Seolleongtang (Ox Bone Soup)

First, prepare the bones. Place the ox leg bones in a large bowl and cover with cold water. Let them soak for 1-2 hours to draw out the blood. This is crucial for a clean-tasting broth. Drain and discard the water.

Place the soaked bones in a very large stockpot and add enough water to cover them. Bring to a vigorous boil and cook for 10 minutes. This parboiling step removes impurities. Drain the bones in a colander and rinse them thoroughly under running water. Clean the pot.

Return the cleaned bones to the pot and fill it with fresh water (about 20 cups). Bring to a boil, then reduce the heat to a steady, gentle simmer. Do not cover the pot completely to allow impurities to evaporate.

Simmer for at least 4-6 hours. The longer, the better. The broth will gradually turn from clear to a milky white color. Skim off any scum that rises to the surface. You may need to add more hot water periodically to keep the bones covered.

About 1 hour before the broth is done, add the beef brisket to the pot to cook alongside the bones.

Once the brisket is tender, remove it from the pot. Let it cool slightly, then slice it thinly against the grain.

When the broth is milky and rich, strain it through a fine-mesh sieve into a new pot to remove any bone fragments. Discard the bones.

Cook the somen noodles separately according to package instructions. Drain and rinse.

To serve, place a small bundle of cooked noodles in the bottom of each serving bowl. Top with a few slices of brisket.

Ladle the piping hot, milky broth over the noodles and beef.

Garnish generously with freshly chopped scallions. Provide salt and black pepper on the side for each person to season their own soup to taste.