• Rinse the dried sea kelp and add to the pot with water. Boil and simmer for 20 minutes. Set a side to make the broth. Reserve the sea kelp for garnish later.
• Slice the beef thinly cross grain direction and place in a shallow bowl. Add Korean sou sauce, garlic, mirim, sesame oil, and pepper. Mix them well and let it marinade of 20 minutes.
• Peel the skin off from the radish. Cut into 1 1/2" high disks (about 2-3 disks). Cut into 3 sections and dice them about 1/4" thick slices.
• Heat oil in a pot over medium high heat. Saute beef to brown them. Pour the sea kelp broth to the beef and add radish slices. Let it boil.
• You will see some scum on top. Remove it by scooping up with a spoon.
• Cover with the lid and turn the heat to low. Let it simmer for 20 minutes or until the radish gets very soft and tender.
• Season with some salt and lots of pepper. Add the leek at last. Turn off the heat.
• Serve hot with rice and kimchi as a side dish.

Note : Garnish with sliced sea kelp and green onion.

• You can add some chopped red or green chili when you serve to spice up the flavor.
• The left over taste even better the next day.