Preparation Steps

• Rinse the beef bones thoroughly under cold water. Soak them in a large pot filled with cold water for at least 30 minutes, or up to several hours, to draw out impurities. Change the water a few times during the soaking process.
• Drain the bones and place them in a large stockpot. Add the beef brisket, garlic, and ginger. Pour in 12 cups of fresh water.
• Bring the pot to a boil over high heat. Once boiling, reduce the heat to low, cover, and simmer for at least 4 hours, or up to 8 hours, skimming off any scum that rises to the surface periodically. The longer it simmers, the richer and more flavorful the broth will be.
• After simmering, remove the beef brisket from the pot and set aside to cool slightly. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean container. Discard the bones, garlic, and ginger.
• Once the brisket is cool enough to handle, slice it thinly against the grain.
• Return the strained broth to the pot and bring to a simmer. Season with salt and pepper to taste.
• To serve, place a portion of cooked rice in a bowl. Ladle the hot broth over the rice. Top with slices of beef brisket, scallions, salted shrimp (if using), and kimchi (if using). Serve immediately and enjoy!