Sogogi Gukbap

Rinse the beef brisket under cold water. Place the beef brisket in a large pot with 2500g of water and bring to a boil over high heat. Skim off any foam that rises to the surface.

Reduce the heat to medium-low, cover, and simmer the beef brisket for 90 minutes, or until tender.

While the beef brisket simmers, prepare the vegetables. Peel and slice the Korean radish into 0.5cm thick half-moon shapes. Peel and quarter the yellow onion. Peel and crush the garlic cloves. Chop the green onions into 3cm lengths, separating the white and green parts.