Are you going to Korean beef too!!!

Take out the crucible and put it in a bucket.

Add the sun and enough water to cover it, and drain the blood. Drain the blood by changing the water a couple of times.

Let's make the broth now. If the blood was removed. It took 3 to 4 hours to remove blood.

I added whole garlic, radish, green onion, bay leaf, and pepper to control the smell.

Then pour enough water and bring to a boil. Bring to a boil until fluffy. Then, you have to boil it gently to bring out the rich soup.

Check if the sun is cooked first. The crucible needs to be cooked a little more. Please take out the sun when it's done.

Remove the cooked sun and cool it down.

Then boil it for a while and take out the crucible. I'm going to boil more crucible, so I'm waiting for a while!!

It's to make the soup clear. Cool the boiled crucible and Yangji broth for a while.

While cooling, cut the yangsuyuk into bite-size pieces.

As the broth cools, the fat is rising. Please strain it out with a sieve. Then you can make a clearer broth.

Prepare the crucible you took out in the middle by cutting it into bite-size pieces.

It definitely became a clearer broth. Boil the broth again.

Then, add the crucible and the sliced sunny side up with the radish and boil it again. For a deeper broth.

You can make a stronger broth with Yangji rather than just crucible. That's how it came out in the Three Great Heavenly Kings.

I didn't put in all the sun. I have enough boiled pork left. I'm going to put it on a plate and eat it with boiled pork.

If the radishes are transparent enough and the crucible is ripe enough, the second thing you need to do is to make the soup clearer.

Prepare a sauce to dip the crucible in. Add a little bit of stock to the soy sauce, cut a cheongyang pepper, and add a little bit of chopped green onion. If you want a spicy taste, add a pinch of red pepper powder. And add a drop of vinegar. Then the sauce for dipping is done.

In order to check if the crucible is properly cooked, when the cartilage comes out, it becomes properly cooked.

Please take out the ingredients first.

Put cotton cloth on the sieve and then pour the soup again to filter it out.

Pour the broth with cotton cloth and sieve back into the pot, put the ingredients back in and boil. It's almost done.

Prepare chopped chives and sliced cheongyang peppers that are served as garnish. You can put it in according to your preference.

The soup became really clear without oil. It looks like Naju Gomtang.

It came out as a clear soup. You can season it with salt. Or you can put salt in a small bowl and eat it according to your preference.

Serve in a bowl.

If you put a lot of green onions in the ox knee soup and add a lot of Cheongyang red pepper to your taste, it's done. The spicy soup and light taste are the best.