White Bone Broth (사골육수) + White Bone Broth Beef Soup (설렁탕)

Each batch of broth you make will make about 3-4 quarts (depending on how long you simmer it)

Batch means adding the water to bones, I did two batches.

Wash bones in cold water to remove bone fragments and debris.
Soak bones 5 hours to overnight in the fridge.
After strain the bones and wash in cold water.
Now add the bones to a pot with enough water to cover (not the measured water amount)
Bring the bones to a boil, then start your timer for 20 minutes.
Let is simmer 20 minutes then dump out the water and wash the bones.
Remove any marrow or connective tissue etc. from the bones and wash again.
Now add the cleaned bones to a pot and add the measured water. Bring to a boil, then lower to a simmer and cook for 4-6 hours.
The broth should start looking milky after 2 hours, it will get more white as time goes by. Make sure the bones are submerged as they simmer.
After the broth is pure white, strain the broth using a fine mesh strainer.
Cool completely using an ice bath.
Then place it into a container and in the fridge. After an hour, check the fridge and see if the fat solidified. If it did, scoop off the fat on the top using a spoon.
Now you can store it in the fridge or freezer following the storage tips and freshness time frame recommendation.