Soak the 400g beef shank and 800g brisket in cold water for one hour to draw out blood.
Bring 4000g of water to a boil in a large pot, then add the beef, 300g radish, 100g onion, 50g garlic, and 20g ginger.
Simmer the broth over medium heat for two hours, continuously skimming off foam and fat from the surface to ensure clarity.
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