Thanks for mentioning the smell -- no one ever talks about how beef and pork, even chicken, can release these smells on the first boil, and I just thought I was super sensitive to it or that there was something wrong with mine. This looks so delicious and healing.
Excellent instructions…so clear and helpful. Thank you so much. I make bone broth soup every so often but never thought to boil bones for up to 3 times…what a revelation
I will try making it this weekend. Seollungtang has a special place in my heart as I grew up drinking many bone broth soups. THANKYOU and I am so glad i found this video.
I just finished boiling for the third time, drank with some green onion and sesame seeds, very good. I find this way of cooking better as the taste is light and delicate. Thanks for sharing the recipe
I'm half way through now making beef bone broth, using your recipe Helen. The broth is on its third boil and it looks great! I'm sharing it with my two daughters. Thanks Helen 😊😊
At first, I was a bit disappointed. I spent over four hours making my first batch of bone broth, and it yielded only a few cups. After starting my second batch, I realized the temperature was too high, causing the broth to evaporate too quickly. Once I adjusted the heat and let both batches cool, I have to say-it’s the best bone broth I’ve ever made! Before this, I always used a pressure cooker, which was fine, but it doesn’t compare to the rich, solid consistency of this slow-cooked broth. It’s definitely worth the extra time! Also, I decided to keep the tallow so I can clarify it. I intend to make a body butter with it.
This is the best Beef bone broth recipe I have seen, will certainly be making it, One question why do you remove the Fat is it a flavour thing? Because fat is not a health issue , I collect all the fat from the animals I eat and use it for cooking, The only oils I have are Coconut and Olive oil, The Vegetable and Seed oils are toxic and are a health risk to people they are associated with Heart disease Autoimmune disease and Diabetes, I have Type 2 Diabetes and it improved as soon as I stopped using cooking oils.
Don’t forget what a diabetic needs and a non diabetic is different. You need fat to counter any sugar in foods. Most people won’t need to counter with fat
@@futsalgreatbritainassociat5436 humans need fat. Period. Lots of nutrients NEED to be consumed with fat to become bio available. And protein is what helps level out blood sugar spikes (for everyone). Diabetics don't have increased fat needs.
Thank you for sharing this fantastic walkthrough. I am learning to cook Korean food, and I love this soup. I’ve watched a lot of videos on it but yours is superior. Well done!
This looks so good! I’m going to make it! I’ll have to make it without Rice and Noodles sadly. I’m a diabetic so I rarely eat them anymore. I love to cook. What other meals tend to use this broth? Do you think a Shirataki noodle would work? New viewer! Do you make Soondubu jjigae Or Kimchi jjigae with this broth? I’m guessing this is how they make Tonkutsu broth in Japan for ramen? But with pork bones. I could be wrong.
Thanks Liese🙏 You can also use this broth to make so many dishes. Kimchi Jjigae/Stew, DoenJang Jjigae/stew, Dumpling Rice Cake soup, and so much more. I also add it when I make kimchi. You can look for these recipes at my channel in the search box (Modern Pepper + Dumpling soup). th-cam.com/video/uuhpkYJOlRw/w-d-xo.html
i loved watching this cant wait to make it, it literally made me cry tears of joy cause it reminds me of that shin ramyun black i get, it's so friggin pricy, so i think ill make my own homemade version of it and this bone broth seems like heaven to use for it. thank you sooo much! 🥰😍💕 in case anyone doesnt know, collagen helps keep your skin elastic and more youthful looking (soo much cheaper than buying those collagen powders for sure) as well as helps your blood to clot, and provides protective covering for your organs. it also helps new skin cells grow and replaces dead skin cells. it also lessens wrinkles and helps your hair grow too.
@@beginnersewer Hi 👋 Thank you 🙏. Here is my Korean Soups & Stew recipe playlist th-cam.com/play/PLyNRkG8DxyAf6Map8n0lPMfG70fa1-VZ_.html&si=KJZL4C--paz913QQ
Helen, thanks for great info abt making beef broths- my fav! 2 questions. Can u use pressure cooker to make the broths and also can u add any garlic, onions, peppercorns etc during the boiling process?
