Seolleongtang (Korean Beef Bone Soup)

Seolleongtang is the last word hearty and comforting beef bone soup for Koreans. It’s essential to make investments a while into making this glorious dish however undoubtedly definitely worth the time as a result of it is going to make you’re feeling so good and blissful – all the best way deep down in your bones. 😉

What’s Seolleongtang?

Seolleontang 설렁탕 is a very fashionable on a regular basis Korean beef bone soup dish with a milky creamy wealthy broth that’s produced from boiling totally different beef bones (typically together with even the pinnacle and tail however normally leg bones like shin, toes and knuckles) for hours – 10 hrs or so?

The broth is normally served with skinny noodles, thinly sliced beef brisket or different cuts in a sizzling clay pot (ttukbaegi) or a big stainless-steel bowl in case you acquired it at a restaurant. On the desk after it’s served, you garnish the soup with tons of chopped inexperienced onions or Korean leek (daepa) then season to style with Korean sea salt and pepper.

Rice is historically added to the soup earlier than serving nevertheless it’s served individually today so individuals can management how a lot rice they eat.

Historical past of Seolleongtang (Korean beef bone Soup)

There are a few totally different tales of how the title Seolleontang got here to be. One story says that in the course of the Joseon Dynasty, Kings participated in an annual providing ceremony to gods occasion in spring at planting time – to ask for gods blessings on that 12 months’s crop. And the altar the place this ceremony was carried out was known as Seon neong dahn 선농단 先農壇. FYI, Seon-neong 선농 collectively means mainly ‘first farming’ and Dahn 단 means the altar.

And on the finish of the ceremony, the King personally served the individuals with this very wealthy creamy beef bone broth soup that was cooked for days in preparation for the occasion. So the idea means that maybe a mix of Seonneong + Tang (which implies soup) grew to become finally Seolleongtang.

The opposite story was that the nice King Sejong participated within the Seon neong ceremony and one 12 months the climate was so windy and unhealthy that the native individuals butchered a cow and made soup with the bones and meat to serve King Sejong.

Regardless of the story – this soup has been a ‘soup of the individuals’ since my childhood and is simply as common immediately.

Greatest beef bones to make use of for Seolleongtang (Korean Bone Soup)

A wide range of bones in your broth works finest as every half provides a special taste and quantity of gelatin to your soup. Under, I’ve – knuckle bones (leg joints), shin bones with ligaments, marrow bones with meat hooked up.

The bones within the tray above weighed about 4.5 lbs. This was nice as a result of the bones have been minimize throughout into thinner cuts which maximizes the publicity of the marrow a part of the bones.

The place can I purchase beef bones for seolleontang?

Large Korean grocery shops could have these soup bones both within the freezer or within the fridge. You may additionally need to ask an area butcher if you may get these bones.

Alos, you possibly can simply discover and purchase them on-line – simply seek for ‘beef bones for broth’ and you’ll find a couple of choices!

Why Isn’t My Seolleontang Milky White and Opaque?

In case you assume you possibly can simply merely find yourself with a milky white creamy Seolleontang by boiling bones perpetually, you might be mistaken. There are some things that it’s essential take note of – in any other case, you might be boiling it for days and you’ll nonetheless not have a thick milky white broth.

suggestions for making your Seolleontang Milky White –

• BOILING HARD for not less than 2 hrs or so – initially of the broth making course of, it’s necessary to let it boil vigorously in order that the bones are shaken and stirred round sufficient to thicken the broth. That is in all probability the commonest mistake individuals will make when attempting to make Seolleongtang.
• DON’T ADD TOO MUCH WATER UNTIL IT TURNS WHITE – if you boil the bones for the primary couple hours, it’s necessary that you just hold the water simply sufficient to cowl the bones. That’s why I add 4 cups of water at a time, twice in the course of the first onerous boil step. In case you add all of the water directly from the beginning, the broth is not going to flip opaque white. The general, bones to water ratio is necessary.
• I ALREADY ADDED TOO MUCH WATER, CAN I FIX IT NOW? – in case you really feel that you just added an excessive amount of water, too quickly and the broth just isn’t turning opaque after 3 hr or extra of boiling, attempt taking some water out and go away simply sufficient water to cowl the bones. Boil for two hrs or extra till it turns milky after which you possibly can add extra water and simmer.

make Seolleontang (Beef Bone Broth Soup)

Tools

10 qt inventory pot or greater for 4 lbs bones – this fundamental recipe will produce 10 bowls of soup. In case you don’t have such a giant pot, you possibly can divide it into smaller pots.

