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Optional: Parboil short ribs for 15 mins to remove excess fat and impurities, then rinse with water to remove small fragments
Peel and cut the radish into bite-sized pieces, about 1 inch thick
In a large pot, drizzle sesame oil. Add the beef, onion, and garlic, and cook until fragrant and the beef is no longer pink on medium heat
Add the radish and gochugaru. Sauté for about 3 mins
Pour in the water and add fish sauce, soup soy sauce, and dashida
Bring to a boil, then reduce heat and simmer for 20–30 mins
Add the scallions during the last 10 minutes. Taste and adjust seasoning with salt
Enjoy hot with a bowl of steamed rice