Seolleongtang (Ox Bone Soup)
Seolleongtang is a delicious milky beef bone soup, served with thinly sliced tender brisket, rice, noodles, and well fermented radish kimchi.
Servings: 4 people
Ingredients
- 4 lbs ox marrow & knuckle bones
- 1-2 lbs brisket
For serving:
- salt & pepper
- chopped green onions
- somyeon noodles
- rice
Instructions
- Soak the ox bones in water over night in the refrigerator. This is to remove as much blood as possible from the bones.
- After draining, put the bones in a large stock pot and cover them with water. Bring to a boil. You will see scum floating to the surface. After 10 minutes of par boiling, remove from heat and drain completely.
- Wash the bones thoroughly so that there is no more scum left.
- Clean the pot and add the bones back in. Cover with water, then bring it to a medium boil (covered) for 6 hours.
- Check on the water level from time to time during these 6 hours. You will need to add more water as it evaporates. After a few hours, the broth should be a nice milky color.
- After 6 hours, remove from heat and strain the broth into a large bowl. Set it aside to cool down completely before storing it in the refrigerator.
- Remove the meat on the bones and set it aside. Put the bones back into the stock pot and cover with water again.
- Put the meat into a blender with a little of the stockpot water. Blend until smooth.
- Bring to a medium boil, add the blended meat, and cover for another 6 hours.
- At the 2 hour mark, soak the brisket in cold water for 1 hour.
- After 1 hour, add the brisket to the stock pot for the remaining three hours.
- When the 6 hours are up, remove the brisket and set it aside to cool down completely before storing it in the fridge for later.
- Drain the broth into the large bowl of broth from before. Make sure to use a fine strainer since this batch will have blended meat chunks. Let it cool completely before putting it back in the fridge.
- Put the bones back into the pot and cover with water again. Boil covered on medium heat for another 6 hours, adding water as needed (this time not too much). You may skip this boil or shorten the time if you want to. I recommend not skipping it. You can throw away the bones after this.
- Drain the broth once more, let it cool down, and put it back in the refrigerator until the fat solidifies at the top.
- Remove the layer of fat at the top and discard it.
- Reheat the amount you will use of the gelatinous broth. You can store the rest in the freezer for later use.
- While the broth is boiling, thinly slice the brisket. The thinner the better!
- To assemble a bowl, add some cooked rice and somyeon noodles. Put the brisket slices on top.
- Ladle over some broth
- Season with salt and pepper to taste, then add chopped green onions
