Bone Marrow Soup
Sagol Guk
Prep: 60 min | Cook: 180 min | Total: 240 min | Serves: 6
Ingredients
- 3 lb Beef marrow bones
- 1 cup Korean radish (chunked)
- 3 stalks Green onion
- 6 cloves Garlic (whole cloves)
- to taste Salt
- to taste Black pepper
- 16 cups Water
Instructions
- Soak the beef marrow bones in cold water for 1-2 hours, changing the water several times. This removes blood and impurities.
- Place bones in a large pot, cover with water, and bring to a boil. Boil for 10 minutes, then drain and rinse the bones. Clean the pot.
- Return the blanched bones to the pot with 16 cups of fresh water and garlic. Bring to a boil, then reduce to a very low simmer. Cook for 3 hours, skimming occasionally.
- Add radish chunks and cook 30 more minutes. Season with salt and pepper. Ladle into bowls and garnish with green onion. Serve with rice.
From K-Kitchen — koreanhomecook.com