Koran beef bone soup is something I never understood even though my wife and MIL made it daily at our restaurant. To me it was just a weak broth that they used as a base for almost every kind of sauce and soup. I never paid much attention to it. I wasn't all that impressed with it.
Fast forward a couple of decades and now my son is trying to tell me how his mom-who now lives in Las Vegas- makes it and I can’t get it through my head that you need to use beef bones. He keeps saying Ox bones and My brain keeps thinking OxTAILS. He says she washes them, boils them briefly then throws the water away(!) and starts over with fresh water. He must mean simmer, surely not BOIL.
So recently there was a discussion at another site about homemade ramen with links to articles about Japanese and Korean soups and I finally got it.
At the Asian Market the other day I bought a beef shank and a few pounds of beef bones and made the stock for him. I asked him if it tasted like it was supposed to and he said it was good. I froze most of it so he can make his kim che soup.
Fast forward a couple of decades and now my son is trying to tell me how his mom-who now lives in Las Vegas- makes it and I can’t get it through my head that you need to use beef bones. He keeps saying Ox bones and My brain keeps thinking OxTAILS. He says she washes them, boils them briefly then throws the water away(!) and starts over with fresh water. He must mean simmer, surely not BOIL.
So recently there was a discussion at another site about homemade ramen with links to articles about Japanese and Korean soups and I finally got it.
At the Asian Market the other day I bought a beef shank and a few pounds of beef bones and made the stock for him. I asked him if it tasted like it was supposed to and he said it was good. I froze most of it so he can make his kim che soup.