Prepare the beef by pressing it with paper towels to remove excess blood. Pre-make 1.5L kombu stock using 2 pieces of 5cm kombu.

Clean and rinse the bean sprouts. Cut the radish into large chunks and slice the green onion diagonally. Prepare 1 tbsp minced garlic.

Heat sesame oil in a pot and stir-fry the beef until its red color fades.

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

Transfer the beef and radish to a larger pot. Pour in 1.5L kombu stock and bring to a boil. Skim off any foam that rises.

Add the bean sprouts and minced garlic to the boiling soup.

Season the soup with 1 tbsp soy sauce, 2 tbsp fish sauce, 1 tbsp cooking wine, and a pinch of black pepper.