Authentic Korean Beef Bone Soup with Radish
Deep & Rich Flavor! The Perfect Guide to Making ‘Korean Beef Bone Soup with Radish’ That Your Husband Will Love
Make a deep and rich beef bone soup at home for holidays or special occasions. This heartfelt recipe will capture everyone’s taste buds.
Main Ingredients
- 1kg Grade 1 Korean Beef Marrow Bones (knuckle bones)
- 1/4 Korean radish (approx. 300g)
For Boiling the Beef Bones
- 1 stalk of green onion
- 10 cloves of garlic
- 1 tsp whole peppercorns
Seasoning for Beef Bone Soup with Radish
- 2-3 Tbsp soy sauce for soup (adjust to taste)
- 1 Tbsp minced garlic
- Pinch of ground pepper
- 1 stalk of green onion
- 10 cloves of garlic
- 1 tsp whole peppercorns
Seasoning for Beef Bone Soup with Radish
- 2-3 Tbsp soy sauce for soup (adjust to taste)
- 1 Tbsp minced garlic
- Pinch of ground pepper
Cooking Instructions
Step 1
First, prepare the Grade 1 Korean beef marrow bones (knuckle bones). Using high-quality bones will result in a deeper broth flavor.
Step 2
It’s crucial to properly soak the bones to remove blood. Place the bones in cold water and let them soak, changing the water every 3-4 hours for about half a day to a full day. Thoroughly removing the blood will ensure a clean broth taste without any gamey odors.
Step 3
Rinse the soaked bones under clean water. This is the first step towards a milky white broth.
Step 4
In a large, deep pot, place the rinsed bones and cover them with cold water. Bring to a boil over high heat, then simmer for about 10 minutes to remove impurities. Discarding this first boiled water will make the broth much clearer and cleaner. As you can see in the photo, many impurities float to the surface in the initial boil.
Step 5
Rinse the bones again after discarding the first boil water. Place them back into a clean large pot. Add enough fresh water to cover the bones, along with a roughly chopped green onion, whole garlic cloves, and whole peppercorns. These aromatics will help remove any off-flavors from the bones and add depth to the broth.
Step 6
Now, begin the process of extracting the essence from the bones. Bring to a boil over high heat, then reduce to medium-low heat and simmer gently. Once the broth turns milky white, ladle it out, let it cool, skim off the solidified fat from the surface, and add fresh water again. Repeat this process of boiling and skimming 5 to 6 times. (Tip: Instead of starting with cold water each time, using pre-heated hot water to refill the pot can help prevent gamey smells and yield a richer flavor.)
Step 7
After repeating the boiling and skimming process 5 to 6 times, you’ll achieve a consistently deep and milky white broth, characteristic of well-made beef bone soup.
Step 8
Finally, pour all the extracted beef bone broth into a large bowl and let it cool slightly. As the broth cools, a layer of fat will solidify on the surface. Skim this off before proceeding to make a more refined and cleaner tasting beef bone soup with radish.
Step 9
The rich beef bone broth can be portioned and frozen for convenient use later. Simply thaw and use whenever you desire.
Step 10
In the well-extracted beef bone broth, add thinly sliced radish, chopped green onion, minced garlic, and a pinch of pepper. Bring to a rolling boil. For an even more satisfying soup, you can add tender pieces of beef, such as brisket or short ribs, which pair wonderfully with the rich broth. Finally, season lightly with soy sauce for soup. This will result in a deeply flavorful and refreshing soup, comparable to galbi-tang (short rib soup).
