Siraegi Tang

Soak the Dried radish greens in plenty of cold Water for at least 12 hours, or overnight, changing the Water once or twice.

After soaking, drain the Dried radish greens and boil them in fresh Water for 30-40 minutes until tender. Drain, rinse in cold Water, and squeeze out excess Water. Cut the softened Dried radish greens into 5-7 cm lengths.

In a large pot, add the Beef short ribs, 2000g of Water, the whole Onion, and the Korean radish (cut into large chunks). Bring to a boil, then reduce heat and simmer for 1 hour, skimming off any foam, until the Beef short ribs are tender and a rich broth is formed.