Thanks 🙏 Yes, u can use a pressure cooker BUT I wouldn’t recommend it cuz u want to fill the pot almost to the top with water to slowly brew and reduce the liquid to almost half, as shown in the video. With pressure cookers, there is a limit on how much liquid u can add, and if u go beyond the marked water level, it will start dripping the liquid through the seal of the lid, and create a mess. But if u want to give it a try, make sure to bring the pressure level to high, then lower it by lowering the heat to low. As for adding spices, u do this after u have completed the brewing process. When u use this milky broth to make other dishes, like soups, jjigae, stews…etc, that is when u add the spices, garlic and such to enhance the dish u r making with this broth. When brewing, no spices are added, since it is purely a brewing process to extract the milky broth from the bone marrows.
@@DanielPagano-d2k Hi 👋 As demonstrated in the video, fresh water is added to the first and second boil. Then on the 3rd boil, the batches of the first and second broth are combined
My Ajuma years back made something like this. Maybe this is it. It was sooo good. I only tried it once, but she said she boiled it overnight (with noodles). But her noodles were fatter like udon. My question is, can you suggest or guess what type of noddles she used?
Ahhhh Helen-- I've been waiting for you to show me your version of bone broth!!! 🙏😃 I've been making it this winter after smooshing together the tips and methodology of a few other favourite Korean cooks but last time I made a batch, I though to myself forlornly 'if only I had Helen's tips to consult, she's the oracle who's never let me down...' THANK YOU SO MUCH for the great timing of this upload; I'm due to make another batch at the end of next week when my freezer finally disgorges the last of the tupperware containers full of frozen deliciousness. I'm going to tweak my method yet again and I know I'll be rewarded. 💝🤩
@@ModernPepper 'Sage and oracle', to be more precise . Your tips aren't found anywhere else online and I've followed them all with great discipline and been rewarded every time. In turn, I pass these tips on to other cooks and the wisdom lives. Thanks Helen, keep doing things your way. I love it.
Wow, you can make it so many times with one package of beef bones. ( 5 Lbs)? Great, I would like to try it! How often do you make it? And store them all in the regrate for later day use. Yes, it tastes. comforting and delicious.🥰😋
🙏 I don’t brew the bones more than 3 times. Some people brew more, but after 3 brews, I think u have extracted most of the nutrients from the marrow bones
Love ur recipe's! Fun fact, the red liquid in red meat isnt blood! Its myoglobin! No need to rinse, its just a protein that mixes with excess moisture in the muscle turning it red 😉
Hello, 1st time I see you, everything is good, perfect, I can not speak Korean but I understand , because want to. OK thank you and keep on teaching, see yah
Can I ask you a question as an Englishman? Why do you not boil and wait for 12 to however many hours until all the nutrients are out of the bones in one sitting instead of making 2 to 3 brews? I don't understand and I'm really getting into drinking this stuff so I would very much value your insight.
Good question. My guess is that the earlier brews get too saturated with protein (collagen), bone marrow and minerals. Therefore, the subsequent brews with clear water are needed so you can extract even more nutrients from the bones. For example, after boiling for a while imagine if the soup has the exact same amount of minerals as the bones themselves. Then boiling for longer will not extract any more minerals from the bones since the water is saturated with equal amounts of minerals as the bones. You will need to start again with a liquid that has less saturation than the bones. I hope this helps.
Hi Helen..I'm making this that..30 mins and my first brew is done. Then I will do second brew for 4 hrs... Is the third brew a combination of the first and second brew together...Omg my first brew is milky white like milk almost wish I could upload a pic
looks really good. I don't understand the part of removing all the fat. fat is essential to life and I wonder if all this work removing the fat is traditional or just a new tread of "fat clog your arteries"?
