Authentic Seolleongtang (Ox Bone Soup): The Secret to a Deep and Rich Broth
Hearty and Satisfying Seolleongtang for a Nourishing Meal
On days with fluctuating temperatures, a warm, comforting bowl of soup is just what you need, right? Seolleongtang is a magical dish that requires no side dishes other than a simple kimchi to complete a satisfying meal. This recipe will guide you through creating a deep, rich Seolleongtang with time and care, perfect for warming up the whole family. I’ll provide detailed and friendly instructions so even beginners can follow along easily!
Basic Seolleongtang Ingredients- Beef leg bones (seolleongtang bones) 500g
- Beef brisket or other bones 500g
- Radish: 2cm thick round slices (2 pieces)
- Scallions: 2 stalks
- Soju: 1/2 cup (for removing gamey odors)
Cooking Instructions
Step 1
First, submerge the prepared beef bones (seolleongtang bones, other bones) in cold water so they are completely covered. This step is crucial for effectively removing the blood from the bones.
Step 2
Let the bones soak in cold water for about 2 hours to drain the blood. Depending on the amount of bones, this may take a little longer, so wait until the reddish hue significantly disappears.
Step 3
Fill a large pot with plenty of water and bring it to a rolling boil. Once the water boils, add 1/2 cup of soju to help eliminate any gamey odors. Rinse the blood-drained bones under clean cold water, then add them to the boiling water and blanch for 5-10 minutes. This process is important for the initial removal of impurities and odors from the bones.
Step 4
Once blanched, remove the bones and rinse them thoroughly under cold running water. Carefully remove any debris or congealed blood clinging to the surface of the bones to ensure a clear broth.
Step 5
Now, let’s begin making the broth. Place the rinsed bones in a large stockpot and add water, approximately 5 times the volume of the bones. At this stage, add 2cm thick round slices of radish (2 pieces) and 1 stalk of scallion, cut into large pieces. (The remaining scallion stalk will be used later as a garnish.)
Step 6
Boil over high heat for about 40 minutes. During this time, numerous impurities will rise to the surface. It is essential to meticulously skim these impurities off using a skimmer or ladle. This step prevents the broth from becoming cloudy and ensures a clear, clean Seolleongtang.
Step 7
After skimming, reduce the heat to low and simmer for at least 2 hours. As time passes, the delicious meat attached to the bones will naturally start to detach. If the bones are large or the meat pieces are long, you can use tongs or scissors to cut them into bite-sized pieces for easier enjoyment.
Step 8
If you simmer for 2-3 hours and don’t consume it immediately, refrigerating it will result in a solidified layer of white fat on the surface the next day. Carefully remove this fat using a spoon or fat separator for a cleaner, lighter broth flavor.
Step 9
Finally, your clear and deeply flavorful Seolleongtang broth is ready! Season to taste with salt and pepper, and generously garnish with chopped scallions. A bowl of rice and kimchi will make this the perfect meal! ^^
