[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...