@@andreiafscosta Thanks 🙏. The removal of fat is a traditional method for many Korean broths, which makes the broth taste ‘clean and light.” But if you prefer the taste of fat with your broth, don’t remove it
Thanks for sharing your delicious recipes, clear instructions and soothing voice. It would be great to tone down the background music which’s a bit annoying.
Are you using any beef bones for making bone broth, or are you using specific bones? Only asking because I make my bone broth similar but it doesn't come out creamy. Thanks for sharing.
Hi 👋 As noted in the video, I’m using beef marrow bones. Some also mix in ox tail bones, and beef knee bones since these r more economical than marrow bones.
Does setting aside first brew n then pouring it back afterwards make a difference as compared to just using 1 time brew but for super long time like 12 hrs or so?
@@inaverinarosali1339 Hi 👋. You can do that but you’ll end up with very little liquid since brewing for 12 hours straight will lead to evaporation and reduction.
@@leslielai6944 Hi 👋 This slow brewing process can’t be rushed. U can use a pressure cooker but it still needs the same amount of time of brewing at low heat setting.
No. Lemon grass and thyme are not used in Korean cooking. (We do use bay leaves.). As noted in the video, we do not season the bone marrow broth in the pot. Seasoning only happens a when u use the beef bone broth to make other dishes.
@@waterhouse1835 I think for microwave heating up the food, I would focus more on using food safe glass or ceramic containers, instead of reheating in a plastic container. Heating at extreme temperature isn’t good, but I think this is a science question that you might find helpful to Googling 🙏
I learned from maangchi. She's the best . First soak in cold water 8hrs. Clean bones and quick boil ten mins.. dump the water and wash bones and pot . Then boil again.. Start med high heat until rapid boil. Then turn down... Continue to cook for ten hours..add more water if evaporated.. When you do boil high heat again to rapid boil then reduce heat.. Continue that process the whole time..
@@r.v.k.6932 Hi 👋 The purpose of brewing 3 separate batches is to extract the flavors from the bones so you end up with more creamy broth. If you brew one pot for 12 hours, after the liquid reduces, you end up with less liquid than 3 batches of broth. But if you want to try your method, try it and see how it works out.
@@massomouse1556 That would yield you chicken broth, not the milky creamy beef bone marrow broth. But if you are making chicken broth, I would also add onions, garlic, peppercorns,carrots, celery, and bay leaves.
![This is what Korean Kings & Queens ate: Galbitang [Korean Beef Short Ribs Soup] 갈비탕 맛있게 끓이는법 [왕갈비탕]](http://i.ytimg.com/vi/21QZ1UhT070/mqdefault.jpg)
![This is what Korean Kings & Queens ate: Galbitang [Korean Beef Short Ribs Soup] 갈비탕 맛있게 끓이는법 [왕갈비탕]](/img/tr.png)
![Can't just have ONE! ADDICTIVE Korean Marinated Eggs Recipe [Mayak Eggs] 🇰🇷자꾸만 생각나는 맛! 반숙달걀장과 노른자장](http://i.ytimg.com/vi/1hdGrxm7PPQ/mqdefault.jpg)
Thanks for mentioning the smell -- no one ever talks about how beef and pork, even chicken, can release these smells on the first boil, and I just thought I was super sensitive to it or that there was something wrong with mine. This looks so delicious and healing.
@@littlestbroccoli Thanks 🙏
I created an outside kitchen, I'm not too fond of the smell and heat in the house. Food smell goes in your clothes and furniture.
Hey sister Helen, you need to open a restaurant because I would go there everday! ;D I dnt know how to say in Korean but: much honor and respect!
🙏🙏🙏
Opening a restaurant is a totally different thing. It can be hard to control the staff to make sure the food is correct
She cooked so clean. I love clean people. Very very good thank you
🙏🙌🙏
Excellent instructions…so clear and helpful. Thank you so much. I make bone broth soup every so often but never thought to boil bones for up to 3 times…what a revelation
@@foreveryung572 Yay 🙏🙌🙏
Best broth instructional video ever!!!
