Korean Beef Bone Porridge

Instructions

1. Prepare the bones
   Place beef bones in a large pot and cover with cold water. Bring to a boil and continue boiling for 5 minutes to remove impurities. Drain, rinse the bones thoroughly under cold water, and clean the pot.
2. Create the bone broth
   Return the cleaned bones to the pot with the beef brisket. Add 8 cups of water, onion, garlic, and ginger. Bring to a boil, then reduce heat to low. Simmer covered for about 4 hours, occasionally skimming off any foam that rises to the surface.
3. Prepare the rice
   When the broth has been simmering for about 3 hours, cook the soaked rice in a separate pot with 2 cups of water until it becomes very soft and porridge-like, about 30 minutes, stirring occasionally to prevent sticking.
4. Shred the meat
   Remove the beef brisket from the broth and let it cool slightly. Shred the meat into small, bite-sized pieces using two forks or your fingers.
5. Strain the broth
   After 4 hours of simmering, strain the broth through a fine-mesh sieve into a clean pot. Discard the bones, onion, garlic, and ginger. Return the strained broth to medium heat.
6. Combine and season
   Add the cooked rice and shredded beef to the strained broth. Stir in the sesame oil and fish sauce if using. Season with salt to taste. Simmer together for 10-15 minutes to allow flavors to meld.
7. Serve hot
   Ladle the porridge into bowls. Garnish each serving with sliced green onions and a sprinkle of toasted sesame seeds. Serve immediately while hot.