Grilled Beef Bone and Kelp Base

 

Rich White Broth from Rare Goto Wagyu Indulge in a unique hot pot experience with this rare broth made from "Goto Wagyu," a premium beef so limited in production it is often called "phantom wagyu." The beef bones are oven-roasted until crispy and then slow-cooked with kelp to extract a milky, white soup. This creamy broth captures the gentle sweetness and mellow richness of high-quality wagyu.

 

Preparation:

1. Shake the pouch well, pour into a pot, and bring to a boil.

2. Add your favorite ingredients (such as pork belly, cabbage, chives, tofu, and leeks) and simmer until cooked through.

3. For the perfect finish, add rice to the remaining soup to enjoy a Korean-style Gomtang-inspired porridge.