Step 1

Pat dry 2 lb. bone-in beef short ribs. Separate meat from bones and cut into ½" pieces; set bones aside.

Step 2

Heat 2 Tbsp. vegetable oil in a large Dutch oven or other heavy pot over medium-high. Cook one 2" piece ginger, scrubbed, thinly sliced, and 2 garlic cloves, smashed, stirring often, until golden, about 4 minutes. Push ginger and garlic to one side of pot and add short rib meat and reserved bones. Cook, turning occasionally, until meat and bones are lightly browned, 5–7 minutes. Stir in 1 medium onion, thinly sliced, and 1 bunch scallions, trimmed, halved crosswise, and cook until heated through, about 2 minutes.

Step 3

Add 1 large daikon (about 1 lb.), peeled, cut into ½" pieces, 2 bay leaves, 1 cup michiu or dry sake, 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, 2 tsp. five-spice powder, 2 tsp. ground white pepper, 1 tsp. MSG, and 8 cups water. Stir to combine and bring to a boil. Reduce heat to a simmer, cover pot, and cook until beef and daikon are tender and flavors have melded, 40–50 minutes. Skim fat from soup; remove and discard bay leaves, scallions, and bones (if desired). Taste and add more salt and/or white pepper if needed.

Step 4

Ladle soup into bowls. Top with 1 bunch cilantro, leaves with tender stems picked, coarsely chopped, and drizzle with toasted sesame oil.