Aww 🥰 Thank you 🙏🙌🙏
I will try making it this weekend. Seollungtang has a special place in my heart as I grew up drinking many bone broth soups. THANKYOU and I am so glad i found this video.
🙏🙌🙏
You lived a life of luxury. Most people just ate beans as a kid
I just finished boiling for the third time, drank with some green onion and sesame seeds, very good. I find this way of cooking better as the taste is light and delicate. Thanks for sharing the recipe
@@AlessiaStre74 LUV IT🙏🙌🙏
You have flawless complexion I am sure your bone broth actually helped a lot on your youthful skin. Love this video. Thanks for sharing 😊
I love making your recipes. My husband loves them too.
@@sandibass5895 Aww 🥰 LUV IT🙏
I'm half way through now making beef bone broth, using your recipe Helen. The broth is on its third boil and it looks great! I'm sharing it with my two daughters. Thanks Helen 😊😊
🙏🙌🙏
At first, I was a bit disappointed. I spent over four hours making my first batch of bone broth, and it yielded only a few cups. After starting my second batch, I realized the temperature was too high, causing the broth to evaporate too quickly. Once I adjusted the heat and let both batches cool, I have to say-it’s the best bone broth I’ve ever made! Before this, I always used a pressure cooker, which was fine, but it doesn’t compare to the rich, solid consistency of this slow-cooked broth. It’s definitely worth the extra time!
Also, I decided to keep the tallow so I can clarify it. I intend to make a body butter with it.
@@LenaCooper-m1n 🙏🙌🙏
This is the best Beef bone broth recipe I have seen, will certainly be making it, One question why do you remove the Fat is it a flavour thing? Because fat is not a health issue ,
I collect all the fat from the animals I eat and use it for cooking, The only oils I have are Coconut and Olive oil, The Vegetable and Seed oils are toxic and are a health risk to people
they are associated with Heart disease Autoimmune disease and Diabetes, I have Type 2 Diabetes and it improved as soon as I stopped using cooking oils.
Don’t forget what a diabetic needs and a non diabetic is different. You need fat to counter any sugar in foods. Most people won’t need to counter with fat
@@futsalgreatbritainassociat5436 humans need fat. Period. Lots of nutrients NEED to be consumed with fat to become bio available. And protein is what helps level out blood sugar spikes (for everyone). Diabetics don't have increased fat needs.
Each to their own. I would skim the bone broth simply because I already eat a lot of fat from all the nuts and olive oil that I use in my cooking.
The microwave will ruin the nutrition.
I did it in mexico, following all instructions, great broth and great flavor, kan sam ni da!!!!
YAY 🙌 Gracias Oscar🙏
Thank you for sharing this fantastic walkthrough. I am learning to cook Korean food, and I love this soup. I’ve watched a lot of videos on it but yours is superior. Well done!
🙏
This looks so good! I’m going to make it! I’ll have to make it without Rice and Noodles sadly. I’m a diabetic so I rarely eat them anymore.
I love to cook. What other meals tend to use this broth?
Do you think a Shirataki noodle would work?
New viewer!
Do you make Soondubu jjigae Or Kimchi jjigae with this broth?
I’m guessing this is how they make Tonkutsu broth in Japan for ramen? But with pork bones. I could be wrong.
Thanks Liese🙏 You can also use this broth to make so many dishes. Kimchi Jjigae/Stew, DoenJang Jjigae/stew, Dumpling Rice Cake soup, and so much more. I also add it when I make kimchi. You can look for these recipes at my channel in the search box (Modern Pepper + Dumpling soup). th-cam.com/video/uuhpkYJOlRw/w-d-xo.html
There's a Kukje Super Market in Daly City . It is my go-to Korean market! Glad to see you shop there too, they're great.
