(Gogi Gookmul)
Beef stock is used in beef-based Korean soups. Although some of the beef used to make the stock is often used in the soup itself, there is leftover beef in some cases.
Yield : Makes about 12 cups
Ingredients
- 1 pound beef brisket
- Water
Directions
In a large pot, boil the beef brisket in about 16 cups of water for approximately 2 to 3 hours over low heat, until stock has reduced about a fourth. Occasionally skim the foam and fat that rises to the top.
Notes
To skim fat, wait until the stock cools a bit. Then take a piece of cling wrap and place over the surface of the liquid. Discard and repeat until the fat is removed. Alternatively, refrigerate the stock until the fat congeals. Then remove and discard the fat.
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