Sagol-guk (Beef Bone Marrow Broth)

Ingredients

Equipment Needed

• •10 to 12 liter heavy stockpot
• •Large basin for soaking bones
• •Fine-mesh strainer
• •Large heatproof storage containers
• •Fat separator or wide spoon
• •Freezer-safe 2-cup containers

Instructions

1. 1

   Soak the bones

   Put the bones in your largest pot or a deep basin and cover with cold water by at least 5cm. Soak 8 to 12 hours in the refrigerator, changing the water 3 times. This pulls out blood that would muddy the broth and leave a heavy smell. If your kitchen is cold and you are home to change the water, the counter is acceptable for the first 2 hours, but after that use the refrigerator.

   Do not skip the soaking because the bones look clean. The marrow and cut surfaces still bleed into the water, and sagol-guk shows every bit of carelessness.
2. 2

   Blanch hard

   Drain the soaked bones, put them in a large stockpot, and cover with fresh cold water by 5cm. Bring to a rolling boil and boil hard for 10 minutes. The water will turn gray and foamy. That is not broth; that is what you are removing.

3. 3

   Scrub everything clean

   Drain the bones and discard the blanching water. Rinse each bone under running water, rubbing away clots and dark bits from the cut faces. Wash the pot too, because residue stuck to the sides will go straight back into the broth. This is the step that makes the difference between clean ivory and dull gray.

4. 4

   First long boil

   Return the clean bones to the clean pot and add 6 liters cold water. Bring to a strong boil, then keep it between a lively boil and a hard simmer for 5 to 6 hours, adding boiling water as needed to keep the bones covered. Do not baby this broth over a low flame. The movement of the boil helps fat, collagen, and minerals emulsify into that milky body sagol-guk is known for.

5. 5

   Cook the meat

   If using brisket or shank for serving, add it during the last 90 minutes of the first boil. Simmer until tender but sliceable, then lift it out, cool it, and refrigerate it separately. If you leave the meat in for the whole day, it gives everything to the broth and becomes tired in the bowl.

6. 6

   Draw off broth

   Ladle or strain the first broth into a large heatproof container. You should have about 3 liters. Let it cool, then refrigerate so the fat rises and firms. Do not throw the bones away. Notebook 41 says the second pull is softer but sweeter, and blended with the first it gives the broth a rounder body.

7. 7

   Boil again

   Return the bones to the pot and add 5 liters fresh water. Boil again for 4 to 5 hours, keeping the bones covered with boiling water as needed. For a gentle onion-garlic note, add the onion, garlic, and scallion whites only during the final 2 hours. Add them from the beginning and they turn muddy. Leave them out if you want a perfectly plain freezer broth.

8. 8

   Blend and chill

   Strain the second broth and combine it with the first. Chill until the fat sets on top, then lift off most of it, leaving 2 to 3 tablespoons if you like a richer mouthfeel. The broth should be milky ivory and lightly gelatinous when cold. If it is thin, boil it uncovered until reduced by one quarter, then chill again.

9. 9

   Season each bowl

   Reheat only the amount you need. For each serving, use 2 cups broth and season at the table with about 1/4 teaspoon fine sea salt, a pinch of black pepper, and 1 tablespoon sliced scallion. Add rice, somyeon noodles, sliced rice cakes, or the chilled brisket sliced thin. The batch stays unsalted so it can become many meals, not only one soup.

Chef Tips

• •Ask the butcher for cross-cut beef leg bones labeled sagol, with marrow visible in the center. Add knee or knuckle bones if you can, because joints bring collagen and body. Marrow brings richness; joints bring structure. You want both.
• •A pressure cooker can shorten the extraction, but it will not give exactly the same milky emulsion unless you boil the broth uncovered afterward for 30 to 45 minutes. 시대가 바뀌면 음식도 바뀌어야 해요, when times change, food must change too. The safe shortcut is pressure for time, then open boiling for texture.
• •Keep the pot at a confident boil, not a quiet steep. Clear beef stock and sagol-guk are not the same thing. For clear stock you whisper to the pot; for sagol-guk you make it work.
• •Do not salt the storage batch. Salt concentrates when broth is reduced and limits what the broth can become later. Salt belongs in the bowl, measured first, then adjusted.
• •For freezing, portion the cooled broth in 2-cup containers. That is one generous bowl, two small soup bases, or enough liquid to cook tteokguk for one person.

Advance Preparation

• •Make sagol-guk one day before you plan to serve it. The overnight chill is not only for convenience; it lets the fat set so you can remove it cleanly.
• •The finished unsalted broth keeps 4 days refrigerated or 3 months frozen. Cool it quickly in shallow containers before refrigerating, and never leave a full hot stockpot sitting out for hours.
• •Cooked brisket or shank for serving keeps 3 days refrigerated. Slice it cold, then warm the slices in hot broth so they stay neat and tender.

Frequently Asked Questions

Nutrition Information

1 serving (about 630g)