I’m just a couple weeks away from giving birth, so I’m preparing as much nourishing food as I can before the baby arrives. In Korean culture, postpartum recovery is all about warm, collagen-rich meals, which means plenty of broth! We’re starting with the foundation: beef bone broth. It’s such a simple recipe, but definitely a time investment. I’m following my friend Monica’s video, and her page is full of incredible recipes and Traditional Chinese Medicine tips if you’re curious to learn more.
Easy Korean Bone Broth
Recipe by
Servings
–
Prep time
5 min
Cooking time
5 hours
Calories
–
Ingredients
- 10lb Beef Bones (I used a mixture of leg and knuckle bones)
- Filtered Water
- Large Stock Pot
- *Optional: Salt
Directions
- Remove Scum: In a large pot, add beef bones and fill the pot with water to the top. Cover and let it come to a rolling boil for 5 minutes.
- Clean Bones: Throw out the boiled water. Wash the bones and pot. Refill the pot with fresh filtered water, add the bones, and let it come to a rolling boil. Once boiling, lower the temperature to medium-low and let cook covered for 5 hours.
- Remove Bones: After 5 hours, remove bones and let the broth cool down before refrigerating overnight.
- Remove Fat: The next morning, there should be a layer of fat on top of the gelatinous broth. Remove fat layer. Store gelatinous bone broth into freezer safe containers and that’s it!
- Optional, but highly recommended: Reboil bones one more time for more broth! Cover cooked bones with filtered water and boil on medium-low for another 5 hours. Repeat bone removal, refridgeration, and fat removal process.
Notes
I made about 2 gallons of beef bone broth in total with 10lbs of beef bones.
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