🙏
Thanks for sharing such great recipe.. I will follow the instruction to cook mine
@@evelynwongsiewyee5509 🙏🙌🙏
i loved watching this cant wait to make it, it literally made me cry tears of joy cause it reminds me of that shin ramyun black i get, it's so friggin pricy, so i think ill make my own homemade version of it and this bone broth seems like heaven to use for it. thank you sooo much! 🥰😍💕 in case anyone doesnt know, collagen helps keep your skin elastic and more youthful looking (soo much cheaper than buying those collagen powders for sure) as well as helps your blood to clot, and provides protective covering for your organs. it also helps new skin cells grow and replaces dead skin cells. it also lessens wrinkles and helps your hair grow too.
Exactly 🙏🙌🙏
This is the best beef bone broth i have even come a cross on youtube thanks so much ma'am.
I love the Korean language and Korean cuisine even more.
@@desertflow3r Yay🙏
Thank you Helen for this video, I love soups. Would love to see more this type of soup recipe from you. 🥰🥰
@@beginnersewer Hi 👋 Thank you 🙏. Here is my Korean Soups & Stew recipe playlist
th-cam.com/play/PLyNRkG8DxyAf6Map8n0lPMfG70fa1-VZ_.html&si=KJZL4C--paz913QQ
Thank you for this recipe Helen I will make this as an addition for my list of food to eat during my Chemotherapy treatment
Wishing you a quick recovery🙏. Yes, this beef bone marrow broth is known as the ‘healthy healing broth’ given to those in recovery.
Does there 2nd and 3rd brew have to be done in the same day? Can you keep the bone in the fridge/freezer and continue it the next day?
volevo sapere anche io.
This is most be the smart way to make it
🙏😋🙏
Helen, thanks for great info abt making beef broths- my fav!
2 questions. Can u use pressure cooker to make the broths and also can u add any garlic, onions, peppercorns etc during the boiling process?
Thanks 🙏 Yes, u can use a pressure cooker BUT I wouldn’t recommend it cuz u want to fill the pot almost to the top with water to slowly brew and reduce the liquid to almost half, as shown in the video. With pressure cookers, there is a limit on how much liquid u can add, and if u go beyond the marked water level, it will start dripping the liquid through the seal of the lid, and create a mess. But if u want to give it a try, make sure to bring the pressure level to high, then lower it by lowering the heat to low.
As for adding spices, u do this after u have completed the brewing process. When u use this milky broth to make other dishes, like soups, jjigae, stews…etc, that is when u add the spices, garlic and such to enhance the dish u r making with this broth.
When brewing, no spices are added, since it is purely a brewing process to extract the milky broth from the bone marrows.
@@ModernPepper thank you for your response!
Amazing video! Thank you. When you do the 3 boils, are you using new/fresh water each time and then adding all 3 broths together? Thanks
@@DanielPagano-d2k Hi 👋 As demonstrated in the video, fresh water is added to the first and second boil. Then on the 3rd boil, the batches of the first and second broth are combined
I’m so happy I found your video! Very well described, I can follow along very easily. I’m so excited to try this again💪🏻
@@grizzmo2447 🙏🙌🙏
My Ajuma years back made something like this. Maybe this is it. It was sooo good. I only tried it once, but she said she boiled it overnight (with noodles). But her noodles were fatter like udon. My question is, can you suggest or guess what type of noddles she used?
Ahhhh Helen-- I've been waiting for you to show me your version of bone broth!!! 🙏😃 I've been making it this winter after smooshing together the tips and methodology of a few other favourite Korean cooks but last time I made a batch, I though to myself forlornly 'if only I had Helen's tips to consult, she's the oracle who's never let me down...' THANK YOU SO MUCH for the great timing of this upload; I'm due to make another batch at the end of next week when my freezer finally disgorges the last of the tupperware containers full of frozen deliciousness. I'm going to tweak my method yet again and I know I'll be rewarded. 💝🤩
AWESOME💚 Thank you for calling me the oracle of Korean cuisine🙏🙏🙏
@@ModernPepper 'Sage and oracle', to be more precise . Your tips aren't found anywhere else online and I've followed them all with great discipline and been rewarded every time. In turn, I pass these tips on to other cooks and the wisdom lives. Thanks Helen, keep doing things your way. I love it.
