Ingredients

• 500 g 잡뼈
• 1.5 kg ox bone (sagol)
• 500 g beef brisket
• 60 cups water (15 L)
• 1 green onion
• 60 g whole garlic
• 2 dried red chilies
• boiled noodles or rice, for serving
• kakdugi, for serving
• green onion, for serving
• salt and ground black pepper, for serving

Instructions

1. Soak the 잡뼈 and ox bones in enough cold water to cover them overnight to remove the blood. Soak the beef brisket for at least 1 hour to remove the blood.
2. Place the bones in a large pot, add enough water to cover, bring to a boil over high heat, discard the first boiling water, and rinse the bones clean with cold water.
3. Add fresh water to cover, then add the green onion, garlic, and dried chilies. Simmer over low heat for 5 to 6 hours, skimming off impurities, until the broth turns slightly milky, then pour it into another pot.
4. Add water again to cover the 잡뼈 and simmer over low heat for 2 to 3 hours to make a milky broth. Add the beef brisket and simmer for about 1 more hour, then remove it.
5. Combine the bone broths, add a little more water to cover the 잡뼈, and simmer for another 2 to 3 hours until a milky broth forms. Remove the 잡뼈 and combine all the broth.
6. Slice the cooked meat.
7. Skim off any fat from the combined broth.
8. Place noodles or rice into a hot earthenware bowl, top with sliced meat and sliced green onion, and ladle in plenty of boiling broth.
9. Serve with salt and ground black pepper.
10. Serve with boiled somyeon or rice, and enjoy with kakdugi.