Beef and Radish Soup

Cut the radish into thick slices, not too thin.

Add 3 tbsp of soup soy sauce to the sliced radish and marinate for 15 minutes.

Soak 300g of beef brisket in water for 20 minutes to draw out the blood.

Rinse the blood-drained beef brisket in water and remove it.

Place 2.3 liters of filtered water and the beef brisket in a pot and bring to a boil.

Skim off any impurities that rise to the surface when the water boils.

After boiling the beef for about 5 minutes, add the radish marinated in soup soy sauce.

Turn the heat to high, and when it comes to a boil, add the dried kelp.

Boil for about 10 minutes after adding the kelp, then remove the kelp.

After removing the kelp, continue boiling for about 20 more minutes.

Add 1/4 tbsp of hamcho salt, 1/2 tbsp of minced garlic, a little black pepper, and 1 tbsp of sand lance fish sauce.

Cover the pot with a lid, reduce the heat to medium-low, and boil for another 10 minutes.

Slice the green onion and add it.

Finally, add the green onion and boil to complete the beef and radish soup.