Ox Bone Soup (Seolleongtang)

Ingredients

• 3 lb beef leg bones (marrow and knuckle)
• 1 lb beef brisket
• 16 cup water
• 3 stalk scallions, chopped
• to taste salt
• to taste black pepper
• 2 oz dried somyeon noodles (optional)

Steps

1. Soak the beef bones and brisket in cold water for at least 4 hours, changing the water occasionally to remove blood.
2. Place the bones in a large pot and cover with fresh water. Bring to a boil for 10 minutes, then drain and rinse the bones thoroughly to remove impurities.
3. Return the cleaned bones to the pot with 16 cups of fresh water. Bring to a boil, then reduce to a low simmer.
4. Add the brisket to the pot after 1 hour of simmering. Continue simmering for another 2 hours until the meat is tender.
5. Remove the brisket, let it cool, and slice it thinly. Store the meat in the fridge until ready to serve.
6. Continue simmering the bones on low heat for at least 10-12 hours until the broth turns a milky white color. Add more water if the level drops too low.
7. Strain the broth through a fine-mesh sieve or cheesecloth to remove bone fragments and excess fat.
8. To serve, place cooked noodles and sliced beef in a bowl. Pour the hot boiling broth over them.
9. Garnish with plenty of chopped scallions. Let each person season their own bowl with salt and black pepper to taste.