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garconnesque
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Prepare and soak the short ribs by soaking them in cold water for 1 hour to draw out any blood from the meat.
In a large stock pot, combine the soaked ribs, prepared ginger, green onions, the whole onion, green onion roots, and 10 cups of water. Bring this mixture to a boil over medium-high heat.
Once it reaches a boil, reduce the heat to medium and skim off any brownish foam that rises to the top.
Lower the heat to medium-low and simmer the broth uncovered for 1 hour.
After the initial hour of simmering, add radish slices to the pot and allow the soup to simmer for an additional 20 minutes.
Once the radish is tender, discard all the aromatics, leaving only the broth and tender ribs. Season the soup with guk ganjang, sea salt, and additional chopped garlic. Simmer for 10 more minutes.
When ready to serve, garnish each bowl with freshly sliced green onions and a sprinkle of black pepper.