Korean Ox Bone Broth (Milky Collagen-Rich Marrow Soup)
Sagol-guk is a Korean beef bone broth made by simmering marrow bones for hours until the liquid turns milky white from dissolved collagen and marrow. The seasoning is minimal - just green onion, garlic, and a touch of salt - letting the bone's natural richness speak for itself. The bones can be reboiled three or four times, each batch yielding progressively lighter broth. It is traditionally served piping hot with rice, seasoned to taste at the table.
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Instructions
- 1
Soak the bones in cold water for 2-3 hours to remove blood.
- 2
Blanch briefly in boiling water and rinse.
- 3
Place bones and water in a large pot; simmer for 6-8 hours.
- 4
Season with salt and garnish with green onion and garlic.
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