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사골 Sagol Ox bones are used mainly to make soup stock. The chopped bones are soaked to eliminate any impurities and remaining blood, they are simmered in water for a long time to produce a milky broth. |
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Source Source: Korean Food Guide in English (Ed. The Korea Foundation, Cookand, 2003) ISBN: 89-89782-10-4 |
Mixed Ox Bones
