Place the beef short ribs in a large bowl and soak them in cold water for 30 minutes to remove any excess blood. Drain thoroughly.

Fill a large pot with about 8 cups of water, enough to cover the ribs. Bring the water to a rolling boil, then carefully add the short ribs. Allow it to return to a boil and continue cooking for 2 to 3 minutes. Drain the ribs, rinse them under running cold water, and clean out the pot to remove any impurities.

Return the rinsed ribs to the clean pot. Add 13 to 14 cups of fresh water along with the Korean radish, onion, garlic cloves, and ginger slices. Pour in the soup soy sauce and sprinkle in 1 teaspoon of salt (adjust according to the saltiness of your soy sauce). Bring everything to a boil over high heat. Continue to boil uncovered for 30 minutes, allowing the broth to develop depth and flavor.

After 30 minutes, carefully remove all the vegetables from the broth. Set the radish aside on a cutting board and discard the onion, garlic, and ginger. Add 2 additional cups of water to the pot. Cover and simmer over medium heat for about 1 hour, or until the meat becomes tender and succulent.

About 3 to 4 minutes before the soup is done, stir in 1 teaspoon of minced garlic and add the soaked starch noodles if using. Cut the reserved radish into thick bite-sized pieces and return them to the soup. Bring the pot back to a gentle boil. Season with salt and pepper to taste, skimming off any fat from the surface or using a fat separator if desired.

Ladle the soup into bowls and garnish with freshly chopped scallions. Serve hot, optionally accompanied by tender abalone for an even richer experience.