It is said that the tail and hip bones of Korean beef are referred to the tail and hip bones.
Originally, 1 pair is the basic weight of 8kg, but I prepared 4kg because I don't have a lot of family members.

I removed the oil from the frozen Korean beef tail before cooking, but it was more than I thought.

Put the trimmed Korean beef tail bone in a very large bucket, pour twice the water, soak it for 6 to 8 hours, grind the water every 2 hours to remove the smell, but today it is 4kg, but the amount is larger than I thought, so I soaked it for 8 hours to remove the blood.

Soak it in water for 8 hours and change the water every 2 hours, put the bloodless Korean beef tail in a large bucket, pour twice as much cold water, and place it on high heat.

When the water starts to boil, you have to remove all the bubbles that continue to rise to remove the smell, but instead of boiling it once in a while, you have to boil it for about 20 minutes to remove the impurities properly.
After boiling over high heat for 20 minutes to remove impurities, prepare the Korean beef tail meat by washing it thoroughly in cold water and discard all the soup without thinking it's a waste.

Put the washed Korean beef tail bone in a large deep barrel again, pour cold water, and when you boil it over high heat, a lot of oil rises with the white soup, and all the oil that comes to your mind, it continues to boil.
Boil it for about 2 hours, take out all the Korean beef tail ribs, spread the meat on them, and put them separately.
If you want to cook beef bone soup, you can add lean meat separately, but you don't have to add lean meat for Korean beef tail.

Put the bones back in a bucket, fill the reduced broth with boiling water, and continue to boil.
When the gomtang soup is reduced in half again, if you fill it with boiling water and boil it again three or four times, it becomes a somewhat thick gomtang soup and the tailbone bone has a hole.
This way, you can boil it first, take it out, and boil it two or three times again, so you don't have to put it together.
There is a lot of oil on the top while boiling Korean beef tail soup, so don't throw it away on the sink. If you filter it on a kitchen towel or steamed sheet, only the oil will remain on top and the soup will go down, so you can boil it again and discard the oil filtered on top when it hardens.

With 4kg of Korean beef tail bone soup, the broth of the tail bone soup is 7L, and you can keep it in the refrigerator for a while and keep it frozen for a long time.
Prepare sliced green onions and plenty of tail half-bone meat and eat it together.
The meat from the Korean beef tail bone is delicious, but it is really delicious because it has a chewy texture.

Kkori Gomtang is a lot, so you eat it while refrigerating or freezing it. When you eat it, put a lot of meat in an earthen pot, boil it two or three times, pour the soup, and add a lot of green onions.

Serve with kkori gomtang, sea salt, and mixed gourd in an earthen pot.

If you roll a spoon of hot rice and mix it with meat, it's really savory and delicious.
Kkori Gomtang is one of the most delicious foods as a health food.

Kkori Gomtang, which is not spicy and savory, is very popular among children, and if you eat it before it gets colder, it will help you have a healthy winter.