To blanch them, place them into a pot of cold water with salt and baking soda (or sugar) and cover and bring to a boil. While they are boiling, you do want to stir them around in the pot occasionally, or the ones on top do not cook as fast. Boil for ten minutes, then rinse them off in cold water.
After blanching cut off the part that attaches to the radish and scrape the outside of the stem and peel off the almost outside layer.
Chop up the stems and leaves.
Add Korean red pepper flakes, soybean paste, onions, soy sauce, and ground soybeans. Give a good mix and set aside.
Chop up the green onion and spicy pepper.
Cook
Add the seasoned stems to a pot, add the rice water and bring to a boil. And cook for ten minutes and taste for seasoning. If needed, add salt.
After adjusting seasoning add the green onion and green peppers and cook for two more minutes. The dish is now ready to serve.