Sagol Gomtang Rich Beef Bone Soup

Rinse beef leg bones thoroughly under cold running water. Place them in a large pot and cover with fresh cold water. Let them soak for at least 2-3 hours, or preferably overnight, changing the water once or twice, to draw out impurities and blood.

Drain the soaked bones. Place them back in the clean pot, cover with fresh water, and bring to a rolling boil over high heat. Boil vigorously for 10-15 minutes, skimming off any foam or impurities. This step is crucial for a clean broth.

Drain the blanched bones and rinse them thoroughly again under cold water to remove any remaining scum. Clean the pot. Return the bones to the clean pot and add 4 liters of fresh cold water, along with the whole garlic cloves. Bring to a boil, then reduce heat to low, cover, and simmer gently for 3 hours.

After 3 hours, remove about 1 liter of broth (this is often the richest part). Add the beef brisket or flank to the pot with the remaining bones and broth. Add another 1-2 liters of water if needed to cover everything. Continue to simmer for another 2-3 hours.

Remove the cooked brisket from the pot. Let it cool slightly, then slice it thinly against the grain. Strain the broth, discarding the bones and garlic. Combine the reserved rich broth from Step 3 with the strained broth.

Reheat the broth gently. Season with salt and black pepper to taste. Ladle the hot soup into bowls, add slices of brisket, and garnish with chopped green onions. Serve immediately with a bowl of hot cooked rice on the side.