🥣 Beef Bone Broth

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Beef Bone Broth is a rich, deep-flavored stock made by simmering beef bones for hours.

Packed with collagen, protein, and calcium, it has long been treasured as a nourishing, restorative ingredient in Korean cuisine.

Enjoy it as a warm, comforting drink on its own, or use it as a flavorful base for a variety of soups and stews.

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🌡️⏱️ Cooking Temp & Time : Simmer over low heat for 6–12 hours

   🍟 Cooking Method

1. Rinse the beef bones thoroughly under cold water.

2. Place the bones in a large pot and add enough water to cover them.

3. Add onion, garlic, and green onion.

   
   

4. Bring to a boil, then reduce heat and simmer gently.

   
   

5. Strain the broth before using.

✨ Tip : Slow simmering helps develop a deeper and richer flavor.

Skim off excess fat and impurities during simmering for a cleaner broth.

✨ How to Use Your Broth

This is where all that simmering pays off. A jar of homemade Beef Bone Broth unlocks

dozens of Korean dishes

• Tteokguk & Manduguk - Rice cake soup and dumpling soup, the soul-warming New Year staples.

• Seolleongtang & Gomtang - Classic ox bone soups; just add salt, black pepper, and chopped scallions.

• Sagol Miyeokguk - Seaweed soup made with bone broth, traditionally served on birthdays and to new mothers.

• Ugeoji Haejangguk - Hangover soup with napa cabbage leaves and soybean paste deeply restorative.

• Kalguksu & Sujebi - Use bone broth instead of anchovy stock for a richer twist on knife-cut noodles or hand-torn dumplings.

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