Cube the Korean Radish into small bite-sized pieces. Slice the shiitake mushroom thinly. Slice the spring onion into small pieces
Put pot on a medium-high heat. Place Sesame Oil (2 teaspoons) in. Once oil is hot, drop meat in and stir until you get a nice sear on them.
Then drop the Korean Radish pieces into the pot and stir for approximately 30 seconds (or until you see the radish turn slightly clear)
Place rice water into the pot and then cover it with a lid. Boil on medium (gentle simmer) for 10 minutes. After 10 minutes, check the radish and see if it is soft - boil for slightly longer if needed
Take off lid and skim off the oil/beef foam that is on the surface
Place Minced garlic (1 teaspoon) and Soup Soy Sauce (3 teaspoons) into the soup. Then drop in mushroom and spring onions into the soup
Let it boil for 2 more minutes.
Eat it with bowl of hot rice.