Trim and pat dry the Beef Short Ribs, removing excess fat and any loose bone fragments.
Place the ribs in a large pot, cover with cold Water and bring to a rolling boil for 4–5 minutes to purge impurities; drain the ribs and rinse them and the pot to remove any scum.
Meanwhile, peel and cut the Korean Radish into large chunks, quarter the Onion, and lightly crush several cloves of Garlic.
Return the cleaned ribs to the pot, add fresh Water to cover (about 10 cups for 2–3 lb ribs), then add the radish, onion, crushed garlic and a tablespoon of Black Peppercorns. Bring to a gentle boil, then reduce heat to maintain a low simmer.
Skim foam and fat from the surface occasionally, then simmer gently, uncovered or partly covered, for 1.5–2 hours until the ribs are very tender and the broth is flavorful. Taste the broth as it cooks and continue skimming to keep it clear.
About 15 minutes before the end of cooking, remove the radish and onion; slice the radish into bite-sized pieces and discard the onion, then return the radish to the pot.
While the soup finishes, soak the Sweet Potato Glass Noodles in warm water for 10–15 minutes until pliable, then drain.
Stir in Korean Soup Soy Sauce and season with Fine Sea Salt to taste, adjusting for a balanced savory flavor without overpowering the clear broth.
Add the soaked glass noodles to the pot and cook for 3–5 minutes until they are translucent and tender.
Ladle the soup into bowls and garnish with thinly sliced Scallions and a light sprinkle of Ground Black Pepper. Serve hot, offering extra salt or soy sauce at the table if desired.