Wow, you can make it so many times with one package of beef bones. ( 5 Lbs)? Great, I would like to try it! How often do you make it? And store them all in the regrate for later day use. Yes, it tastes. comforting and delicious.🥰😋
🙏 I don’t brew the bones more than 3 times. Some people brew more, but after 3 brews, I think u have extracted most of the nutrients from the marrow bones
This is masterclass. Thank you ma'm.
Wow! Thank you 🙏
Thanks so much for your clear demonstration. I surely will do it soon. It looks so yummy and healthy.
@@christinele2092 thank you 🙏
I love beef, chicken or pork bone soup. I also like our german version or a vietnamese Pho.These are so healthy. I will do this soup this week !!
That is liquid gold, so many hours went into that.
Exactly 🙏🙌🙏
Love ur recipe's! Fun fact, the red liquid in red meat isnt blood! Its myoglobin! No need to rinse, its just a protein that mixes with excess moisture in the muscle turning it red 😉
Thanks! And for the fun fact🙏. To keep the broth clear with no blood residue, we pre soak in cold water, flash boil, clean and rinse the beef.
It doesn't taste as good if you don't clean it.
SALAM...
MEM, ITS REALLLY SO LOVELY JUICEY.....SO YAMMY
THANKS LOT FOR RECEIPY....
LOVE ❤️ FROM BANGLADESHI
@@mmjoyst 🙏🙌🙌
Can I use pressure cooker?
Amazing broth full of collagen!!! 😍
🙏
100% just went to my local grocery and got 6lb of beef bone!
Looked AMAZING! Thank you!
@@Bangoloff Yay🙏🙌🙏. It must be beef bone marrows, not just beef bones. You can also add beef knuckles with the beef bone marrows
Thank you❤❤
@@eco8689 🙏🙌🙏
If you let that first brew fridge for 10-12 hours do you then fridge the bones to until it's ready?
now i know why korean has good skin ..ill do this thank you so much
@@Tea7N 🙏🙌🙏
Hi, thank you for sharing this recipes with us, can you use pressure cooker, thank you 🙏👍👍👍👍👍👍👍❤️❤️❤️❤️❤️❤️❤️❤️
I don’t recommend it since u can’t fill the pressure cooker all the way to the top BUT give it a try if u have a big pressure cooker pot
오늘 우연히 보게됐는데 정말로 좋은 사이트입니다. 감사합니다. 자주보겠습니다.
@@myung-sooklee1030 감사합니다🙏🇰🇷🙏
Hello, 1st time I see you, everything is good, perfect, I can not speak Korean but I understand , because want to. OK thank you and keep on teaching, see yah
🙏
Can I ask you a question as an Englishman? Why do you not boil and wait for 12 to however many hours until all the nutrients are out of the bones in one sitting instead of making 2 to 3 brews? I don't understand and I'm really getting into drinking this stuff so I would very much value your insight.
Good question. My guess is that the earlier brews get too saturated with protein (collagen), bone marrow and minerals. Therefore, the subsequent brews with clear water are needed so you can extract even more nutrients from the bones. For example, after boiling for a while imagine if the soup has the exact same amount of minerals as the bones themselves. Then boiling for longer will not extract any more minerals from the bones since the water is saturated with equal amounts of minerals as the bones. You will need to start again with a liquid that has less saturation than the bones. I hope this helps.
@@kyungshim6483 Thank you
Looks so good, thank you for sharing this delicious recipe!
🙏🙌🙏
Hi Helen..I'm making this that..30 mins and my first brew is done. Then I will do second brew for 4 hrs...
Is the third brew a combination of the first and second brew together...Omg my first brew is milky white like milk almost wish I could upload a pic
Hi Shan 👋 As noted in the video, the 3rd brew is a combination of the first and second brews.
