Gomtang (Korean Clear Beef Bone Soup with Brisket)

• 1.5 kg Beef marrow bones
• 600 g Beef brisket
• 6 cloves Garlic
• 300 g Short-grain rice
• 4 Spring onion
• 2 tsp Fine sea salt, plus more to taste
• 1 tsp Black pepper, plus more to taste

1. Put the beef marrow bones in a stockpot and cover with cold water. Bring to the boil and boil for 10 minutes to draw out impurities, then drain through a colander and rinse the bones well under running water. Rinse out the pot.
2. Return the cleaned bones to the pot and add the brisket and garlic. Cover with fresh cold water, bring to a gentle simmer, then skim any foam from the surface. Keep at a steady, low simmer for 2 hours, topping up with hot water if needed to keep everything submerged.
3. Lift out the brisket and set aside to cool slightly. Continue simmering the bones for 45 minutes to deepen the broth. Meanwhile, rinse the short-grain rice until the water runs mostly clear, then cook it in a saucepan with water until tender.
4. Strain the broth through a sieve into a clean pot, discarding the bones and garlic. Bring the broth back to a gentle simmer and season with the fine sea salt and black pepper, keeping it mild as gomtang is usually adjusted at the table. Slice the brisket thinly across the grain.
5. Thinly slice the spring onion. Divide the rice between bowls, top with sliced brisket, then ladle over the hot broth. Finish with spring onion and add extra fine sea salt and black pepper to taste.

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