Heat 2 tbsp sesame oil in a pot and sauté 1 cup pork shoulder until lightly browned.

Add 1/2 tbsp minced garlic and 2 tbsp soju to remove any pork odor.

Add a pinch of ginger and continue to sauté for enhanced aroma.

Add 2 cups sliced radish and stir-fry with the pork until slightly softened.

Add 1 tbsp chili powder and 1 tbsp soy sauce, then mix well.

Pour water into the pot and simmer until the radish is fully cooked.

While simmering, chop 4 leaves of napa cabbage, 1 cup green onion, and 1/2 onion.

Add the napa cabbage to the pot and cook until tender.

Season with 1 tbsp fish sauce or shrimp paste for additional depth.

Add green onion and onion, then bring the soup to a boil.