Name: Korean Rich Beef Marrow Bone Soup
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 3 lb beef leg bones, cracked into 2-inch pieces; 1 lb beef marrow bones, cut crosswise into 2-inch rounds; 12 cups cold water, plus more as needed; 1 large yellow onion, halved (skin on); 8 garlic cloves, lightly smashed; 1 (3-inch) piece fresh ginger, sliced thickly; 2 stalks celery, roughly chopped; 1 tsp whole black peppercorns; 1 lb beef brisket (flat cut); 1 lb daikon radish, peeled and cut into 1-inch pieces; 2 tsp kosher salt, plus more to taste; 8 oz somyeon (thin Korean wheat noodles), cooked and drained; 4 scallions, thinly sliced on the bias; 2 tbsp finely chopped fresh garlic; 1 tsp freshly cracked black pepper; 2 cups steamed short-grain white rice; Flaky sea salt, for the table

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This deeply nourishing Korean beef bone soup features a long-simmered, milk-white broth enriched with collagen from beef leg and marrow bones. The clean, savory flavor is elevated by tender brisket, sweet daikon, and slender wheat noodles for a complete meal. Each bowl is finished with crisp scallions, fresh garlic, and a side of short-grain rice for the ultimate warming comfort dish.

Prep Time20 mins

Cook Time360 mins

Total Time380 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

580 kcalCalories
22 gFat
8 gSaturated Fat
38 gCarbs
2 gFiber
4 gSugar
52 gProtein
720 mgSodium
980 mgPotassium
95 mgCalcium
6 mgIron
12 mgVitamin C
35 mcgVitamin A

Ingredients

For the broth

3 lb beef leg bones, cracked into 2-inch pieces
1 lb beef marrow bones, cut crosswise into 2-inch rounds
12 cups cold water, plus more as needed
1 large yellow onion, halved (skin on)
8 garlic cloves, lightly smashed
1 (3-inch) piece fresh ginger, sliced thickly
2 stalks celery, roughly chopped
1 tsp whole black peppercorns

For the meat and vegetables

1 lb beef brisket (flat cut)
1 lb daikon radish, peeled and cut into 1-inch pieces
2 tsp kosher salt, plus more to taste

For serving

8 oz somyeon (thin Korean wheat noodles), cooked and drained
4 scallions, thinly sliced on the bias
2 tbsp finely chopped fresh garlic
1 tsp freshly cracked black pepper
2 cups steamed short-grain white rice
Flaky sea salt, for the table

Directions

Place the beef leg bones and marrow bones in a large 8-quart stockpot, cover with cold water, and bring to a vigorous boil over high heat. Boil hard for 10 minutes to release impurities, then drain and rinse the bones thoroughly under cold running water; scrub the pot clean.
Return the rinsed bones to the pot with 12 cups fresh cold water, the onion, smashed garlic, ginger, celery, and peppercorns. Slowly bring to a boil over medium-high heat, then immediately reduce to the gentlest possible simmer. Skim any gray foam that rises during the first 30 minutes, then partially cover.
Maintain a bare, lazy simmer for 5 hours, checking every hour and adding hot water to keep the bones fully submerged. The broth should gradually turn opaque and milky white as collagen and marrow release into the liquid.
Add the beef brisket to the pot and continue simmering for 1 hour, or until a paring knife slides easily into the meat. Lift out the brisket, cool slightly, and slice against the grain into 1/4-inch thick pieces; cover to keep warm.
Strain the broth through a fine-mesh sieve into a clean pot, discarding the spent bones and aromatics. Bring the strained broth back to a simmer, add the daikon, and cook for 20 minutes until the radish is fork-tender and the broth is rich and creamy.
Season the broth with the 2 teaspoons kosher salt, taste, and adjust; keep in mind diners will add more salt at the table. The finished broth should taste of deep beef and marrow, not heavily salted.
Divide the cooked somyeon among 4 large warm bowls and arrange sliced brisket and a few pieces of daikon over the noodles. Ladle the piping hot milky broth over everything to warm the noodles through.
Top each bowl with a generous shower of scallions, chopped raw garlic, and a heavy grind of black pepper. Serve immediately with steamed rice and a small dish of flaky sea salt for individual seasoning.

Cook’s Notes

Ask your butcher to crack the leg bones and saw the marrow bones into thick rounds—exposed marrow and bone surface area are the keys to a deeply milky broth.
For an even whiter, richer pot, soak the raw bones in cold water for 2 hours before parboiling; this draws out residual blood that would otherwise darken the finished soup.
Never let the broth boil hard after the first parboil. A gentle, shivery simmer emulsifies the collagen properly; a rolling boil releases fat and creates a greasy texture.
The broth tastes noticeably better on day two. Refrigerate overnight, lift off the solidified fat cap (reserve it for frying vegetables), and gently rewarm with the sliced brisket.
Serve alongside kkakdugi (cubed radish kimchi) and a small dish of saeu-jeot (salted tiny shrimp) for authentic Korean table contrast—acid and umami against the rich, mellow broth.

DinnerSavoureux