Prepare the Grade 1 miscellaneous bone.

First, you have to drain the blood. Drain the blood well, changing the water for half a day or a day.

The blood drained well.

Put the bones in a large pot, pour water, boil it once and throw it away. That's how much impurities are formed in the first boiling water.

Add green onions, garlic, and pepper, and we're going to start cooking the bones.

When the soup comes out, pour it out, cool it down, pour water, boil it again, and boil it five to six times. (It is said that it is better to prepare hot water and pour it to boil than to pour cold water when boiling it.)

Even if you re-boil it five to six times, the soup continues to come out like this.

Pour all the broth into a large bowl and let it cool. The oil is hard on the top, so please scoop it up and throw it away.

You can freeze the bag and defrost it to eat it.

If you boil beef bone broth with sliced radish, green onion, minced garlic, and pepper powder, you'll get a soup that tastes like galbitang. I'll put in the rice that I'm going to eat now. You can season it with soy sauce.