Ox Bone Soup (Seolleongtang)
This 8 hour milky soup seems intimidating to make but trust me, most of it is patiently waiting for the bones to simmer. I do a ton of errands in between! It’s an amazingly nourishing dish that will last for days or can be frozen for later use when you need a pick me up. It’s hard to find really good Seolleongtang near our house so making it at home is so worth it.
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Cooking Method
Stovetop
Time
🕒🕒🕒
Recipe
Ingredients (8 Servings)
3-4 LBS ASSORTED BEEF BONES (ESPECIALLY MARROW)
2 LBS BEEF BRISKET
8 OZ KOREAN RADISH, SKINNED AND HALVED
WHITE ONION, PEELED AND HALVED
WATER
1 TSP MSG (OPTIONAL)
—Toppings
KOREAN GREEN ONIONS, CHOPPED
SALT
PEPPER
COOKED WHEAT NOODLES (OPTIONAL)
Instructions
Soak bones and brisket (if using) in cold water for an hour, changing the water halfway through.
Cover bones in a large pot with water and bring to a boil for 5 minutes, rinse and drain.
Clean the pot and put the bones back in along with radish, onion, and filtered water about 2 inches past the top of the bones. Bring to a boil and simmer on medium covered for 5 hours.
Add more water (ensuring it’s 2 inches past the top of the bones), and simmer on medium low covered for another 3 hours. Add brisket at this point if you’re using and remove the meat at the 2 hour mark. Let it cool then thinly slice and set aside. If desired, add MSG to the soup.
When the broth is ready, strain and set in the fridge in a container to cool. Slice brisket against the grain thinly.
After cooling, remove the top layer of fat then scoop servings into a separate pot to reheat with meat. Add desired toppings and serve with rice.