Ox bones - 1kg (2.2 lbs), preferably leg bones with marrow

Brisket or beef flank - 300-500g (0.7-1.1 lbs)

Water - Enough to submerge the bones and meat

Kosher or sea salt - For seasoning, served on the side

Green onions - 3-4 stalks, finely chopped

Minced garlic - 1 tablespoon (optional)

Noodles - Korean somyeon (thin wheat noodles) or dangmyeon (glass noodles) (optional)

Preparation of Bones - Soak the ox bones in cold water for about an hour to draw out the blood, changing the water a couple of times.

Blanching the Bones - Place the bones in a large pot and add enough water to cover. Bring the water to a boil and let it cook for about 10 minutes. After blanching, remove the bones and rinse them under cold water. Discard the water and clean the pot thoroughly.

Prepare the Meat - If using brisket or flank, blanch the meat for a few minutes to remove blood and impurities. Rinse and set aside.

Boil the Bones - Place the cleaned bones back into the pot and fill it with fresh water. Bring to a boil, then reduce the heat to maintain a steady simmer. Let this simmer for at least 6-8 hours. The longer the bones boil, the milkier the soup will become. Refill with water as needed to maintain the level.

Add the Meat - Around 2-3 hours before serving, add the blanched brisket or beef flank to the pot. Continue simmering.

Skim Off Impurities - Throughout the boiling process, occasionally skim off any impurities or fat that rise to the surface.

Prepare Noodles (if using) - If you decide to include noodles, cook them separately according to the package instructions. Rinse and drain.

Serve - After the long simmer, strain the broth. Slice the boiled meat thinly. In a serving bowl, add some meat slices, noodles (if using), and pour the milky broth over. Serve the soup hot, allowing individuals to season their own bowl with salt (as the broth is unseasoned) and sprinkle with chopped green onions and minced garlic, if desired.