Place the Beef brisket, Korean radish (mu), Garlic cloves, Green onions (white parts), and Black peppercorns in a large pot with Water. Bring to a boil, then reduce heat to low and simmer for 60 minutes, skimming any foam that rises to the surface.
2
Remove the Beef brisket and Korean radish (mu) from the broth. Strain the broth through a fine-mesh sieve to remove solids, reserving the clear broth.
3
Season the strained broth with 30g of Soy sauce (ganjang) and Salt to taste. Keep warm.
