Korean Winter Radish Soup (Mu Guk)

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1 pound beef brisket

1 small onion, peeled and halved

3 green onions, 2 left whole, 1 chopped

1 large mu, about 2 pounds, peeled, cut into 2-inch chunks

1 3- x 8-inch piece kombu, wiped clean with a damp cloth

2 teaspoons kosher salt

3 cloves garlic, minced

1 teaspoon Asian sesame oil

-- Kosher salt and pepper to taste

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