Gomtang, Milky Beef Bone and Brisket Soup with Rice

What you need

• 1.5 kg (3 lb) beef leg bones, cut into pieces by the butcher, with marrow
• 500 g (1 lb) beef brisket, in one piece
• 300 g (10 oz) daikon radish, peeled and cut into 4 cm (1 1/2 in) chunks
• 6 cloves garlic, peeled, left whole
• 8 scallions, 2 left whole for the pot, 6 thinly sliced for serving
• 5 l (5 qt) water, plus more for soaking and boiling
• 900 g (5 cups) hot cooked short-grain rice
• fine salt, to taste, at the table
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Cover the bones and brisket with cold water and soak for 1 hour to draw out the blood. Change the water once.

2. 2

   Drain, return them to the pot and cover with fresh cold water. Bring to a hard boil and boil for 10 min, until grey foam rises.

3. 3

   Drain everything, rinse the bones and brisket under running water to wash off the scum, and scrub out the pot.

4. 4

   Return the bones and brisket to the clean pot with 5 l of fresh water. Bring to a boil, then lower to a steady low simmer.

5. 5

   Skim the surface for the first 20 min. Leave the pot partly covered and keep the water just below a boil, so the broth turns milky and not cloudy.

6. 6

   After 1 hour, add the radish, garlic and the 2 whole scallions.

7. 7

   Simmer 1 hour more, until a knife slides easily through the brisket. Lift out the brisket and radish and set aside, covered, so they do not dry out.

8. 8

   Keep simmering the bones for 2 more hours, topping up with hot water if the level falls below the bones. The broth is ready when it is opaque and creamy white and tastes rich and mild.

9. 9

   Strain the broth and skim off the fat from the top. Slice the brisket thinly against the grain and cut the radish into bite-size pieces.

10. 10

    Reheat the broth to a boil. Put hot rice in each bowl, top with brisket and radish, and ladle over the broth.

11. 11

    Serve with the sliced scallions, salt and pepper on the table, so each person seasons their own bowl.

Imported from asianrecipesathome.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.