Korean
Korean - Soups and Stews
Seolleongtang
Chef's Menu Description
A wholesome, deeply comforting soup crafted from slow-simmered stock, aromatic garden vegetables, and fresh herbs, served with crusty bread.
Ingredients
- • 1.5kg ox leg bones, split and soaked
- • 500g beef brisket
- • 16 cups water
- • 1 onion, halved
- • 1 head garlic, halved
- • 3 spring onions, sliced
- • 1 tsp salt, plus more to taste
- • freshly ground black pepper
- • cooked noodles or rice for serving
Preparation Steps
1
Phase 1
Soak the ox bones in cold water overnight, changing the water, to draw out blood.
2
Phase 2
Boil the bones 10 minutes, drain, and rinse thoroughly.
3
Phase 3
Simmer the bones, brisket, onion, and garlic in 16 cups water for 6-8 hours, topping up water, until the broth is opaque white.
4
Phase 4
Remove the brisket, slice thin, and strain the broth.
5
Phase 5
Serve the hot broth over the sliced meat with noodles or rice.
6
Phase 6
Season at the table with salt, black pepper, and spring onions.