Wash the turnips to remove any dirt or debris.
Remove the greens from the bulb and leave about ½ inch of the stem.
Slice the turnips in half lengthwise.
Use a mandolin to slice the thin garlic paper. If you do not have a mandolin, you can use a thin knife; try to slice the garlic as thin as possible.
Place a pot of water over high heat and salt the water so it tastes “salty like the sea.”
Allow for the water to come to a boil, and then submerge the turnips.
Cook for 30-40 seconds until the turnips are tender but still have a crunch.
Strain the turnips into a colander and submerge them in ice-cold water or an ice bath to stop the cooking process. Reserve.
Place a large sauté pan over moderate heat and coat with the sesame oil.
When the oil has ripples or waves and starts to smoke, for about 1 minute, add the turnips with the flat side facing down in the pan.
Cook for 2-3 minutes until the turnips have a golden-brown crust.
Flip the turnips, reduce the flame to low, and season with a pinch of salt.
Add the garlic and continue to cook for an additional 2 minutes until the garlic has infused in the oil and is slightly crispy and the turnips are coated in the infused oil.
Add the soy sauce and cook for 30-40 seconds. Lift the garlic from the bottom of the pan into the sauce with a wooden spoon or tongs. Toss with tongs so everything is mixed, and the turnips are coated in the sauce.
Serve and enjoy!