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Seolleongtang
Korean Ox Bone Soup
A deeply nourishing and comforting Korean ox bone soup, characterized by its rich, milky white broth achieved through hours of slow simmering. This soup is traditionally seasoned at the table to personal preference.
🧂 食材
- 2 kg Beef leg bones (marrow bones, knuckle bones)(Ensure bones are cut into manageable pieces by your butcher.)
- 500 g Beef brisket or shank(For serving, can be cooked separately or in the broth.)
- 5-6 liters Water(Enough to generously cover the bones.)
- 4-5 stalks Scallions(White and light green parts for garnish, dark green parts can be added to the broth for aroma.)
- 4-5 cloves Garlic cloves(Optional, for adding to the broth during the initial simmer.)
- 1 thumb-sized Ginger piece(Optional, for adding to the broth during the initial simmer.)
- for serving Cooked rice(Short-grain rice is traditional.)
- to taste Salt(Coarse sea salt is recommended for seasoning at the table.)
- to taste Freshly ground black pepper(For seasoning at the table.)
- various Optional garnishes(Chopped kimchi, pickled radish (danmuji), perilla powder.)
👨🍳 步驟
- 1
Prepare the bones: Place the beef bones in a large stockpot and cover with cold water. Bring to a rolling boil over high heat for 10-15 minutes. You will see a lot of scum and impurities rise to the surface. Drain the bones in a colander and rinse them thoroughly under cold running water to remove all the scum. Clean the stockpot.
⏱️ 20 minutes - 2
First simmer (clarifying): Return the cleaned bones to the clean stockpot. Add the beef brisket (if cooking in the broth), optional garlic cloves, and ginger. Cover generously with fresh cold water (about 5-6 liters). Bring to a boil over high heat, then immediately reduce the heat to low. Skim off any foam or impurities that rise to the surface for the first hour. Cover partially and let it simmer gently.
⏱️ 2-3 hours - 3
Second simmer (flavor and color development): After the initial simmer, remove the brisket if you cooked it in the broth (set aside to cool and slice later). Discard the garlic and ginger. Add more fresh cold water if the water level has significantly reduced. Continue to simmer the bones on the lowest possible heat, partially covered, for another 10-21 hours. The goal is a rich, opaque, milky white broth. Check occasionally and skim any excess fat if desired, though some fat contributes to richness. The longer it simmers, the deeper the flavor and whiter the broth.
⏱️ 10-21 hours - 4
Strain the broth: Once the broth has reached the desired milky white color and richness, carefully strain it through a fine-mesh sieve or cheesecloth into a clean pot or container. Discard the bones. You can chill the broth and scrape off any solidified fat from the surface if you prefer a leaner soup, but some fat is desirable for flavor.
⏱️ 15 minutes - 5
Prepare the meat and scallions: If you cooked the brisket in the broth, slice it thinly against the grain. If you cooked it separately, slice it thinly. Slice the white and light green parts of the scallions thinly for garnish. You can also chop some of the darker green parts for a more intense onion flavor in the broth.
⏱️ 10 minutes - 6
Assemble and serve: Reheat the strained broth until simmering. Ladle the hot broth into individual serving bowls. Add a portion of the thinly sliced brisket and a small amount of cooked rice to each bowl. Garnish generously with the sliced scallions. Serve immediately with salt and freshly ground black pepper on the side, allowing each person to season their soup to their liking. Offer optional garnishes like kimchi or pickled radish.
⏱️ 5 minutes
💡 專業提示
- ✓The key to Seolleongtang is achieving a milky white broth. This requires long, slow simmering and starting with properly blanched bones.
- ✓Don't rush the simmering process; patience is rewarded with a richer, more flavorful soup.
- ✓Seasoning at the table allows for complete customization. Offer coarse sea salt and freshly ground black pepper.
- ✓This soup is often enjoyed with a side of pickled radish kimchi (Kkakdugi) or other Korean side dishes (banchan).
- ✓For an even richer flavor, some recipes suggest using a combination of beef bones and trotters.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Add glass noodles (dangmyeon) to the soup for a heartier meal.
- Some variations include adding small dumplings (mandu) or rice cakes (tteok) to the broth.
- Gomtang is a similar soup but often uses different cuts of beef and may have a clearer broth.