Korean Sagol Gukmul (Ox Bone Broth)

Origin: Korea. A milky-white ox bone broth simmered for many hours, sometimes over a full day, until the marrow and collagen fully render into the water — the base for seolleongtang, a Korean comfort-food staple.

Flavor Profile: Rich and mild, with a subtle savoriness that diners typically season themselves at the table with salt and scallion.

Culinary Uses: Base for seolleongtang (ox bone soup) and gomtang (a related, often clearer beef broth); served with rice either mixed in or alongside.

Regional Variations: Some versions add oxtail for extra richness; the deliberately mild, unseasoned base (seasoned individually at the table) is a distinguishing feature versus more assertively pre-seasoned Korean broths.

Storage: Refrigerate 3–4 days; freezes exceptionally well given the high collagen content.