Haetjangguk

Rinse the Beef bones and Beef brisket thoroughly under cold running water. Place them in a large pot with 3000g of Water. Bring to a boil, then reduce heat and simmer for 10 minutes, skimming off any impurities that rise to the surface.

Discard the initial boiling Water. Rinse the Beef bones and Beef brisket again. Return them to the clean pot with fresh 3000g of Water. Bring to a boil, then reduce heat to low and simmer for at least 2 hours, or until the Beef brisket is tender.

While the broth is simmering, prepare the Napa cabbage outer leaves. Blanch the Napa cabbage outer leaves in boiling water for 5 minutes until softened. Drain, cool under cold water, then squeeze out excess water. Chop the Napa cabbage outer leaves into 5cm pieces.