Seolleongtang

Soak the bones in cold water for 2 hours, changing it once, to draw out the blood.

Blanch them in boiling water for 10 minutes, then drain and scrub off any scum. This first boil is what keeps the finished broth clean.

Put the bones in a large pot with 5 litres of the water and boil hard, uncovered. Unlike a clear stock, this must be a rolling boil — it is what breaks the collagen and marrow into the water and turns it white.

After 3 hours, halve the onion and add it to the pot with the brisket and the garlic cloves. Lift the brisket out after 90 minutes, when tender, and cool it.

Keep boiling the bones for another 7 hours, topping up with boiling water as needed. The broth should turn opaque and milky.

Strain, and chill if you have time so the fat sets and can be lifted off. Bring the broth back to a rolling boil before serving.

Rinse the rice until the water runs clear, put it in a pan with the remaining 500 ml of water, bring to the boil, then cover and cook on the lowest heat for 15 minutes, then leave to steam off the heat for 10 minutes.

Slice the brisket thinly and finely slice the spring onions. Soak or boil the glass noodles as the packet says, then drain.

Put the glass noodles and brisket in each bowl, ladle over the very hot broth and top with the spring onions.

Serve unseasoned, with salt, black pepper, kimchi and a bowl of rice on the table for each person.