Korean-Style Slow-Simmered Beef Soup

This rich and creamy broth is the “Big Daddy” of bone broths. The lively and multiple boilings of the broth extract all of the goodness from the bones. This is a much-loved soup in Korea and is eagerly anticipated in winter. Use as you would any bone broth or use in cooking when clarity of the broth is not important.
Yield 12 Servings Prep. Time 60 min Cooking Time 810 min Total Time 870 min


Here are the following ingredients:

  • 8 lbs (3.5 kg) Beef Soup Bones, 2- to 3-inch (5 to 7.5 cm) pieces
  • 2 lb (1 kg) Boneless Beef Digital Flexor Meat or Hind Shank (Bubble Meat)
  • Cooked short grain rice
  • A generous amount of thinly sliced green onions
  • Salt
  • Kimchi

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Rinse the bones and meat with cold water. Place in a large bowl, pot or container and add cold water to cover bones. Cover and refrigerate overnight.

  2. Drain off soaking water. Combine beef bones and meat in a 12-quart (12 L) stockpot. Add cold water to cover by 2 inches (5 cm). Bring to a boil over high heat; boil, uncovered, for 15 minutes. Drain and discard the water.

  3. Rinse the bones and meat under cool water, carefully removing any scum clinging to the bones. Wash out the pot and return the bones and meat to the pot. Add 8 quarts (8 L) water and return to a boil over high heat. Remove any scum that rises to the surface with a large spoon, then turn down to a medium-low. Cover and boil for 2 to 3 hours, until meat is tender (timing will depend on the cut used).

  4. Remove the meat from broth with a slotted spoon and place in a bowl of cold water to prevent it from darkening. When meat is cool, remove from the water, cover and refrigerate until serving. Meanwhile, continue boiling the broth for 1 to 2 hours longer (for a total of 4 hours), maintaining a water level of 2 inches (7.5 cm) above the bones by adding water as needed, until flavour is developed. Maintain a steady boil while cooking.

  5. Drain the broth through a colander or large sieve into a large bowl or another pot; reserve the liquid and return bones to the stockpot. Let broth from this first cooking cool, then cover and refrigerate. Add 6 quarts (6 L) of water to the bones and return to the heat. Cover and cook, as above, maintaining a steady boil for 4 hours.

  6. Add the first broth to the broth in the pot. Cover and boil once more for 4 hours, allowing the water to reduce to just above the level of the bones. Remove from the heat and strain, reserving the liquid. Discard solids. There should be approximately 6 quarts (6 L). If you’re not serving it immediately, let cool and refrigerate. Store broth in airtight containers in the refrigerator for up to 3 days or freeze for up to 6 months.

  7. Soup: When ready to serve, skim off the fat, if desired. For each serving, bring 2 cups (500 mL) broth to a boil over high heat in a saucepan. Slice the reserved meat across the grain into ¼-inch (5 mm) thick slices, using 6 slices per person, or more or less as you prefer. Ladle the broth into bowls and add slices of the meat. Set out individual bowls of rice, green onions, salt and kimchi for each diner to add to their serving to their taste. Or alternatively, the rice can be put into the soup or eaten on the side with kimchi.