Back to 8 servings broth 7 lb beef marrow bones (sagol) or a mix of marrow, knuckle and foot bones, cut into pieces; split or cut to expose marrow topping 3 lb beef brisket or shank meat, for topping and tender simmered slices serving 1 bunch green onions (scallions), chopped, plus extra for serving cooked short-grain white rice, for serving cooked somyeon or glass noodles, optional, for serving coarse sea salt and black pepper, to season each bowl broth water, about 4 to 5 gallons total across all boils, added in stages serving radish kimchi (kkakdugi) or cabbage kimchi, for serving
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1 Step 1: Soak the bones in cold water for at least 1 hour, changing the water once or twice, to draw out blood. Soak the brisket or shank separately the same way, then drain and refrigerate.2 Step 2: Parboil the drained bones in a large pot of cold water over high heat for 5 to 10 minutes, skimming off the scum. Drain, rinse the bones well, and scrub the pot clean.3 Step 3: Return the bones to the clean pot, cover with cold water, and bring to a hard boil over high heat. Reduce to a steady medium boil, partly covered, and cook about 5 hours, topping up with boiling water as it evaporates, until the broth turns thick and milky white.4 Step 4: Add the soaked brisket or shank to the pot with more water if needed and boil 1.5 to 2 hours until fork-tender. Remove the meat, cool, and slice thinly against the grain. Strain the broth into a large container.5 Step 5: Refill the pot with fresh water and the same bones, bring to a boil, and keep a steady medium boil for 3 to 5 hours until milky again. Strain this batch into the first and combine. Repeat once more if you want an even richer broth.6 Step 6: Chill the combined broth until the fat solidifies on top, then lift off and discard the fat. Reheat the broth until very hot.7 Step 7: To serve, place rice and noodles in bowls, add sliced brisket, ladle hot broth over, and top with chopped green onions. Season at the table with salt and pepper and serve with kimchi.getsaucepan.com/r/00958502-d97c-51c6-a4f7-3de6badce8a0
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