In Korea, Korean beef is Shintobul
In the U.S., American beef is sour??
I bought a cow tail at the Asian market.

In the U.S., they sell meat after removing blood from it
But to get rid of the remaining blood
I put it in cold water for 8 hours.
Change the water once every 2 hours.

The tail of a cow that has been drained of blood
Blanch in boiling water.
It's about getting blood extraction
The process of blanching in boiling water
This is the most important point to remove the smell of beef broth.

Wash the blanched cow tail in cold water to remove impurities.

Put cold water in an iron pot and boil it over high heat
When it starts to boil, turn it down to low heat, close the lid for 4 hours, and let it boil.
The amount of water should be three to four times the amount of the cow's tail.

First, put the soup that was boiled for 4 hours separately

The second time, in the same way
Pour 3 to 4 times the cold water of a cow's tail and boil it over low heat for 4 hours.
The soup in the stainless steel pot that you can see in the back
It's my first soup.
You can see that the second soup comes out milder.

I'll put the second soup separately
I'm making the third soup.
The third soup is the same as the first and second methods.
The third soup is also milky?? ^^
Boiled for 4 hours (12 hours in total)
First
Second
Third
Mix the soup together
Boil it one more time
Pure white! Milk-colored?
The beef-tailed gomguk is completed.
Cool down the soup and remove all the hardened oil
Refrigerate or freeze.

If you eat beef-tailed gomguk, it tastes like cream soup
It's a savory taste
If you cook rice cake soup, it's also delicious!!! It's this.
I had rice cake soup
The taste of putting boiled glass noodles in the remaining soup is also very good.