@@ModernPepper hi Helen..yes i figured it so..turned out great
Helen, this is heaven, looks so so good. You know I love your receipes (just made fresh kimchi 😍) and I will try this broth as soon as possible.💜
🙏🙌🙏
looks really good. I don't understand the part of removing all the fat. fat is essential to life and I wonder if all this work removing the fat is traditional or just a new tread of "fat clog your arteries"?
@@andreiafscosta Thanks 🙏. The removal of fat is a traditional method for many Korean broths, which makes the broth taste ‘clean and light.” But if you prefer the taste of fat with your broth, don’t remove it
Do you recommend adding apple cider vinegar to the bones to extract collagen?
Hi 👋 NO, absolutely not!
OH my god looks so good, yum!
Thanks 🙏🙌🙏
Thanks for sharing your delicious recipes, clear instructions and soothing voice. It would be great to tone down the background music which’s a bit annoying.
Thanks 🙏. Sorry to hear that you don’t like the background music. Perhaps, watch it CC. I can’t change the music on uploaded videos.
Are you using any beef bones for making bone broth, or are you using specific bones? Only asking because I make my bone broth similar but it doesn't come out creamy. Thanks for sharing.
Hi 👋 As noted in the video, I’m using beef marrow bones. Some also mix in ox tail bones, and beef knee bones since these r more economical than marrow bones.
Thanks. Those are the ones I usually use too, not sure why mine comes out completely differently but will give it try 😊
Can you make this in an Instant Pot?
Do you pour the 1st & 2nd brew into the 3rd brew?
I love the video! Would using a slow cooker to make the bone broth be the same as using the stove?
Thanks Jennifer! Yes, u can use the slow cooker, as long as u follow the same cooking method
nomo mashitso... this is my 2nd favorite food/soup in korea next to hejangguk.. 🤩🥰
@@danclyde8929 YES 🙌🙏🙌. HehJangGuk hits the spot, too!
Hello 👋 Good 👍 recipe thanks for sharing this recipe. I'M new subscriber
Thanks for subbing Meeru🙏
Would you recommend cooking with that fat that is skimmed off? Or is it 'polluted'? Thank you for the recipe!!
@@bluefinMarga There should be much fat, if any, on the bone marrow. As demonstrated in the recipe, the fat layer is removed later on
we have a very similar soup in Ecuador. this loves so yummy
@@jalarconcedeno 🙏🙌🙏
Thank you Helen!!!! I will make this!!! I love love bone broth!!!
🙏
Can you replace with pork bones?
Your instructions and tips are so clear!! Thank you!
@@stht5158 Aww…thanks 🙏
what do you do with the 2nd broth? do you add it to the 3rd broth, and then also the 1st broth and top it up with water?
Thank you for this video very interesting.
@@anneferlandemarcellus6955 🙏🙌🙏
Does setting aside first brew n then pouring it back afterwards make a difference as compared to just using 1 time brew but for super long time like 12 hrs or so?
@@inaverinarosali1339 Hi 👋. You can do that but you’ll end up with very little liquid since brewing for 12 hours straight will lead to evaporation and reduction.
May I ask what happens to the second brew? Is it just served as is without mixing with the first or third brew?
The 2nd brew is mixed in with the 1st brew, then brewed again to make a stronger final brew @ 10:26
Hello, can I use the pressure cooker to lessen the cooking time?
@@leslielai6944 Hi 👋 This slow brewing process can’t be rushed. U can use a pressure cooker but it still needs the same amount of time of brewing at low heat setting.
Can you cook this in a pressure cooker? Thank u
@@maxuinkua653 Hi 👋 You want to use a large pot and slowly brew on low heat.
All of the old ladies who taught me how to make it said 3 brews. After 3 good brews, the bones have almost no weight and easily crush.
