In a large pot, combine the beef brisket with enough water to cover it completely. Bring it to a rolling boil over high heat, then reduce the heat to medium-low. Let it simmer uncovered for about 30 minutes until the brisket is tender and easily pierced with a fork, releasing its rich flavors into the broth.

As the broth simmers, use a ladle or skimmer to carefully remove any impurities or foam that rise to the surface.

Next, stir in the soy sauce, gochujang, gochugaru, and minced garlic into the simmering broth. Mix well to ensure that the chili paste fully dissolves and the flavors meld together beautifully. Allow it to cook for an additional 5 minutes over low heat.

Add chopped onion, sliced napa cabbage, cubed tofu, and daikon radish to the pot. Gently stir to combine all the ingredients well, then cover the pot and let it simmer for another 20 minutes.

While your soup is simmering, heat a small pan over medium heat and add a drizzle of sesame oil. Sauté the sliced green onions for about 2-3 minutes, until they soften and become fragrant.

At this point, taste your Korean Winter Soup and adjust the seasoning with salt and pepper. Stir gently to incorporate.

Ladle the Korean Winter Soup into warm bowls and serve immediately alongside steamed white rice.