Yoon Yi-ryeon's Rich Sagol Gomtang

• 1.5kg beef leg bones
• 1.5kg beef mixed bones
• 600g beef shank (or brisket)
• 400g beef sinew (tendon)
• 2 large green onions
• salt to taste
• black pepper to taste

Recipe 🍳

Cooking tips 💡

• Using only beef leg bones makes the broth too greasy, so mix leg bones and mixed bones in a 1:1 ratio for a much more savory and clean taste.
• Adding sinew (tendon) while simmering dissolves collagen into the broth, making it so rich that it becomes jiggly like jelly when chilled.
• Skimming off the solidified white fat layer on the chilled broth completely is essential for a clean sagol gomtang without any off-odor.

Recommended for 🙋

• ⭐Those who want to brew a properly milky-white beef bone broth at home without any off-odor.
• ⭐Those who want to enjoy a special gomtang packed with chewy sinew and tender boiled beef slices.