It took nearly all day to make, and the broth isn’t as milky-white as at restaurants, but it still is tasty. The secret, I learned midway, is to keep the soup at a roiling boil, not at a simmer. We served this with short-grain rice and thin wheat noodles (Korean somyun or Japanese somen), garnishing with chopped scallions and sea salt. Recipe from Maangchi here:
http://www.maangchi.com/recipe/ox-bone-soup. I also found helpful tips on boiling here: http://www.koreanbapsang.com/2013/02/seolleongtang-beef-bone-soup.html (Dec. 2015)
Cooking Adventures 