Korean Ox Bone Soup (Milky Slow-Simmered Beef Bone Broth)

Soak 1.5kg ox bones in plenty of cold water for at least 2 hours, changing the water once or twice.

When the water looks much paler, rinse the bones well and drain them.

Put the bones in a large pot, cover with water, and bring to a full boil over high heat.

Blanch for 10 minutes, then discard the water and rinse the bones to remove gray foam and residue.

Wash the pot, then add 4L fresh water, the bones, 300g beef brisket, and 6 garlic cloves.

Bring to a boil over high heat, skimming foam as it rises so the broth stays clean.

Once boiling, lower to medium-low and simmer steadily for 6-8 hours.

If the liquid drops too much, add hot water so the bones stay covered and the broth can turn milky without scorching.

After about 2 hours, remove the brisket when a chopstick or skewer slides in easily.

Let it cool slightly, slice it thinly across the grain, and keep simmering the bones until the broth looks opaque and milky.

Strain the broth through cheesecloth, skim off excess fat, and reheat it until very hot.

Pour it over rice or thin noodles, then serve with sliced brisket, green onion, salt, and black pepper for seasoning at the table.