Korean ox bone soup (seolleongtang) is milky, beefy, and actually really easy to make! All you need is a bit of patience to boil down the bones long enough to enjoy the most comforting and creamy seolleongtang! Don't forget to subscribe! bit.ly/3mVCq78
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SEOLLEONGTANG - 4-6 Servings
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2 lbs Beef Bones - try to use bones with a lot of marrow - sagol (사골)
~1 lb Beef Brisket or Shank
For Serving
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~1 Cup Chopped Green Onions
Glass Noodles
Cooked Rice
Radish Kimchi
Salt & Pepper
INSTRUCTIONS
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- Soak the bones and brisket/shank in water for at least 1 hour or overnight to draw out as much blood as possible.
- Drain and rinse.
- Add bones to a large stockpot and cover with cold water.
- Bring to a boil on high heat and cook for 5-10 minutes to remove the scum.
- Drain and rinse the bones under cold water and clean off any remaining scum.
- Add Bones and beef brisket/shank to a large stockpot along with 14-16 cups of water.
- *If you're using the same stockpot you used to parboil the bones, make sure you wash it first.
- Bring to a boil on high heat, cook for a few minutes, cover with a lid, and turn the heat down to medium, medium-high to maintain a medium boil.
- Cook for 1-1.5 hours until beef is tender.
- Remove beef, cool, and refrigerate overnight.
- Continue to boil the bone broth for an additional 5-6 hours.
- Refill with boiling water 1-2 times throughout the process, keeping ~12 cups of water in the pot at all times.
- The broth should be glossy and milky white at this point.
- Strain the broth into another large stockpot or bowl.
- *Optional - repeat the process one more time and combine the two batches of broth.
- Let the broth cool completely before refrigerating overnight.
- The next day - the fat should have solidified on top of the broth.
- Use a fat separator or ladle to remove the layer of fat.
- Reheat the broth and thinly slice up some of the beef.
- Serve with glass noodles, rice, radish kimchi, and season to taste with salt and pepper.
- Freeze leftover broth for quick seolleongtangs in the future!
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cookware - Korean Stone Pot
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#seolleongtang #oxbonesoup #sullungtang