Ingredients:

 150 grams of beef brisket, 

2½ cups of sliced Korean radish, 

3 green onions, 

4 cloves of minced garlic, fish sauce, and 6 cups of water. 

Makes 2-3 servings.

 Pour 6 cups of water into a pot. 

Cut radish diagonally into thin strips (about 2½ cups worth) and put it into the pot. 

Cook it over medium-high heat. 

Chop beef brisket (150 grams) into small chunks and mince 3 or 4 cloves of garlic When the soup starts boiling (it should be about 10 minutes later), add the chunks of beef and garlic and boil it all for about 15 minutes more over medium heat. 

Skim the bubbles or stuff off the surface. 

Add fish sauce (depending on your taste) and put in the chopped green onions. 

Cook it for 5 or 10 minutes more over medium heat.