help me figure out why my sagol gukmul came out brown (like a western bone broth) and now white
i followed [this recipe](https://www.maangchi.com/recipe/sagol-gukmul) by maangchi with a few differences: I halved the recipe and used bones i got at a butcher, not prepacked. they weren’t slices as thinly.
other than that i followed the recipe exactly and the broth was milky for the majority of the time (the first 19 hour simmer), the recipe says to increase heat to medium high for one hour. that was when i noticed the broth got a little darker but not too much, i thought it would be fine. after a little less than an hour (about ~7 minutes less, the water was evaporating a lot) i turned it off the heat. i asked my dad to strain the broth since i was tired, he strained it but added back the little bits and when i went to remove the fat this morning i noticed the broth was completely brown.
it’s my first time making this so i’m not used to cooking bones, so maybe i also made a mistake and didn’t clean them enough at the beginning ? i didn’t clean them on the inside and tried not to disturb the marrow too much.
i’m super disappointed since i’ve been doing this for four days 🙁 any advice would be appreciated. thank you ♡
Dining and Cooking