Korean Ox Bone Soup

Instructions

1. Prepare the bones
   Rinse the beef bones thoroughly under cold water to remove any bone fragments. Place them in a large stockpot and cover with cold water. Bring to a boil and simmer for 5 minutes. Drain and rinse the bones again under cold water to remove impurities.
2. First boil
   Return the cleaned bones to the stockpot along with the beef brisket. Add the garlic, onion, and salt. Cover with 16 cups of cold water. Bring to a boil, then reduce heat to maintain a gentle simmer. Skim off any foam or impurities that rise to the surface.
3. Long simmer
   Simmer uncovered for 6-8 hours, adding more water as needed to keep the bones submerged. The longer you simmer, the milkier and more flavorful the broth will become. The broth should turn cloudy white.
4. Prepare the meat
   After about 3 hours, remove the beef brisket when it becomes tender. Let it cool, then slice it thinly across the grain. Set aside for serving.
5. Strain the broth
   Once the broth has simmered for the full time, strain it through a fine-mesh sieve into another pot. Discard the bones and aromatics. Return the broth to a simmer.
6. Prepare noodles
   If using Korean glass noodles, cook them according to package instructions, drain, and set aside. If using rice, have it cooked and ready.
7. Assemble the soup
   Place a portion of noodles or rice in each serving bowl. Add sliced beef brisket and ladle the hot broth over top. Season each bowl with salt and freshly ground black pepper to taste.
8. Garnish and serve
   Top each bowl with sliced green onions and a drizzle of sesame oil. Serve immediately with kimchi on the side if desired. Each diner should mix and season their own bowl to taste.