Seolleongtang
A milky Korean beef bone soup simmered for hours until the broth turns creamy white. Served with tender beef, noodles, and rice for a comforting, hearty meal.
- Total time
- 480 min
- Servings
- 4
- Calories
- 480
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Blanch beef bones and brisket in boiling water for 5 minutes, then drain and rinse thoroughly under cold water to remove impurities.
Step 2
Cut the blanched brisket into 2-inch cubes for even cooking.
Step 3
In a large pot, add 4 quarts of fresh water and bring to a boil.
Step 4
Add cleaned bones, brisket, daikon, crushed garlic, and ginger slices.
Step 5
Return to a boil, then reduce heat to low and cover partially. Simmer for 6-8 hours, skimming foam occasionally, until broth turns milky white and beef is very tender.
Step 6
Remove bones and beef pieces. Shred the beef into bite-sized pieces and discard bones.
Step 7
Strain broth through fine mesh, discarding solids. Return to pot.
Step 8
Add shredded beef, salt, and white pepper. Taste and adjust seasoning.
Step 9
Cook wheat noodles according to package directions, drain, and divide among serving bowls.
Step 10
Ladle hot seolleongtang broth and beef over noodles.
Step 11
Top with chopped korean leek and serve with a bowl of rice on the side.
Step 12
Drizzle with sesame oil and garnish with gochugaru to taste.
Tools you’ll need
- large stockpot with lid
- fine mesh strainer
- knife and cutting board
- spoon for skimming
- ladle
- bowls for serving
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