One of the most ancient and meditative Korean soups, requiring up to 12 hours of continuous, vigorous boiling of ox bones (leg and knuckle bones) until the collagen and fat emulsify into an opaque, ivory-white broth of extraordinary richness. The whiteness is not added; it is extracted from the bones themselves through the sustained action of boiling water breaking down marrow fat into microscopic droplets. Traditionally eaten for breakfast, it is seasoned at the table with salt, scallions, and black pepper.
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The Blood Soak. Submerge the ox bones in cold water for at least 2 hours , changing the water twice, to remove maximum blood. Drain.
The First Blanch. Bring a very large pot of water to a full rolling . Add all bones and the brisket. hard for 10 minutes . Drain completely. Scrub each bone under cold water with a stiff brush to remove all grey matter.
The Long . Return the clean bones to the pot with the brisket and the charred onion. Cover with 5 quarts of cold water. Bring to a full, vigorous , then maintain a hard for 6-12 hours , adding water as needed to keep bones submerged. Do not skim; the fat and collagen must emulsify. The broth will slowly turn creamy white.
The Brisket. After 1.5 hours , remove the brisket; slice thinly and set aside. Return only bones to continue.
The Finish. The finished broth should be a dense, ivory-white color. Strain it through a fine sieve. Season generously with salt. Serve in deep bowls with noodles, sliced brisket, and scallions, with salt and pepper on the side for individual seasoning.
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