How To Make Seolleongtang
Rich and invigorating, soothe your tummy with this seolleongtang or Korean beef bone soup, made with oxtails, wheat noodles, & beef brisket.
Ingredients
- 2 kg beef leg bones, and oxtails
- 1 kg beef brisket
- water
- 1 daikon radish, large, chopped
- 2 white onions, quartered
- 4 spring onions stalks, chopped
- salt and freshly ground black pepper, to taste
- fresh somyeon noodles, or any round white wheat noodles
Instructions
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In a very large pot add beef leg bones and beef brisket, pour water enough to cover everything then bring it to a boil, simmer for 15 minutes until scum rises to the top. Drain pot, rinse off any impurities in the beef as well as in the pot.
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Bring back pot into the stovetop, add the onion, radish and a bit of salt then pour water enough to cover everything. Bring to a boil then simmer in low heat for 2 hours.
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Remove the brisket and the radish then continue to simmer the bones in low heat for 3 to 4 hours or until broth turns cloudy. Turn heat off then let it cool.
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Once it cools down place the pot in the fridge once the fat solidifies on the top, remove it retaining some for extra flavor.
- Reheat the bone soup together with the beef brisket and radish, once hot turn heat off.
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Place beef brisket pieces in a bowl together with some radish and cooked noodles.
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Ladle the hot soup into the bowls then serve with chopped spring onions, salt, and freshly black ground pepper. Enjoy!
Nutrition
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