Components

• 4-5 lbs of Beef Bones (shank, marrow, knuckle all works however finest in case you use a mix)
• 4.5 gallons water (22 quarts)
• 2 lbs or extra Brisket (for topping)
• 1 massive Korean leek (Daepa) or 3-4 inexperienced onions, chopped
• Korean sea salt (cheonilyeom), Black Pepper
• OPTIONAL
  • Korean Glass Noodles (Dangmyeon) – add as a lot as you’d like, 1/4 cup cooked noodles for every bowl is lots
  • Cooked rice to have along with your soup to make it a full meal

Step-by-Step Directions

PRE-COOK and DISCARD FIRST BATCH

1. Soak beef bones in chilly water for 30 min or so. A few of the blood ought to leech out to the water and can flip the water pink.
2. In a inventory pot, add bones and 4 qt of water or simply sufficient water to cowl the bones. Cowl and convey to boil then let it boil for 15 min. You will note brownish foamy stuff effervescent on prime.
3. Flip off warmth and discard the liquid and save the bones. Shortly rinse the bones beneath water to wash off any brownish, foamy impurities.
4. Rinse the pot and put the rinsed bones again within the pot with 4 quarts water.

DEVELOPING MILKY BROTH

1. Deliver the pot with rinsed bones and water to a full rolling boil (cowl the lid however go away a bit of bit open so it doesn’t overflow)
2. Proceed to boil (not simmer) for 30 min. Add 4 extra cups of water.
3. Preserve boiling at medium or a bit of above medium warmth for 1 hr after which add one other 4 cups of water. (Water stage must be simply masking the bones so add extra water if they’re uncovered)
4. Boil for an additional 1 hr or so. The bones should be boiling vigorously throughout this primary half for the broth to develop right into a cloudy and milky white colour. Cut back warmth after you have the milky white broth. Decreasing warmth too quickly could make it onerous so that you can obtain a milky colour.

SIMMER

1. As soon as the broth is opaque and milky white, add about 8 quarts of water and decrease warmth to medium low and hold it at full simmer.
2. Proceed the complete simmer for 3 hrs. Add one other 7 quarts of water and full simmer for 4 1/2 hrs till the broth is general fully opaque, milky and fantastic like the image above. You can even watch my video to see how the colour adjustments from clear broth to milky opaque white broth.

Video on make Seolleongtang

Watch this 5 min narrated video to see the way you cook dinner Seolleongtang with beef bones. It’s wonderful how the broth goes from clear water to thick milky white broth in 10 hrs or so!

OPTIONAL ADDITIONS –

Add COOKED BEEF BRISKET or FLANK

The bone broth is fantastic as is however historically, we cook dinner some beef brisket and add to the soup.

TWO WAYS to COOK BRISKET

1. In one other pot (3-4qt or greater) and add 1-2 lb Brisket or Flank Steak, 10 cups water, 1/2 onion, 1 inexperienced onion and a bit of radish if in case you have some and convey to boil then simmer for about an hour or till a fork goes in simply. For a extra detailed and actual recipe, you possibly can observe my Gogiguk recipe.
2. OR.. simply add the brisket to the bone broth for an hour or so in the course of the simmering section and cook dinner till tender. Fork ought to go in simply when totally cooked.
3. Take the brisket out, let it cool for a bit and thinly minimize towards the grain and serve with the bowl of soup.

Sliced Flank with Beef Tendon and Bone Meat

Serve and Eat Seolleontang (Korean Beef Broth Soup)

Seolleongtang is at all times served with some chopped inexperienced onions or Korean daepa (leek), Korean sea salt, black pepper and optionally some spicy Dadaegi sauce so as to add some spicy kick to the soup. As you possibly can see in my video, you too can add some boiled skinny noodles to the soup.

After which for the desk, serve a bowl of rice, some Kimchis for banchan!

eat Seolleongtang

SEASON and GARNISH – Seolleongtang is meant to be served with no seasoning so that every individual can season to their liking. Season the soup with a small spoonful of Korean sea salt (cheonilyeom) and black pepper. Then add a heaping spoonful of freshly chopped inexperienced onions (left within the pic beneath) or Daepa (Korean leek). Moreover, you can also make some Dadaegi 다대기 (1 Tbsp soy sauce, 2 tsp Gochukaru (chili powder), 1/2 tsp rice vinegar, 1 tsp garlic) so as to add some spicy kick!

BEST KIMCHI to serve with Seolleongtang

Any Kimchi will go properly with Seolleongtang however the traditional pairing is radish Kimchi – both Kkakdugi or Seokbakji. Or you too can make some Geotjeori or Mak Kimchi in case you like cabbage kimchi.