Ahhh the memories this soup brings me. Grew up having this soup as mom would prepare this in the household. This milky beef bone soup is a Korean staple. It takes several hours to make as the beef leg bones are boiled down allowing the flavor to settle in, creating a rich creamy white broth. The soup is served piping hot and contains scallions, glass noodles, and thinly sliced beef brisket. It doesn’t come seasoned. Once it arrives at your table, you add in the enhancements: salt, pepper, rice, and of course kimchi. I personally really like the cubed radish kimchi called kkakdugi with this soup. If you’re brave, you add in this spicy paste that reddens the soup, but I was never a huge fan. I like leaving it clean white. This was normally served in the mornings in our home and I remember my dad had to have it to begin his day (his version of cereal n’ milk). Perfect way to break your fast.