Milmyeon (Busan Wheat Noodles in Cold Broth)

Rinse beef soup bones thoroughly under cold water. Place beef soup bones in a large pot, cover with fresh water, bring to a boil, and boil for 10 minutes to blanch. Drain the water and rinse beef soup bones again.

Return blanched beef soup bones to the clean pot. Add 3000g water, onion, garlic cloves, and fresh ginger. Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours.

After 2 hours, add Korean radish, dried anchovies, and dried kelp to the pot. Continue to simmer for another 30 minutes.