Add the bones to a large stockpot (preferably 8 quarts or largewith enough cold water to cover. Bring it to a boil over high heat. Reduce the heat to medium, and boil for 5 minutes.
Cover, and boil until the broth becomes rich and milky. Adjust the heat a little, if necessary, to maintain a medium boil. Add more water to cover the bones, once or twice while boiling.
Add the soaked meat (and more water if needed to submerge the meat). Boil. Remove the meat. Once cooled, thinly slice the meat to add to the soup when serving. Pour the broth.
To serve, place some rice and, if desired, noodles in a serving bowl, add the meat pieces, and then ladle the hot broth on top. Serve piping hot with kimchi.