Beef Radish Soup

Roughly wash the brisket in water.

Sprinkle flour over the brisket to coat it, then wash it clean.

Place the brisket in a bowl and add 1 tbsp of sugar.

Soak the brisket in the sugar water for 30 minutes.

Of the three green onion stalks, cut two for the stock and cut one into 4cm pieces to use as garnish.

Of the 12 garlic cloves, set aside 3 for garnish and slice the remaining 9.

Cut the radish in half, peel it, and cut it into cubes.

Once the blood is drained from the brisket, place it in a pot with kelp, 1 piece of ginger, bay leaves, whole peppercorns, green onion stalks, and water, and bring to a boil.

Pour in enough water to just cover the brisket (about 500ml).

Turn the heat to high and boil for 1 minute to drain the blood from the brisket.

Remove the brisket and wash it roughly with water.

Place the kelp, ginger, garlic, bay leaves, whole peppercorns, the flour-washed brisket, water (1L full), green onions, and dried chili into the pot.

Remove only the stems of the spicy chili and add them to the pot.

Turn the heat to high and bring the broth to a boil.

Skim off the foam and boil vigorously for 40 minutes.

Boil the brisket in the broth for another 30 minutes to extract the flavor.

Remove the brisket, let it cool slightly, and slice it at a slight angle against the grain.

Put the sliced brisket back into the broth and cook for 10 minutes.

Remove only the green onions and season with the three garlic cloves, two pinches of salt, and two teaspoons of soy sauce.