Bone marrow broth. If made properly, the result should be quite opaque. Notice that in the picture one can't see more than 1mm beyond the surface even when in contrast with a dark bowl under good lighting.
Ingredients should cost around $20 (and a decent amount in utility expenses), it takes around 16 hours to make, yields 1.5 liters which should be enough for 3-5 servings.
Ingredients
Water
2.5 lbs of ox bones
1.5 lbs of beef
35g of green onion stubs, cut at the fork
Japchae (sweet potato starch noodles)
Chopped green onions
Salt and pepper to taste
Directions
Removing the hemoglobin.
Soak bones and beef in water for 30 minutes.
Drain and put in large pot.
Extracting flavors from ingredients.
Fill pot with water and leave two inches of room.
Boil and skim regularly for 45 minutes.
Add green onion stubs.
Remove green onion stubs after 30 minutes.
Remove beef after two hours and refrigerate.
Boil for 16 more hours adding water whenever necessary.
Finishing the dish.
Skim fat and season with salt and pepper.
Slice beef 4mm thick and gently warm in broth.
Place japchae in serving bowls in a mound.
Pour enough broth to expose the top of the japchae.
Place a few slices of beef on top of the japchae.
Garnish with green onions.
Notes
This broth works really well for making risotto alla Milanese.