South Korean Sundaeguk Recipe

Instructions

Bone Broth

1. Place the bones in a big bowl and cover with water.
2. Soak the bones in water for at least 2 hours to overnight to draw out the remaining blood from the bones.
3. Drain it out.
4. Immediately place the bones in a big heavy pot and add fresh water to cover the bones.
5. Once it starts to boil, continue boiling it for about 5 minutes on high.
6. After the 5 minutes, drain out the water and wash the bones gently but thoroughly in cold water.
7. Wash the pot after boiling the bones or get a fresh pot.
8. Put the washed bones back into the clean pot and pour 30 cups of cold water into the pot.
9. Cook the bones on high heat.
10. Once it starts to boil, cover it and reduce the temperature to medium-low.
11. Cook it for about 4 hours.  After 4 hours the broth should be a milky-white color and the volume decreased by almost half.
12. Strain the broth into a big separate bowl. Do not toss this liquid or the bones. This is the first batch of broth.
13. Put the bones back into the pot and add 20 cups of water.
14. Once it starts to boil, cover it, reduce the temperature, and cook for 4 hours on medium-low.
15. Pour the first batch of the broth into the pot with the second batch of broth and bones.
16. Skim out any chunks of bone marrow.
17. Put the chunk of beef into the beef broth.
18. Once it starts to boil, cover it, and cook it for about 2 hours on medium.
19. After 2 hours, take out the cooked beef.
20. Set it aside to cool down. Eat or save for later.
21. Remove all the bones from the broth and throw them away.
22. Strain the broth into a large pot or bowl that will fit in the refrigerator.
23. Let the broth cool.
24. After the broth cooled down completely, cover with plastic wrap and keep it in the refrigerator for at least 5 hours or overnight, or until the fat on the surface of the broth has hardened.
25. Remove all the fat from the top with a skimmer or spatula.

Sundaeguk

1. Cut the sundae into bite-sized pieces.
2. Cut the perilla leaves, hot pepper, onion and garlic.
3. Mix all the ingredients for the seasoning paste
4. Pour 2 cups of bone broth into a small pot.
5. Cook it on high.
6. Once it starts to boil add the sundae into the broth. Do not cook the sundae too long because it will easily break down into little pieces.
7. After it starts to boil again, take it off the heat and put the chopped vegetables on top of the sundae.
8. Add the seasoning paste, salted shrimp, and perilla powder.
9. Mix and serve, the veggies will finish cooking from the heat.