Korean Ox Bone Broth (Milky Collagen-Rich Marrow Soup)
Quick answer
- Total time
- 540 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 5
About this dish
Beef leg bones simmer for more than six hours until the broth is as white as milk.
Read more
It belongs with seolleongtang and gomtang, but no meat goes in. The same bones can be boiled again three or four times, each batch paler and cleaner-tasting than the last.
Ingredients
Instructions
- 1
Place 1000 g beef marrow bones in a large pot or bowl and cover fully with cold water.
Soak for 2 to 3 hours, changing the water every 30 minutes so blood is drawn out and the finished broth tastes cleaner.
- 2
Move the drained bones to boiling water and blanch over high heat for 10 minutes.
Discard the blanching water completely, along with the foam and gray scum, because keeping it would make the broth muddy and heavy.
- 3
Rinse each blanched bone under cold water, rubbing off any clinging bits, and rinse the pot as well.
Return the clean bones to the clean pot, then add 3000 ml fresh water so the long simmer starts clear.
- 4
Bring the pot to a strong boil over high heat, then skim off the first foam as it rises.
Lower to medium low heat and keep the liquid gently moving, not violently boiling, so the broth extracts slowly without tasting harsh.
- 5
Simmer for 6 to 8 hours, topping up with hot water whenever the level drops below the bones.
The broth is ready when it turns milky white and feels slightly sticky on the lips from the extracted collagen.
- 6
Season just before serving with 1 teaspoon salt, then taste and adjust at the table if needed.
Slice 1 green onion diagonally, mince 4 garlic cloves, and add them over the very hot broth so their aroma stays fresh.
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