Soak the Hanwoo brisket in cold water for 30 minutes to remove excess blood.

Slice the radish and green onion while the beef is soaking.

Add the drained brisket to a pot with 1 tbsp regular soy sauce, 1 tbsp sesame oil, and 1 tbsp minced garlic. Stir-fry until partially cooked.

Add the radish to the pot and stir-fry until the radish becomes translucent.

Add 3 tbsp chili powder and stir-fry briefly.

Pour enough water into the pot to cover the ingredients generously.

Add 4 tbsp soup soy sauce and bring the soup to a boil.

Add a handful of bean sprouts and the sliced green onion to the boiling soup.