Soak the noodles

• Place the sweet potato noodles in a bowl of cold water and let them soak so they cook quickly and evenly.
• Drain well before using.

Blanch the ox knee bones

• Cover the ox knee bones with cold water in a stockpot and bring to a boil.
• Boil briefly, then drain and rinse the bones and the pot thoroughly.

Simmer for a milky white broth

• Return the bones to the pot, cover with fresh water and bring to a rolling boil or rough simmer.
• Cook for many hours, topping up with water as needed, until the broth turns rich and milky white.

Skim, strain and clean the bones

• Skim off the fat from the surface of the broth.
• Strain the broth and clean the bones, picking off all the meat and tendons.

Cook the noodles in the broth

• Bring the strained broth back to a boil.
• Add the soaked sweet potato noodles and cook until tender.

Assemble the bowls

• Ladle the broth and noodles into bowls and top with the meat, tendons and boiled brisket.
• Finish with sliced green onions and season with salt at the table.

Serve with side dishes

• Serve with radish kimchi and a bowl of white rice on the side.