Place the Korean boneless short ribs in a large pot and cover with 6 cups of water. Bring to a rolling boil over high heat, then reduce to medium-low and simmer for 40-45 minutes.

Slice the Korean radish into thick discs, then into small squares. Set aside for later.

Remove the beef from the pot. In the same pot, heat a tablespoon of sesame oil over medium heat. Add the diced radish and sauté for about 3 minutes until translucent.

Return the broth back to the pot with the sautéed radish and bring to a gentle boil.

Slice the cooked beef into bite-sized pieces and mix with sea salt, sesame oil, sesame seeds, guk ganjang, and minced garlic in a bowl.

Add the seasoned beef back into the pot with the radish and broth; simmer gently for an additional 10-15 minutes.