When it starts getting colder like it does these days, I make bone broth for me and my family, every year.
Koreans consider bone broth to be very nutritious and refreshing, which is why I love to strengthen my family’s bodies in the winter. We think it makes you strong, so we give it to friends and relatives who are sick or just released from the hospital. The most important thing about making this broth is that it turns out a milky white and nutritious, and free of blemishes. So it is important to soak the bones in cold water first.
You might want to save some time and use a slow cooker or pressure cooker, but I tried that and it didn’t work. The bones need to be simmered to make a proper milky broth. Some of my old readers will remember I made bone broth for dishes like seolleontang and might be wondering what’s new in this recipe. This recipe is made with bone only and not beef, and it’s meant for a large portion.
I give the timing for this recipe, but we Koreans never watch the clock when making bone broth. Instead, we let our eyes be the judge and boil until the bones run out: soft and spongy, with the marrow boiling. It should be smooth, with absolutely nothing on it. I turn the stove off at night when I sleep, and then turn it back on in the morning.
The resulting broth is rich in nutty taste. You can serve it as soup alongside rice, serve it as a drink, or use it as a broth when making other Korean soups, in place of water.
Makes 22 to 24 cups of bone broth
- 6 pounds beef leg bones and/or finger joint bones
- Rinse the bones with cold water to remove blood and bone fragments. Put them in a large bowl of cold water and soak for 8 hours or overnight. While soaking, change the water several times.
- Drain the bones and put them in a large saucepan. I am using a 10 liter pot. Add water until the bones are submerged.
- Cover and let the mixture boil for 20 minutes over high heat until it boils vigorously. You will see a lot of brown things and floating fat.
- Take off the fire. Drain the bones, rinse each bone with cold running water, scrub (you can wear rubber gloves for this) and drain well.
- Wash the saucepan well and return the bones to the clean bowl.
- Fill the pot with water (I added 6 liters of water to a 10 liter pot). Cover and cook over high heat for 30 minutes until the water begins to boil.
- Reduce the heat and let it simmer for 10 hours. Open the lid and stir the bones with a wooden spoon.
- Fill the pot with water, cover and simmer over low heat for 9 hours.
- Fill the pot with water again. Raise the heat to medium and cook for an hour, uncovered.
- Take off the fire. Let it cool down a bit so you can handle it.
- Remove all bones from the broth and discard.
- Strain the broth over a large bowl. Get rid of the stressful pieces (or you can eat them). You’ll get about 22 to 24 cups of milky white bone broth.
- Let the broth cool to room temperature and refrigerate for several hours or overnight until the thicker layer of fat solidifies to the surface. Remove and discard the solid fat.
- You can place them in freezer-safe containers and freeze for up to 3 months.
- Put some hot broth in a bowl and serve with rice, chopped green onions, ground black pepper, kimchi, and other side dishes. When you eat it, add some chopped green onion, ground black pepper and salt to your taste, then add a little rice and mix them together and eat.