Gomtang (Miryang Style)

Rinse 1500g beef leg bones and 500g beef knee bones thoroughly under cold running water. Place the rinsed beef leg bones and beef knee bones in a large pot, cover with cold water, and soak for at least 2 hours, changing the water every 30 minutes to remove impurities.

Drain the soaking water. Place the beef leg bones and beef knee bones back into the large pot, add enough fresh water to cover them completely, and bring to a rolling boil over high heat for 10 minutes. This blanching step removes remaining impurities and blood.

Discard the blanching water and thoroughly wash the beef leg bones and beef knee bones again under cold running water, scrubbing off any remaining scum or residue. Clean the pot as well.