Homemade Korean Beef Stock: Unlike Chinese cooking, which mainly uses chicken stock as a base,
Korean cuisine relies on beef stock for soups and stews, and as a flavor-enhancer
in meat dishes and stir-fries. Beef bones are simmered (sometimes for half a day)
to produce a mineral-rich stock laden with calcium and phosphorus. Vegetables
such as daikon radish can also be added.
Time: 3 hours (10 minutes active)
Makes: 8 to 9 cups
1 pound assorted beef knuckles, bones, or brisket
10 cups water
6 cloves garlic, smashed with the flat part of a cleaver or large knife
3 tablespoons soy sauce
Rinse the bones thoroughly in cold running water to remove all traces of
blood and reduce the amount of residue in the stock.
In a large stockpot, bring the beef bones, water, garlic, and soy sauce to a
boil. Reduce the heat to medium-low and simmer for 2 to 3 hours or up to 12
hours. Occasionally skim off any scum or foam that rises to the surface. Strain
through a sieve lined with cheesecloth. Scrape off any meat from the bones and
use in your recipe if desired.
Notes: The beef stock will keep in an airtight container in the refrigerator
for a few days or in the freezer for a few months.
Author: KIMIYE HAYASHI
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