Gomtang

Method

1. 1 Soak the beef bones in cold water for 2 hours, changing the water several times to remove all the blood.
2. 2 Blanch the bones in boiling water, then discard the first batch of water and rinse away any foam that adheres to them.
3. 3 Simmer the bones in plenty of water over high heat until the water boils vigorously; this is what causes the broth to turn cloudy white.
4. 4 Reduce the heat to medium and simmer for 3 hours, skimming off any fat that rises to the surface, but maintaining a gentle simmer.
5. 5 Add the beef and radishes at the last minute, slice the meat, and serve with scallions, salt, and pepper to taste.

With an appliance

• Pressure cooker 2 hr 40 min

  Replace steps 3 and 4: simmer the bones under high pressure for 75 minutes, then release the pressure naturally for 20 minutes. After that, open the lid and bring to a rolling boil for 10 minutes if you need a lighter broth. Add the beef shank and radishes from step 5 after opening the lid and cook until tender.