Sujitang

Rinse the Beef brisket thoroughly under cold water. Place the Beef brisket in a large pot with 3000 grams of Water. Bring to a boil, then reduce heat and skim off any impurities that rise to the surface.

Add the Korean radish, Garlic cloves, Ginger, 50 grams of Green onion, and Black peppercorns to the pot with the Beef brisket. Simmer gently for 1.5 to 2 hours, or until the Beef brisket is tender.

Remove the Beef brisket and Korean radish from the broth. Strain the broth through a fine-mesh sieve to ensure it is clear. Set the broth aside. Once cooled, slice the Beef brisket thinly against the grain.