How to make Seolleongtang (Korean Beef Bone Soup)

By Kimchimari · 360 min

Ingredients

Instructions

1. Soak the beef bones in cold water for about 30 minutes.
2. Put the bones and 4 quarts of water in a stock pot, cover, and boil for 15 minutes.
3. Pour off the liquid, keep the bones, and quickly rinse them to remove brownish foam and impurities.
4. Rinse the pot, return the bones, and add about 4 quarts of water. Cover and bring to a full rolling boil.
5. Boil hard for 30 minutes, then add 4 cups of water.
6. Keep boiling at medium or slightly above for 1 hour, then add another 4 cups of water, keeping the bones covered by water.
7. Boil for about another hour, until the broth turns cloudy and milky.
8. Add about 8 quarts of water, lower the heat to medium-low, and hold a full simmer for 3 hours.
9. Add another 7 quarts of water and simmer fully for 4.5 hours, until the broth is completely opaque and milky.
10. Optional brisket topping: in a separate pot of 3-4 quarts or more, add brisket or flank steak, water, onion, green onion and a piece of radish, bring to a boil, then simmer about 1 hour until a fork slides in easily.
11. Optional second or third boil: keep the broth, add fresh water to the bones, and boil about 5 hours until milky; you can combine this broth with the first.
12. Skim fat: cool the pot so the fat hardens and lift it off with a spoon, or ladle from the top; if there is little fat, swirl the ladle along the surface before scooping.

Summarized from Kimchimari's video. Watch it for the details.

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