Hearty Korean Beef and Radish Soup (Muguk)

Rinse the beef brisket under cold water and pat dry. Cut into 1-inch pieces.

In a large pot, add the beef and 6 cups of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes, skimming off any foam that rises to the surface.

Add the sliced daikon radish, minced garlic, soy sauce, sesame oil, salt, and black pepper to the pot. Stir gently to combine.

Increase heat to medium-high and bring the soup back to a gentle boil. Reduce heat to medium-low, cover, and simmer for another 20 minutes, or until the beef is tender and the radish is translucent.

Taste and adjust seasoning if necessary. Ladle the soup into bowls and garnish with chopped green onions before serving hot.