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Preparation Broth: Knuckle Bones; Place the knuckle bones in a large bowl or other container and cover completely with cold water.
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Let soak for for at least two hours.
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Drain and rinse with warm water.
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Brisket; Place in a bowl, cover with cold water and soak for 1/2 hour.
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Drain and rinse with warm water.
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Ginger; Slice ginger into roughly 1/8 inch thick slices.
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Garlic; Slice each clove in half from top to bottom.
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Onion; Peel, rinse and cut into quarters from top to bottom.
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Cooking Broth Fill a large (8 quart) stock pot with water and bring to full boil over high heat.
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Reduce heat to medium, carefully add the bones and return to a boil, skimming off fat and foam as needed.
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Reduce heat to low, add brisket, and simmer for two hours.
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Remove brisket from broth and let cool.
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Slice the brisket on a bias into roughly 1/8 inch thick slices and refrigerate until final soup prep.
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14
Continue to simmer the broth for another two hours.
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15
Carefully remove bones one at a time and strip off any remaining meat.
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Refrigerate the meat and return the bones to the broth.
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Add onion, ginger, and garlic to the broth and continue to simmer for at least four more hours, skimming off oil as needed.
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Carefully remove knuckle bones from the broth.
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Transfer broth to another pot, straining out any remaining solids.
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Refrigerate broth overnight.
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Discard bones and solids.
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Cooking Soup Skim any fat from refrigerated broth.
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Thin slice the garlic cloves from top to bottom.
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Optional Daikon Radish Peel and slice into roughly 1/4 inch thick slices.
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Cut each slice into about one inch squares.
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Add the optional radish and/or the garlic to the pot and bring to a boil.
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Reduce heat to low and simmer for 2 hours.
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28
Roughly chop the green onion.
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Place the sliced brisket and bone meat into serving bowls and ladle the hot soup broth into the bowls.
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30
Salt and pepper to taste and garnish with chopped green onion.
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Serve as one dish in a Royal meal or as a main soup dish with rice and kimchi.
