Ox Bone Hangover Soup (Ppyeo-haejangguk)

Steps

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1. 1
   Bring 20 cups of water to a boil in a large pot. While waiting, rinse the ox bones thoroughly under cold water to remove bone fragments and blood, then soak in cold water for about 20 minutes.
   ▶ ≈1:47
2. 2
   Drain the bones and add them to the boiling water. Reduce to medium heat, cover, and simmer until the water reduces by more than half and the broth becomes milky white. This takes several hours. Add more water as needed to achieve a rich, creamy broth.
   ▶ ≈2:23
3. 3
   In a separate pot, bring 10 to 12 cups of water to a boil. Blanch the napa cabbage (starting with the stems first) for 4 to 5 minutes without covering until wilted. Rinse with cold water to stop cooking, drain well, and cut into small pieces.
   ▶ ≈4:46
4. 4
   After the broth has simmered for about 3 hours, add 4 cups more water. Let it cool slightly so the fat congeals on the surface, then carefully skim off all the fat using a thin spoon.
   ▶ ≈7:36
5. 5
   In a small bowl, mix together 1/4 cup soybean paste, 8 cloves of garlic, 2 green chili peppers, and 1 tablespoon of fish sauce. Add this seasoning mixture to the pot along with 6 cups of the prepared broth.
   ▶ ≈10:42
6. 6
   Bring the pot to a boil over medium-high heat and simmer for 20 minutes, then reduce to low heat and cook for another 10 minutes. Add the blanched napa cabbage pieces and cook until well combined.
   ▶ ≈12:02
7. 7
   Ladle the soup into serving bowls and garnish with chopped green onion. Season with salt to taste. Serve with a small dish of Korean red chili flakes on the side for those who prefer extra spice.
   ▶ ≈13:23