Soak the ox bones and the beef in cold water for 20 minutes to remove any blood.

Rinse bones in cold water a couple of times to remove any bone chips. Drain the water.

Boil 14 cups water (3½ quarts) in a large pot.

Put the bones and beef into the pot of boiling water. Boil for about 10 minutes.

Turn off the heat and take out the bones and beef. Get rid of the water.

Rinse and drain the meat in cold water to remove the excess fat.

Put the bones and the beef back into the pot.

Add about 12 cups of water (3 quarts), 1 medium size onion, and 1½ pounds of peeled radish to the pot. Bring to a boil over medium heat.

When it starts boiling about 20-30 minutes later, lower the heat to simmer for 3 hours.

Turn off the heat and take the beef and radish out of the pot. Leave the bones behind.

Pour the brownish broth out of the pot and into a large bowl. Keep it in the fridge during this process.

Fill the pot with water again (about 3 quarts) and boil over medium high heat for about 20 minutes.

When it starts boiling, lower the heat and simmer for 2½ to 3 hours.

Turn off the heat, open the lid, and pour the broth into the collecting bowl.

Cool down the collecting bowl and cover it with plastic wrap. Keep it in the refrigerator for several hours until all the fat floats to the top and gets solid.

Take the bone soup out of the fridge. Remove the solid fat from the top with a spoon or strainer.

Slice the cooked beef thinly, about ⅛ inch thick. Cut radish into ¼ inch thick slices.

Reheat the bone soup and ladle the soup into a serving bowl.

Add a few slices of the beef and radish to the soup. Serve with warm rice and kimchi, along with chopped green onions, minced garlic, kosher salt, and black ground pepper.

Add some salt, chopped green onion, and black ground pepper to the soup. Mix it well with your spoon.