Sogogi Gomtang

Rinse the Beef leg bones and Beef marrow bones thoroughly under cold running water. Place the bones in a large pot and add 6000 grams of Water to cover them. Let them soak for at least 2 hours, or preferably overnight in the refrigerator, changing the water every hour or so, to remove impurities and blood.

Drain the soaking water. Place the Beef leg bones and Beef marrow bones back into the large pot. Add enough fresh water to cover the bones completely and bring to a rolling boil over high heat for 10-15 minutes. This blanching step helps to remove any remaining impurities and scum.

Discard the blanching water and rinse the Beef leg bones and Beef marrow bones again under cold water, scrubbing them clean to remove any coagulated blood or scum. Clean the pot as well.