Korean Beef Bone Soup

This dish only needs bones, meat and water. After a long preparation, it turns out rich and takes on a milky white hue. The best addition to it would be rice or noodles.

Ingredients

• Chopped beef bones 1,300-1,800 g
• Water 12 l
• Beef pulp 500-900 g
• Salt taste
• Ground black pepper taste
• Can add Daikon taste
• Boiled rice or noodles taste
• Leek or green onions taste

Directions

1. Place the bones in a saucepan and fill with water to cover completely. Bring to a boil and cook for 10 minutes. Then drain all the liquid, rinse the bones and rinse the pan.
2. Return the bones to the pot and add the meat. Pour in enough water so that the level is several centimeters above the bones.
3. Refer to your pot for the amount of water and top up as needed to keep bones and meat covered at all times.
4. Boil over high heat, then reduce to medium and cook for one and a half to two hours. When the meat is tender enough, place it on a plate, cool and refrigerate.
5. Continue cooking the soup; it should boil for 5 hours in total.
6. Drain all of the broth into a saucepan. Fill the bones with water again and cook the broth for a few more hours, until it acquires a milky hue. Drain the broth again and repeat the procedure a third time, only add a little less water.
7. You can skip this step, the first broth will already be rich and tasty.
8. Mix all three broths, cool and use a spoon to remove the frozen fat from the surface.
9. Use as much beef as you need to serve multiple servings. Cut into slices, cover with the required amount of broth and add large pieces of daikon.
10. Bring soup to a boil and serve on bowls. Add rice or noodles and onions. Salt and pepper each serving to taste.