Begin by soaking beef short ribs in a large bowl of cold water for 1 hour. This crucial step helps draw out any blood, resulting in a cleaner broth. After soaking, drain the ribs and set them aside.

While the ribs are soaking, prepare your aromatics. Chop ginger and garlic, and slice green onions, including the roots if available for extra flavor. The whole yellow onion will also join the pot later.

In a large stock pot, combine the soaked beef short ribs, your prepared aromatics, and 10 cups of water. Bring this mixture to a boil over medium-high heat.

Once boiling, turn down the heat to medium and use a ladle or spoon to skim off any brown foam that rises to the top. Continue this skimming process for about 5 minutes.

Reduce the heat further to medium-low and let the soup simmer uncovered for 1 hour. Skim foam regularly to maintain clarity in your broth.

After an hour of simmering, add thinly sliced radish to the pot. Continue to simmer the soup for another 20 minutes, or until the radish becomes tender.

Once the radish is tender, discard the beef short ribs, onion, and other aromatics from the broth. Season the soup with guk ganjang, sea salt, and any additional chopped garlic to taste.

To serve, ladle the steaming soup into bowls and garnish with fresh green onions and a dash of black pepper for added flavor.