Soak frozen Korean beef bones and Korean beef bones in cold water for more than half a day to drain blood. Soak Friday evening and rinse on Saturday morning and start boiling.

Put the bone bones out of the blood in the water and boil them with 4 bay leaves. Look at the condition of the bones when the water boils. If you don't see blood, turn off the light.

Rinse the bones thoroughly and wipe off the impurities. At this time, wipe the inside of the bear pot clean and prepare.

Pour water into the bear pot and boil it more than 3 times. Serve each boiled beef bone soup on the veranda, harden the oil, remove it, and boil it again at the end.

Cool the beef bone soup that was boiled at the end on the veranda and filter out the last hardened oil with a sieve. Divide it into small portions once, put it in a zipper bag, and store it in the freezer.

Information on boiling beef rice cake soup: Add 500g of rice cake soup to 1L of beef bone soup and boil it for about 5 minutes when the soup boils, and turn off the heat when the rice cake becomes soft.

Beef Yangji Garnish Seasoning: Boil 200g of Yangji when serving beef bone and boil it well with beef bone. Tear the sun into small pieces and season with seasoning.

Beef tteokguk with beef is done.