@@powerplantop EXACTLY 🙏🙌🙏
I love that you teach us Korean during show❤❤❤🎉🎉🎉❤❤❤
🙏🙌🙏
do we need to put in some aromatic herbs such as thyme, lemon grass, bay leaf or oters ??
No. Lemon grass and thyme are not used in Korean cooking. (We do use bay leaves.). As noted in the video, we do not season the bone marrow broth in the pot. Seasoning only happens a when u use the beef bone broth to make other dishes.
An excellent education. thank you.
🙏
It great thanks so much
🙏🙌🙏
How long does the broth last in the freezer?
So in the 3rd brew you boil the 2nd brew+1st brew? You dont add any more fresh water in it?
Can i use bottled tonkotsu soup broth that i can get from japanese grocery as substitute instead of making my own broth?
tonkotsu broth is pork
I need this for postpartum recovery 🤤
@@Daffodilmc YES🙏🙌🙏
What about adding some apple cider vinegar? Would that extract more broth?
No, absolutely not🙏
What happened to the 2nd brew? Did you refrigerate that separately? And the third brew was brewed with the first refrigerated brew?
@@jeehra2312 Hi 👋 The finished 2nd brew is mixed in with the first brew to make the 3rd final brew
The collagen do we take it out and serve it when it's hot or would it be better to leave it in the pot if we want to eat it?
That is up to u. I leave everything in the pot so it cooks with the broth
will microwaving kill any nutrients in the bone broth?
@@waterhouse1835 I think for microwave heating up the food, I would focus more on using food safe glass or ceramic containers, instead of reheating in a plastic container. Heating at extreme temperature isn’t good, but I think this is a science question that you might find helpful to Googling 🙏
Dang. Another simple fun recipe. Thanks❤
Thank you 🙏
Thanks for sharing 🎉This is Awesome ❤❤
🙏
Could I frozen the beef broth in my freezer ?
@@coolyou-td8zn 👋Hi. Yes, double/triple bag it or store in an airtight container then freeze. Eat within a month
So i dont get one thing... After you refrigerate the first broth you have to refrigerate the bones too ??? Until those 6 or 12 hours?
I learned from maangchi. She's the best . First soak in cold water 8hrs. Clean bones and quick boil ten mins.. dump the water and wash bones and pot . Then boil again.. Start med high heat until rapid boil. Then turn down... Continue to cook for ten hours..add more water if evaporated.. When you do boil high heat again to rapid boil then reduce heat.. Continue that process the whole time..
if I intend to freeze it, how long does bone broth last in the freezer?
@@Nchiola I would eat it within a month of freezing it
It looks so good, ty!
🙏
Can you use instant pot pressure cooker?
Pressure cooking will not achieve the milkýness this bone broth achieves. But it is still good
gotta start at 6am lol
great recipe
🙏
Must try. ❤
@@kennethjacob7468 Yes🙏🙌🙌
Kamsahamnidah... Ummonie...
🙏🙌🙏
I love it! This made me subscribe to this chanel!❤
@@juandelacruz3525 🙏🙌🙏
Is there any steps can be done in a slow cooker please? 🎉
Colagen is not bad.😋 I like it. Delicious. Thank you for the recipe.
@@trinidadaliceenriquez1236 🙏🙌🙏
Hi! I'm just wondering why one wouldn't simply simmer for 12 hours, adding more water and skimming as needed, instead of doing multiple batches?
@@r.v.k.6932 Hi 👋 The purpose of brewing 3 separate batches is to extract the flavors from the bones so you end up with more creamy broth. If you brew one pot for 12 hours, after the liquid reduces, you end up with less liquid than 3 batches of broth. But if you want to try your method, try it and see how it works out.
Can you do this with chicke carcasses and bones for a chicken broth?
@@massomouse1556 That would yield you chicken broth, not the milky creamy beef bone marrow broth. But if you are making chicken broth, I would also add onions, garlic, peppercorns,carrots, celery, and bay leaves.
My favorite ❤❤❤❤
🙏🙌🙏