Sunji Haejangguk

Rinse the Beef shank bones thoroughly under cold running water. Soak the Beef shank bones in cold water for 2 hours, changing the water every 30 minutes, to remove impurities.

Drain the Beef shank bones and place them in a large pot. Add enough fresh Water to cover the bones, bring to a rolling boil, and boil for 10 minutes. Discard the water and rinse the Beef shank bones again under cold water.

Return the blanched Beef shank bones to the clean pot. Add 4000 grams of fresh Water and the Beef brisket. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, skimming off any foam or fat that rises to the surface. The Beef brisket should be tender.