pestle.

Add the chopped green onion to the pot, cover, and simmer for 1 more minute.

Turn off the heat and let the dish rest for 30 seconds.