All Healing Bone Broth – Seolleongtang Ox bone Soup {GF}

InstructionsSoak the bones for 2 hours to remove blood, bone and other impurities.Place bones in a small pot of water and bring to a quick boil for 10 mins to further clean out the impurities and scum.Turn off the heat, remove the bones and rinse throughly under cold water. Making sure all the bloody murky bits and fats are removed.In a much larger pot, fill it with 3 litres of water and 1 cut onion and unpeeled pieces of garlic. Add in the cleaned bones.Bring to a rolling boil after 20 mins, and then reduce to a moderate boil. Not a simmer, if not your stock will not turn milky!If at any point you wish to stop cooking, up the heat to a high boil for 5 mins and then turn off the fire. Leave to cool and start again when you can. Especially since this broth is best cooked over 2 days.Boil for 12 hours at least on moderate heat, if the water dips below the bones, add enough just to cover, this happens every 3 hours or so. After 12 hours of cooking, strain out yellow oil and surface impurities before adding in radish and beef brisket.Simmer for another 3 hours and then turn off the heat.Remove brisket and radish and set aside. When it’s cool cut brisket into slices and radish into cubes.Remove bones from the broth and also use a strainer to take out remaining onion and garlic bits.As the broth cools further, remove any other traces of oil on the surface.Transfer broth into korean earthenware pot, heat up to a simmer, add precooked rice and top with sliced beef and radish.Garnish with spring onions and minced garlic (optional) and add salt to each pot and serve it up with a side dish of kimchi!