AuthoradminCategoryAsian Recipes, Beef recipes, Korean, SoupsDifficultyBeginner
1. Clean and blanch: Wash the bones and meat thoroughly. Boil them for 10 minutes in water, discard the water, and rinse the bones again — this removes impurities.
2. Long simmering: Place the bones and meat in a large pot, cover with fresh water, and simmer on low heat for at least 6–12 hours (ideally 18–24 hours). The broth should turn milky white — a sign that collagen and minerals have been extracted.
3. Flavoring: Toward the end of cooking, add the onion and garlic for subtle aroma.
4. Serving: Remove the meat, slice it thinly. Strain the broth and serve it hot with sliced beef, chopped green onions, and salt to taste. You can also add steamed rice or rice noodles.
💡 Korean Tips:
• Traditionally served with kimchi and white rice.
• Koreans prefer to season their own bowl with salt, rather than salting the whole pot.
• The soup can be refrigerated and reheated — it often tastes better the next day.
