STEP 1/9
Soak beef in cold water for 30 minutes to bleed.
STEP 2/9
Boil the initial boil for about 5 minutes to remove dirty impurities caused by tangled meat smell and blood. At this point, the water should be very small. Just enough to put meat.
STEP 3/9
Wash the beef after boiling in cold water, add 2 liters of water, 1 green onion, and 1 cup of soju, and boil it for 1 hour.When the water starts to boil, leave the heat on medium low and simmer for an hour.
STEP 4/9
Remove the oil from the meat in the middle of boiling. Gukgeori is basically a non-greasy area, so it doesn't float much oil.
STEP 5/9
Remove the meat and green onions that have been boiled for 1 hour. The broth is done.
STEP 6/9
Prepare boiled meat by cutting it thin and flat.
STEP 7/9
Cut the radish into flat squares.
STEP 8/9
Add 1T of chopped meat, radish, garlic, 4T of Korean soy sauce, and 5 pieces of kelp to the broth and boil until the radish is cooked. At this time, you have to scoop out bubbles and foreign substances with a ladle to make the soup clearer.
STEP 9/9
I took out the kelp and shredded it and used it as garnish. Put the beef bone soup in an earthen pot and sprinkle the green onions, and you're done with Naju beef bone soup in Naju!
At a family gathering, a bowl of beef bone soup without preparation and delicious kimchi makes a great guest table.It's the best single menu.