Place the radish and cabbage leaves on the bottom of a large pot. Add in the chicken, garlic cloves, and green onion stalks. Pour about 8 cups of water into the pot.
Bring the pot to a boil on medium high heat and continue to simmer (covered) for 20 minutes.
Add in the ½ onion, and bring the stove to medium low heat and continue to simmer for about 20-25 minutes. Add in more water if the water reduces too much.
Remove and toss out the cabbage, garlic cloves, green onion stalk and onion.
Remove the radish and cut into large pieces. Remove the chicken, and shred the chicken into small pieces. Set aside.
Skim off any of the excess fat floating on top of the broth.
Optional - Add 1 tsp salt and ½ Tbsp maesil to the broth and stir.