Instructions

1. Soak the bones and meat for 15 minutes in cold water. This is a very important step because you want to get rid of the blood. After 15 minutes rinse and wash it.
2. In a large pot add bones and meat and fill the pot full with water. Boil for 10-15 minutes then drain the bones, discard the water, and wash bones and meat again with cold water. This will get rid of the fat.
3. Clean/wash the pot and add bones and meat again with the addition of peeled and halved onion and white radish cut into large chunks. Pour over the water and cook on medium-high for 20 minutes then turn down the heat on low. Let it simmer for 3 full hrs.
4. After 3 hrs. take the beef and veggies out (onion and radish) by draining through the strainer and in another clean pot. Pour the broth back into the pot and put only bones back in the broth (put on the side or in the fridge beef and veggies).
5. Add more water until the large pot is full and cook for about 2 1/2- 3 more hours on low heat-simmering.
6. Once it’s done cooking let it cool down completely before pouring it into the fridge's fridge-safe (large)dish and at this point, you want to cover it with clear wrap.
7. When it has chilled for a few hours in the fridge, fat will separate from the broth and it will float on top and become solid. You will take a large spoon and spoon all the fat off.
8. You can save the bones by placing them in the freezer for the next time.
9. Serve the soup with kimchi and rice, salt and pepper to taste, and garnish with scallions and meat. Preheat the broth until boiling point before serving.