Boil water and add radish greens starting from the stems. Add coarse salt and blanch for 1 minute. Then add the leafy parts and blanch until the stems are slightly bendable.

Rinse the blanched greens in cold water to remove heat and drain them in a colander.

Squeeze out the water from the greens and cut them into 5-6 cm pieces for easy eating.

Heat a pan and add perilla oil. Stir-fry the radish greens until the leafy parts start to wilt. Add soy sauce and fish sauce, or substitute with tuna sauce if preferred.