Ingredients
- 3-4 pound sbeef marrow bones (sagol, 사골), cut upYou can also use cow knuckles (도가니) and/or foot (우족)
- 1-2 pound sbeef brisket or shank meat
- cooked rice
- cooked somyeon (or glasnoodles
- thinly slice d meat, cooked with the bones
- lots of chopped scallions
- salt and pepper
Instructions
- Soak the bones in cold water to draw out as much blood as possible, about 1 hour (or longer if you have time). Rinse well and drain.
- Soak the meat in another bowl to draw out as much blood as possible, about 1 hour. Drain. Keep it in the fridge until ready to use.
Tips
Important note for experimenters, if you decide to try making a different soup combination with your left over broth and decide to add carrot while you’re simmering, you will loose the milky white color that contrasts so beautifully and makes the colors of the rest of soup ingredients stand out. If you want carrot, cook separately.