Siraguk

Soak the Dried radish greens in cold Water overnight, or for at least 6-8 hours, until fully rehydrated and softened. Drain the Water, then rinse the Dried radish greens thoroughly. Squeeze out excess Water and cut into 5-7 cm lengths.

In a large pot, add the Beef brisket and 1500g of Water. Bring to a boil, then reduce heat and simmer for 40 minutes, skimming off any foam. Remove the Beef brisket, let it cool slightly, then shred it into bite-sized pieces. Reserve the beef broth.

In a large mixing bowl, combine the rehydrated Dried radish greens, shredded Beef brisket, Doenjang, Gochugaru, half of the minced Garlic, and Guk-ganjang. Mix well by hand, ensuring the seasonings are evenly distributed.