BABY FOOD: HOW TO MAKE KOREAN BONE BROTH. I started Chloe on solids around five months and we went straight to avocado for her first food, we skipped rice cereal, oatmeal, etc. completely. Her second food was bananas! As I started pureeing her foods in bulk – because I’m a working mommy – I wanted something a little more healthier than water or formula to mix in with her food. So, I began making bone broth. See the recipe below, I used beef bones. You can ask for “Sa Gohl” or 사골 at the Korean grocery stores:
1. Soak your bones in cold water and let it sit for about 30 minutes. This will allow the blood to seep out of the bones, which you want, to make sure you have a nice clean broth. After 30 minutes, I drain the bloody water and I refill with more cold water to soak a second time, for another 30 minutes. * I used to soak it for longer than 30 minutes, thinking the longer the better but I recently read that because of it’s porous material, if you soak for longer than 30 minutes, the bloody water can start to be reabsorbed into the bone. So, no longer than 30 minutes. 2. After soaking and draining the bones, place your bones into a pot and add water to cover your bones. Place the lid on your pot. Let your water come to a rolling boil with the bones in it and keep them boiling for another 30 minutes. 3. After boiling for 30 minutes, turn off your stove and open your lid. You’ll see that your broth has turned a gross brownish green with scum floating at the top. That’s good because you want to get that stuff out before you use the bones for your actual broth. Again, dump and drain all that out, saving your bones in a large colander. Run cold water over your bones and just with your hands, give them a good rinse so that any scum that might have stuck to your bones will come off. Also, this is a good way to get off any debris from when the bones were first cut at the store. Now you have clean bones to work with. 4. Place your bones back into your pot and cover with water. It’s up to you how much you add but two things to remember are 1) you should have enough water to at least cover your bones and 2) too much water will make it so that when you finish, your broth doesn’t turn gelatinous when refrigerated. The gelatin tells you that you’ve gotten out as much nutrients as you can from the bones without diluting them. It means you have an ideal bone to water ratio. However, adding too much water is okay. You still get the goodness from the bones, just in a more diluted form. 5. At this point I add a whole onion, about a tablespoon of fresh ginger (just in chunk form), jujubes, and a head’s worth of garlic cloves. You can change these up, based on your preferences. 6. If you’re using a regular pot, bring to a boil at high heat, then when it reaches a boil, lower heat to a very low setting and wait. The longer the better – I usually wait 10 hours (so I start very early in the morning on the weekend). 7. Once I’m done cooking, I take out the large bones and set them off to the side (You can actually reuse the bones, fill in more water and cook another 10 hours to make more). You’ll see the soft marrow and gel like cartilage on the joints. So good for you! Save it! Then I strain the broth and discard the onion, ginger, garlic cloves, and any other small debris that may have fallen during the cooking process. Now you have a nice clear broth. Only one problem. It’s greasy. 8. You can keep your broth in the pot if you have space in the fridge or you can transfer it to a more appropriately sized bowl, cover, and then refrigerate your broth! Refrigerate for several hours until the fat has solidified on top. I actually wait overnight. 9. Now that your greasy fat is in solid form, scoop that stuff out and trash it. What’s left is a nutrients filled, super healthy bone broth. I transfer my bone broth into Kiinde single packages and defrost them when I need. I’ve tried to feed them to Chloe as a drink but that didn’t work!
Recipe courtesy of Jeannie