Soak beef bones in cold water for at least half a day to drain the blood, put them in a large pot, pour water to soak slightly, add bay leaves, pyeonsenggang, whole pepper, and ginger liquor (mirim, cooking wine, or soju) and boil
Boil it for 20 minutes at a boiling point, throw it away, wash the pot roughly, wash the boiled beef bones in cold water, and pour water to soak the beef bones for 2-3 hours

Soak the beef aron in cold water to drain the blood

I have a lot of beef bones, so I boiled them in two pots
I boiled it once in a pot and drained the blood from it, so I got rid of the smell
Like No. 1, throw it all away, wash the bones, and take out the Aron soup separately. When it boils up for the second time, add the first boiled Aron soup and boil it for 2-3 hours

After boiling for 2 to 3 hours, take out the Aron and let it cool

It's easy to rip off a cold aron even if you rip it off by hand
*If you like the chewy texture more than the soft texture, boil it for 1 hour to 1 hour and a half

Take out the boiled beef broth from the Aron soup and put it in a separate place. Add water and boil it over high heat for an hour. Bring it down to medium low heat for another 2 hours. Mix it with the broth. Remove all the bones and throw it away

Add the Aron flakes in number 6, season it with salt and pepper powder, boil it for a while, and eat it
It's boiled in a big kimchi container
Store it in small portions, or store it in the kimchi refrigerator, remove it when you eat it, and heat it up
It's good to add green onions, but I personally like to eat it, so I didn't
It's closer to galbitang than white beef bone soup