Sogogi Gukbap (Beef Soup with Rice)

Rinse the Beef brisket under cold water. Cut the Korean radish into thick half-moon slices. Mince the Garlic cloves.

In a large pot, combine the Beef brisket and Water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 30 minutes, skimming off any foam or impurities that rise to the surface.

Add the Korean radish to the pot and continue to simmer for another 60 minutes, or until the Beef brisket is tender.