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

Chop the ginger and garlic, and slice the green onions. Keep one yellow onion whole for later.

In a large stock pot, combine the soaked beef short ribs, chopped aromatics, and 10 cups of water. Bring to a boil.

Once boiling, reduce heat to medium-low and skim off any foam that accumulates on the surface for about 5 minutes.

Allow the soup to simmer uncovered on medium-low heat for about 1 hour.

After an hour, add in the sliced radish and continue to simmer for an additional 20 minutes until tender.

Carefully remove all the aromatics and the whole onion from the pot.

Season the broth with guk ganjang, sea salt, and additional chopped garlic. Let it simmer for another 10 minutes.

Ladle the soup into bowls and garnish with sliced green onions and black pepper. Serve hot with a bowl of white rice.