Korean Beef Bone Soup

A variation on the New Year's theme. So traditional korean meals are very simple affairs...consisting always of rice, a soup and then lots of little ban chan. I noticed some beef bones at Marin Sun Farms in the farmers market so I thought I'd give the "bone soup" another try....free range bones must make better soup than regular bones, right?

YES - so rich and delicious...much more fragrant and beefy too.

Recipe
one package beef bones (I used neck bones from Marin Sun Farms)
water, enough to cover the bones when in a pot
1/2 White Onion, sliced about 1/4 inch strips
1/2 Daikon, sliced into disks
2 Scallions, sliced
Salt and Pepper to taste

Put bones in pot and cover with cold water, let sit for about an hour until all blood is done seeping out of the bones and meat. Drain and fill again with water until the bones are just covered. Boil on the stove at medium for 3-5 hours, periodically skimming the foam off the top

Remove bones and using sieve, filter the soup through to remove the brown bits. Remove meat from bones, cut up into smaller pieces and put back into soup. Add daikon, white onion, salt and pepper and simmer for another 15 minutes or so until the daikon is soft enough to poke through but still holds its shape. Add scallions before serving.

ENJOY