[Korean Recipe] Mastering Sagol Yuksu: The Ultimate Guide to Milky Korean Beef Bone Broth
If you've ever wondered how Korean restaurants achieve that incredibly rich, snowy-white, and velvety broth, the secret lies in a traditional technique called Sagol Yuksu (사골 육수). Unlike Western stocks that are often simmered gently to stay clear, this Korean staple is boiled vigorously to emulsify fats and marrow into a deep, comforting elixir.
Quick Summary
- Pure & Nutrient-Dense: A collagen-rich base made solely from beef bones and water, perfect for keto or paleo diets.
- The Secret Technique: Uses a multi-extraction boiling method to maximize flavor and achieve the signature milky appearance.
- Versatile Foundation: The essential base for classic soups like Seolleongtang (ox bone soup) and Tteokguk (rice cake soup), or even as a rich substitute for milk in savory fusion recipes.
Ingredients
Servings: Makes approximately 3.5 to 4.5 liters of concentrated broth.
- Beef Leg Bones: 2 kg (4.4 lbs). Look for femur (marrow), shin, or knuckle bones. (Substitution: If you can't find Korean-style 'Sagol' bones, ask your local butcher for marrow bones cut into 2-3 inch sections.)
- Water: Approximately 10-12 liters total for the boiling stages, plus extra for soaking and parboiling.
Step-by-Step Instructions
- Soak for Purity: Submerge the bones in cold water for 45-60 minutes. Change the water every 20 minutes. This draws out excess blood, ensuring your final broth is white and clean-tasting rather than grey or muddy.
- The Initial Parboil: Place bones in a large pot, cover with water, and boil for 15-20 minutes. Discard the water entirely and scrub the bones under cold running water to remove grey foam and impurities. Clean the pot thoroughly before returning the bones.
- First Extraction: Add 1 gallon (3.8L) of fresh water to the bones. Bring to a rolling boil over high heat for 20 minutes, then reduce slightly to medium-high. Maintain a steady, active boil for another hour. Strain and save this liquid.
- Second & Third Extractions: Repeat the process with fresh water for each batch. The second extraction usually yields the milkiest color. Combine all batches into one large pot.
- Cool and Defat: Let the combined broth cool at room temperature, then refrigerate overnight. The fat will solidify into a hard white layer on top. Lift this off and discard it for a clean, light, yet rich flavor profile.
Tips & Substitutions
- Don't Just Simmer: The key to the milky color is the active boil. The movement of the water emulsifies the marrow and fats. If you only simmer, the broth will remain translucent.
- Storage Hacks: This broth freezes beautifully. Portion it into 1-quart freezer bags or even ice cube trays for a quick flavor boost to sauces and gravies.
- Global Fusion Idea: Use Sagol Yuksu as a base for a "Korean-style" Ramen or even as the liquid for a decadent, savory Risotto. It adds a depth of flavor that store-bought stocks simply cannot match.
- Seasoning: Traditionally, this broth is served unseasoned. Let your guests add sea salt, cracked black pepper, and plenty of chopped scallions at the table to suit their own palates.
