Soak ox bones in cold water for 2 to 4 hours, changing the water once halfway through. Drain and rinse bones under cold running water.
3-4 lbs ox bones
Bring a large stockpot of water to a rolling boil. Add bones and boil for 10 minutes to remove impurities. Dump water, rinse bones thoroughly, and rinse the pot to remove scum.
3-4 lbs ox bones
Place the blanched bones in the slow cooker. Add smashed garlic, sliced ginger, green onion pieces, dried kelp if using, and 8 cups of water. Set slow cooker to low and cook for 8 to 12 hours without opening the lid.
3-4 lbs ox bones, 6 cloves garlic, 2 inch ginger, 4 pieces green onions, 2 pieces Korean dried kelp, 8 cups water
After 4 to 6 hours, add daikon radish chunks if using. Skim any foam or fat from the surface every 30 minutes for the first 2 hours to keep the broth clear. Continue cooking until the broth turns milky white and bones are very soft.
1 lbs daikon radish
Remove and discard bones, aromatics, and kelp. Strain broth through a fine mesh strainer or cheesecloth. Stir in soy sauce and salt to taste. Finish with freshly ground black pepper before serving.
2 tbsp soy sauce, salt, black pepper
