Korean radish provides a refreshing sweetness to the salty fermented broth.
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In a medium pot, sauté the brisket over medium heat until the fat begins to render and the meat is no longer pink.
Add the sliced radish to the pot and stir-fry with the meat for 2 minutes to absorb the beef flavor.
Pour in the anchovy broth and bring the mixture to a rolling boil.
Stir in the soybean paste (Doenjang) through a fine mesh strainer to ensure a smooth, clump-free broth.
Add the onions, mushrooms, and minced garlic, then reduce heat to medium-low and simmer for 15 minutes.
Gently slide in the cubed tofu and sprinkle the chili flakes on top if using.
Simmer for an additional 5 minutes until the radish is translucent and tender.
Garnish with chopped green onions and serve hot with a bowl of steamed rice.
