Place the short rib pieces in a large pot and cover with cold water. Bring to a boil over high heat, then boil for 2 minutes to remove impurities.

Drain the ribs in a colander and rinse under cool running water until the water runs clear.

Return the cleaned ribs to the pot and add 8 cups of fresh water. Bring to a boil, then reduce heat to low and let simmer gently, skimming any foam during the first 5 minutes.

After simmering for 10 minutes, add minced garlic, minced ginger, onion chunks, and soy sauce, then stir gently to combine.

Continue simmering on low heat for 30 to 35 minutes until the meat is tender and nearly falls off the bone.

While the ribs simmer, prepare carrots, daikon radish, and potatoes by cutting into 1-inch pieces.

Add the carrots, daikon cubes, and potato cubes to the pot and stir gently to submerge. Simmer for 20 minutes.

After 15 minutes of vegetable cooking, taste the broth and add salt, black pepper, sugar, and sesame oil, stirring to distribute.

Continue simmering for an additional 5 minutes until vegetables are tender but not falling apart.

Ladle the soup into bowls, garnish with chopped green onions, and serve immediately while hot.