Jeyun-guk

Rinse the Beef brisket thoroughly under cold running water to remove any impurities, then place it in a large pot.

Add 2000 grams of Water to the pot with the Beef brisket and bring it to a rolling boil over high heat. Once boiling, reduce heat to medium-low, skim off any foam that rises to the surface, and simmer for 60 minutes until the Beef brisket is tender.

While the Beef brisket simmers, peel the Daikon and cut it into 0.5 cm thick half-moon slices. Drain the Firm tofu and cut it into 2 cm cubes. Peel and finely mince the Garlic cloves. Thinly slice the Green onions.