Korean spicy radish soup with beef

Cut the peeled daikon; add the garlic.

Cut the beef brisket or skirt steak into bite-size pieces.

Add 1 tablespoon hot pepper flakes, 2 tablespoons fish sauce, 1 teaspoon salt, ground black pepper and sesame oil, then the liquid.

Cook over high heat about 20 minutes until boiling; skim off the surface.

Lower to medium-low and cook on until the radish looks translucent.

Serve with rice and side dishes, putting the rice into the soup.