Easy 1 Hour Seolleongtang 설렁탕- Korean Ox Bone Soup
This is a short cut "cheat" recipe using pre packaged ox bone broth and some of my tips for making it 10x better. I have a full detailed recipe on how to make it from scratch, but this is for people who don't have time to boil ox bones for a whole day!
Servings: 2 people
Ingredients
- 1 lb brisket
- 1 tsp dashida (Korean beef bouillon)
- 1/2 small onion
- 2 scallions (white part)
- 1 crushed garlic clove
- 34 oz store bought ox bone broth about 2 packages
- 1 3/4 cups water
For serving
- rice
- chopped green onions
- salt
- somyeon noodles optional
Instructions
- In a pressure cooker- add the brisket, dashida, onion, scallions, crushed garlic, and water. The water should cover most of the brisket. If it doesn't, you can add a little more.
- Pressure cook for 45 minutes with the valve sealed, then quick release when it is done.
- Set the brisket aside, then strain the broth and discard the onions and garlic. You should have about 2 cups of broth.
- Heat up the packaged bone broth in a pot and add all of the previously strained beef broth to it. Bring it to a medium boil and cover for about 5 minutes. The packaged bone broth alone is a bit bland- but the added beef broth will help it a lot!
- Serve with rice, somyeon noodles (optional), and chopped green onion. Add salt and pepper to taste. Enjoy with kkakdugi kimchi- I have a recipe for it here
