Instructions: Grate Japanese radish and drain briefly in strainer.

Cut perilla leaves and ginger into matchstick-size pieces. Slice garlic. Heat cooking oil in frying pan, add garlic and fry over low heat until crisp.

Cut beef into bite-size pieces, season with salt and pepper. Heat cooking oil in frying pan, add beef and panbroil.

Arrange radish, perilla leaves, ginger, garlic and beef on serving plate and garnish with ume. Serve with citrus-soy dipping sauce.

This recipe yields 4 servings.

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