Boil it to the ground!Place beef bones and japbones in a large pot and boil them with enough water to cover the bones.When it boils, there are a lot of impurities.Remove impurities from the fire without removing them,

Drain the boiled water and wash the bones clean.You have to wash it thoroughly to make the soup clear.

Put the bones in a pot and pour 3x the water.Bring to a boil on high heat for 2 hours, then lower the heat slightly and bring to a boil for another 2 hours.The amount of water has decreased a lot, so if you pour cold water in the middle, it might taste less.

When the soup is white, remove the bones from the heat and place them in a cold place overnight.I'm going to get rid of the cow oil.

Apply only the flesh attached to the bones and store them separately.Some people boil it with Yangji, but I like the thick soup of beef bone soup.So I didn't put meat in it.

I put it on the back veranda for one night and the oil came out white like this.

Sift out the oil, and in the same way, the beef bones and the miscellaneous bones are brewed twice more and mixed with the first soup.Usually, up to three times, it is said that the nutrition remains the same.

Pour an appropriate amount of soup into an earthen pot or a pot, and boil it together and serve it.Beef bone soup with green onions is a must, so please put in a lot.I think you need to add a lot of green onions to make it more refreshing and deep.