Ingredients

• 4 bowls cooked white rice
• 1 kg beef leg bones
• 500 g beef back bones
• 500 g beef brisket
• 500 g ugeoji (napa cabbage outer leaves)
• 1 green onion
• 2 red chili peppers
• 1 tsp salt
• 2 tbsp minced green onion
• 1 tbsp soy sauce for soup
• 1 tbsp minced garlic
• 1 tbsp sesame oil
• 1/2 tsp ground black pepper
• 2 tbsp doenjang (soybean paste)
• 2 tbsp minced green onion
• 1 tbsp gochugaru (red pepper flakes)
• 1 tbsp minced garlic
• 1 tbsp sesame oil

Instructions

1. Soak the beef leg bones and back bones in cold water overnight, and soak the brisket for at least 1 hour to remove blood.
2. Boil the bones in enough water over high heat, discard the first water, rinse the bones, then add fresh water and simmer over low heat for 5 to 6 hours, skimming impurities.
3. Pour off the milky broth. Add cold water to the bones again and simmer for 2 to 3 hours, then add the brisket and simmer for about 1 hour before removing it.
4. Combine the bone broths, add more water to cover the bones, and simmer for another 2 to 3 hours. Remove the bones and combine all the broth.
5. Slice the brisket thinly and season it with the meat seasoning mixture.
6. Boil the ugeoji in water for 10 minutes, then soak it in cold water for about 20 minutes.
7. Cut the green onion diagonally and halve, deseed, and slice the red chili peppers diagonally.
8. Bring the broth to a boil, add the seasoned ugeoji, and simmer over medium heat for about 30 minutes.
9. Add the seasoned beef and simmer for about 10 more minutes. Add the green onion and red chili peppers, then serve in bowls.