Korean Beef Bone Soup

Instructions

1. Prepare the bones
   Rinse the beef bones thoroughly under cold water. Place them in a large pot and cover with cold water. Bring to a boil and let simmer for 5 minutes. Drain and rinse the bones again to remove any impurities.
2. Start the broth
   Return the cleaned bones to a large stockpot along with the beef brisket. Add the onion, garlic, and ginger. Fill the pot with cold water until everything is covered by about 2 inches of water (approximately 6 liters). Bring to a boil, then reduce heat to a very low simmer.
3. Simmer the broth
   Allow the broth to simmer uncovered for 5-6 hours, occasionally skimming off any foam or impurities that rise to the surface. Add more water as needed to keep the bones covered. The broth should slowly turn milky white as the marrow and collagen are extracted from the bones.
4. Prepare the meat
   After about 3 hours, remove the beef brisket from the broth. Let it cool slightly, then shred or slice thinly and set aside. Continue simmering the bones for the remaining time.
5. Strain and season
   Once the broth has reached a milky white color and rich consistency, strain it through a fine mesh sieve into another pot. Season with salt to taste. The broth should have a subtle, clean beef flavor.
6. Serve the soup
   Place a portion of cooked rice in each serving bowl. Add some of the shredded beef brisket. Ladle the hot broth over the rice and beef. Garnish with sliced green onions and a drizzle of sesame oil.
7. Add tableside seasonings
   Serve with small dishes of minced garlic, salt, and black pepper on the side, allowing each person to season their soup according to taste. Traditionally, each diner adds these seasonings to their individual bowl.