Wash and trim the radishes, then slice them thinly on a diagonal, about 2-3 mm thick, for quick and even cooking.
Heat your wok or large skillet over high heat until it shimmers, then add the oil. Swirl to coat the pan evenly.
Add the sliced radishes to the hot pan in an even layer, letting them sizzle and cook for about 2 minutes until they start to turn translucent and develop a slight char on the edges.
Push the radishes to the sides of the pan, then add the minced garlic to the center. Cook for about 30 seconds until fragrant, with a golden aroma filling the air.
Mix the radishes and garlic together, then pour in the soy sauce, rice vinegar, and honey. Toss everything quickly to coat the radishes evenly with the glaze, listening for a gentle sizzle.
Continue stir-frying for 2-3 minutes, stirring constantly so the radishes become tender but still retain some crunch, with a shiny, smoky glaze forming on their surface.
Taste the radishes and adjust seasoning if needed—add more soy for saltiness, honey for sweetness, or a splash of vinegar for brightness.
Remove from heat and let rest for a minute, allowing flavors to settle and the glaze to thicken slightly.
Serve immediately while hot, garnished with chili flakes or fresh chili if desired, and enjoy the smoky, tender radishes with their bright glaze.
