Imagine a soup so rich, so deeply comforting, that it's been warming Korean souls for generations - that's Seolleongtang, the ultimate slow-cooked beef bone broth that transforms humble ingredients into a culinary masterpiece. This isn't just a soup; it's a creamy, milky elixir that promises to transport your taste buds to the heart of Seoul with every spoonful. Whether you're a Korean food enthusiast or a curious home cook looking to explore new flavors, this recipe will unlock the secrets of creating a restaurant-quality broth that's simultaneously delicate and intensely flavorful.
Prep Time: 30 mins
Cook Time: 6 hrs
Total Time: 6 hrs 30 mins
Cuisine: Korean
Serves: 6 servings
Ingredients
- 2kg beef bones
- 1kg brisket
- 10 cups water
- 3 cloves garlic
- Salt to taste
- Green onions for garnish
- Cooked rice for serving
Instructions
- Clean the beef bones thoroughly under cold running water, removing any blood or impurities. Use a mixture of cold water and salt to help remove excess debris.
- Place the beef bones in a large pot and cover with cold water. Bring to a rapid boil for 10-15 minutes, skimming off any foam and impurities that rise to the surface.
- Drain the bones and rinse them again with cold water to remove all remaining impurities. This process helps create a clear, clean-tasting broth.
- Return the cleaned bones to a large pot and add the brisket. Pour in 10 cups of fresh cold water, ensuring all bones and meat are fully submerged.
- Bring the water to a gentle simmer over medium-low heat. Do not allow the liquid to reach a full boil, as this can make the broth cloudy.
- Skim off any foam that forms on the surface during the first hour of cooking to maintain a clear broth.
- Crush the garlic cloves and add them to the pot for additional flavor. Continue simmering on low heat for approximately 6 hours.
- After 6 hours, remove the brisket and set aside. Continue simmering the bones to extract maximum flavor and create a milky white broth.
- Once the broth has turned milky white and reduced, remove the bones. Slice the brisket thinly against the grain.
- Season the broth with salt to taste. The traditional preparation allows diners to adjust saltiness individually at the table.
- Serve the hot soup in deep bowls, placing sliced brisket in the bowl and pouring the milky white broth over it.
- Garnish with finely chopped green onions and serve alongside a bowl of steamed white rice.
Tips
- Bone Selection Matters: Choose a mix of marrow bones and knuckle bones for the richest, most gelatinous broth.
- Patience is Key: The 6-hour simmering process is non-negotiable. Low and slow is the mantra for extracting maximum flavor and achieving that signature milky white color.
- Cleaning Bones is Crucial: The initial boiling and rinsing steps are essential for removing impurities and ensuring a clean-tasting broth.
- Temperature Control: Maintain a gentle simmer, never a rolling boil. This prevents the broth from becoming cloudy and preserves its delicate flavor.
- Customization is Traditional: Serve the broth with salt on the side, allowing each diner to adjust the seasoning to their preference.
- Storage Tip: This soup freezes beautifully. Make a large batch and portion it out for quick, comforting meals later.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
