Remove the outer skin of boiled radish greens to make them tender, then rinse and squeeze out excess water.

Measure 3 cups of radish greens and set aside.

Heat 2 tbsp vegetable oil in a pot over medium-low heat.

Add 2 tbsp sesame oil to the pot.

Add 300g beef for soup and stir-fry until browned.

Add 3 tbsp red pepper powder and stir briefly to create chili oil.

Add 5 cups of water and bring to a boil over high heat.

Add 3 cups of radish greens and cook until boiling.

Add 1 tbsp minced garlic and 1/3 cup soy sauce, then boil again.

Add 7 cups of water (or rice water for extra flavor) and bring to a boil.

Add 3 sliced green chilies and 2 tbsp fish sauce, then boil again.

Add chopped green onion and adjust seasoning with salt if needed.