Rinse the cleaned squid under running water and slice into appropriate thickness.

Slice 1/4 radish thinly, and cut green onion and chili pepper diagonally. Skip chili pepper if preferred.

Heat 3 tbsp perilla oil in a pot and stir-fry the sliced radish and squid over medium heat until the radish turns translucent.

Add 2 cups water, 1 tbsp minced garlic, 2 tbsp fish sauce, and 1/5 cup soy sauce to the pot and bring to a boil.

Simmer the radish and squid in the seasoning mixture until the flavors are absorbed.

Pour 5 additional cups of water into the pot and boil until the broth is flavorful. Adjust seasoning with salt if needed.

Add the sliced green onion and chili pepper, and simmer briefly.