Since I had a 10 qt pot, I cooked the soup by adding 3qt of water and cooking for 3 hours, then adding another 3qt. The soup wasn’t as white by the end of the 9 hours, so I went on cooking it for longer. In total I simmered it for 15+ hours! Still not as white as Maangchi’s soup, but it is delicious! I guess maybe the difference is I used mallow bones instead of the ox bones, so after the mallow was cooked out into the soup, there wasn’t much else to get out of the bones? Will try with ox bones next time! But have to finish the huge pot first ^^
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