Boiling white Korean beef bone soup: Perfect for rejuvenating en
If you eat the soup of beef bone soup, your cold body gets warm and firm right away, so it's called a health food...You can feel it yourself. It takes a long time and it's a bit cumbersome to wash the dishes, but it doesn't require a special cooking process. You can just eat the soup with chopped green onions and salt, and it can be used as a base for various dishes, so I recommend you make a big decision and try it in preparation for the cold winter :)
6 serving
Within 999 minutes
핸디B
Ingredients
  • Beef bone soup
    1.3kg
  • mixed bones
    1.3kg
  • Water
    12+4L
Cooking Steps
STEP 1/8
Please prepare the beef bones.
* I used 1.3kg of Korean beef bone and 1.3kg of miscellaneous bone.
* The total amount of 2kg is enough.
STEP 2/8
Wash the bones under running water.
Place the washed bones in a stock pot and drain the blood with plenty of water. Change to new water after 2 hours. (2 times)
STEP 3/8
Drain the blood and start boiling with fresh water.
STEP 4/8
Discard all the water that has been boiled as a base and remove as much fat and impurities as possible from the bones. Wash bones and stock pot.
STEP 5/8
Put the bones back in a stock pot and bring to a boil with clean water.
STEP 6/8
It's been two hours.
STEP 7/8
It's been 6 hours.
The water will boil down while boiling, so check the amount of water and make up for it.
STEP 8/8
It's a broth that's been boiled for 9 hours and pulled out white.
Refrigerate only enough to consume within 7 days and keep the rest in small portions.
Even if you don't boil it for 9 hours at a time like me Take 2/3 of the broth that has been boiled for 6 hours and add water to the remaining 1/3 of the broth and boil it for another 6 hours. There's no fixed method, so feel free to choose^^ However, once it starts boiling, it is recommended to boil for more than 6 hours. For your information, I used a 28L stock pot.
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