Soak the beef short ribs in cold water for 1 hour to draw out excess blood or flash boil them for 10 minutes and discard the water. Pat dry and set aside.

Peel the onion, leaving the skin on for richer flavor. Chop garlic and slice ginger. Gather green onions and chop them into large pieces.

In a large stock pot, combine soaked short ribs, prepared aromatics, and 10 cups of fresh water. Bring to a vigorous boil.

Reduce heat to medium and skim off any foam. Allow to simmer uncovered for 1 hour.

Add radish slices to the soup and continue simmering for an additional 20 minutes or until fork-tender.

Discard the large aromatics, season broth with guk ganjang, sea salt, and remaining chopped garlic, and simmer for 10 minutes.

Ladle the soup into bowls and garnish with sliced green onions and freshly cracked black pepper. Serve with rice.