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Blanch the beef brisket in boiling water for 3–5 minutes to remove impurities.
Add the beef brisket, ginger, white parts of the scallions, onion, bay leaves, white peppercorns, black peppercorns, and enough water to reach the MAX fill line of the Instant Pot.
Pressure cook on HIGH Pressure for 35 minutes.
Natural release for 40 minutes.
Remove the beef, onion, ginger, scallions, bay leaves, and peppercorns from the pot. Discard the aromatics.
Season the broth with salt to taste, 2 tbsp Korean soup soy sauce, and 1 tbsp fish sauce.
Add the radish and sauté for about 20 minutes, or until the radish is tender.
Slice the beef brisket into bite-sized pieces and return it to the soup. Let it gently simmer on low.
Cook your choice of noodles and veggies, then garnish with green onions.
Dip the beef in your favorite sauce and enjoy!