Sauteed Korean White Radish

2 cups Korean white radish, washed, peeled, julienned
1 tbsp perilla oil
1/2 tbsp pickled shrimp (saeu jeot)
1 tsp minced garlic
1/2 tsp ginger juice
1 tsp finely chopped green onion
1 tbsp roasted crushed sesame seeds

Saute the radish over medium-high, covering until it begins to soften. Add the shrimp, garlic, ginger juice, stir-fry once more. When it becomes clear and all the liquid is absorbed, add green onion and sesame seeds. Remove from heat.

Source: A Korean Mother's Cooking Notes by Sun-Young Chang