Beef Bone Broth / Sagol-Gukmul

Korean cuisine is fascinating and different from anything else. I truly admire it. From my favorite soft tofu and seafood stew, through the fun side dishes (banchans), and finally to all kinds of soups, vegetables, seafood and meats with unique spices and textures. What’s not to love?!:) 

Among people who are passionate about cooking and eating, it’s those who create recipes of joy around the table that are the nicest, at least in most cases :). 

Maangchi is a really accessible culinary blogger. Her sparkle and positive personality makes us believe Korean cooking could be fun, easy and delicious. She’s funny, too. She inspired me to make many of her recipes, and I still check what’s cooking in her kitchen from time to time.  

My last successful attempt at preparing a Korean dish was “beef bone broth”. Making the broth took time, but as with many of my dishes, please keep stirring and enjoy the moment in a cozy, warm home. Winter can be long in some places. Slow cooking goes well with the season. Also, soups are a wonderful addition to any menu, especially during colder days. 

This particular beef broth is supposed to be very nutritious and rejuvenating. It’s rich with nutty aftertaste, and very ‘beefy’. It makes you strong, so bring some of it to anyone who’s sick or needing a boost. It was a great base for my Polish ‘barszcz’.

Ingredients / 22-24 cups

6 lbs sliced beef leg bones/or knuckle bones  


  • First, rinse the bones with two or three changes of cold water. Then, place in a large bowl of cold water and soak for 8 hours changing the water every 2 hours. Drain and rinse bones well.  

  • Add the bones to a 10 quart pot and cover with water. Bring to a boil and cook vigorously for 10 minutes. Drain the water, and rinse the bones yet again with cold running water. Wash the pot thoroughly as well.

  • Put the bones back in the clean pot. Fill the pot with water. Cover and cook over high heat until the water starts boiling. 

  • Reduce heat to low and simmer for 9 hours. Check the broth from time to time and top up the water every time it reduces to half or two-thirds. After 9 hours, fill the pot with water again. Increase the heat to medium high and cook for an additional 1 hour without the lid. 

  • Remove all the bones from the broth and discard. Strain the broth. Let it cool to room temperature and refrigerate for several hours or overnight. Remove and discard the solidified fat from the surface.

  • Freeze the broth up to 3 months for later usage.  

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