This soup can either be made using the sagolguk (white beef bone broth) soup, or just creating a more simple and straightforward broth as I instruct below. If you are going to make the milky-colored beef bone soup, which does have more flavor, prepare to spend a lot more time boiling the bones!
1 lb beef brisket
1 lb beef small intestine
1/2 lb beef tripe
1/2 beef shank
1 med size white Korean radish, about 1/2 lb (moo 무)
2 tsp minced ginger, and a couple of slices of ginger
1 giant green onion / Korean leek (daepa 대파))
1 tbsp chopped green onion
1 tbsp clear soy sauce (guk ganjang 국간장)
1 tbsp sesame oil
1 clove garlic, minced
Soak brisket, intestine, tripe and shank for 1 hr or so in a pot of cold water.
Wash intestines and tripe by rubbing salt on the skin, and rinse well. If the skin of the tripe is still dark/black, boil some water and dunk quickly; then scrape off the skin with a knife. Scrape fat off with a knife from the small intestine, and also squeeze out content of the intestine with the knife.
In a big pot, put enough water to cover meat, intestine and tripe, and ginger pieces- boil and cook on medium heat for 1 1/2 hr or until the meats and tripes are tender.
Cut white radish into 4 large parts, add it to the pot; also add minced garlic, minced ginger, Korean leek and cook some more until radish gets tender, about 15 min.
Remove all the meats and white radish. Let cool and then slice into bite-sized pieces. Season with the clear soy sauce, sesame oil, garlic, and black pepper.
Put everything back into the pot for a quick boil once more. Add salt and pepper to taste.
Serve with kimchi or kkakdugi to set off the mild flavor of the soup. When you serve with kkakdugi, put enough kkakdugi juice in the bowl; some people prefer putting kkandugi and juice into the gomtang bowl and eat.