How to Make Bone Broth 곰국만들기 | DIANE COOKS

This is the PERFECT winter soup. Nourishing, rich, and super simple to make (albeit a bit time consuming). I really hope you get an opportunity to try making this dish! Please share your dishes with me if you do end up making it! Tag me on instagram at @akoreangirleats!

Ingredients:
3lbs of Dogani (ox knee)
3 lbs of Sagol (leg bone)
2 lbs of Ohjok (ox feet)
2 heads of garlic
1 large onion
Somyun noodles (optional)
Scallions
Salt and pepper to taste

Directions:
1. First drain the blood out of the bones by submerging it in water two times for 30 minutes to an hour.
2. Once the blood is drained out, blanch the bones in boiling water to clean out the scum.
3. Wash the blanched bones thoroughly, with a focus on cleaning the bone debris off.
4. Fill up a pot of water so the bones are fully covered, and boil the bones for an hour.
5. Scoop out oil that floats to the top.
6. Continue boiling for about 2 (or more hours)
7. Add 2 heads of garlic and 1 onion
8. Lower the heat to medium low.
9. Test the meat, if it falls apart easily the broth is finished. If not, cook for longer.
10. Another way to take the fat out from the soup is to wait until it cools. You'll notice that the soup has gelatinized. The translucent jello-like texture is the soup and the dense yellow texture is the fat.
11. Enjoy with somyun noodles, scallions, and season with salt and pepper. Eat with kimchi to help balance out the richness of the soup (I'm hungry writing this now haha).
12. For the dogani, dip in 2 parts soy sauce and 1 part vinegar!

Enjoy!

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