Begin by soaking the beef short ribs in cold water for about 1 hour to draw out excess blood.

Prepare your aromatics by chopping a whole yellow onion and ginger, and garlic.

In a large pot, combine the soaked ribs with the chopped aromatics and 10 cups of water.

Bring the mixture to a boil over medium-high heat.

Skim off the foam that forms on the surface to clarify your broth.

Reduce heat to medium-low and let the pot simmer uncovered for about 1 hour.

After simmering, add the radish slices and continue simmering for another 20 minutes.

Once the radish is tender, season the broth with guk ganjang and sea salt.

Let the soup rest for about 10 minutes to allow flavors to meld.

Ladle the soup into bowls, garnishing with freshly chopped green onions and black pepper.