In a pot, add water and beef brisket/chuck/boneless short ribs like I did here. This is Costco Korean Boneless Short Ribs. I used 2 pieces for this recipe.

Bring to boil and simmer for 40-45 minutes until meat is tender (fork goes easily into the meat). If you are using a thicker meat, cut your meat into ½ inch thickness so that it cooks easily. Alternatively, you can use an Instant Pot to make beef stock – especially with bigger pieces of meat.

While the stock is being made, cut Korean radish (mu) or daikon into 1 inch squares, about ¼ inch thick. Here I cut a whole radish into a 1 inch disc and then cut it into squares.

Cut green onions to use as garnish. I had some fun here and cut the green onions into 3 different styles. You are welcome to use any one of these cuts for your soup! The leftmost cut is cut at a diagonal (어슷썰기 Eoseut Sseolgi).

When beef is fully cooked and stock is ready, take beef out from the broth, let it cool and cut into small bite size pieces.

Transfer the broth out of the pot to a bowl. Heat some sesame oil in the empty pot on medium high heat. Add radish squares and sauté for 3 minutes or so until they are looking translucent.

Add the beef broth back to sauteed radishes and bring to boil and reduce heat to simmer. Let radishes cook in beef broth for 5 minutes.

While radishes are cooking, season beef with some salt, sesame oil, sesame seeds, guk ganjang (soup soy sauce), and chopped garlic.

Add seasoned beef into radish soup. Simmer for another 10 – 15 minutes or so until flavors are fully developed. Adjust time to your preference. If you like your radishes less soft, cook less.

Serve in a bowl, garnished with green onions. Provide black pepper at the table for those who want to add it.