1. Spicy and crispy.
2. The ingredients are ready.
3. Put the white radish in boiling water and boil it for about a minute.
4. Then blanch the radish leaves in boiling water. After blanching, use a plate to hold down the greens and let the greens under the water.
5. Chop the boiled vegetables and squeeze the water.
6. Do not put oil in the dry pan, fry the chopped vegetables to dry the water.
7. Stir fragrant vegetable oil with garlic and red pepper.
8. Add chopped green cabbage and appropriate amount of salt.
9. Mix appropriate amount of light soy sauce and mix well.
10. Best for bibimbap or serving daily.
Tips:1. The white radish will taste good after blanching.
2. Press the hot radish cherry with a plate to prevent it from floating.