Quick Seolleongtang (Beef Bone Soup)
A streamlined Korean beef bone soup with tender meat, silky broth, and minimal ingredients. Simmer beef shank and aromatics until the broth turns rich and milky—comfort in a bowl.
- Total time
- 25 min
- Servings
- 2
- Calories
- 280
- Protein
- 32g
Ingredients
- 1 lb beef shank or short ribs with bone
- 6 cups water
- ½ medium onion, halved
- 4 cloves garlic cloves, smashed
- 1 teaspoon salt
- ¼ teaspoon white pepper
Instructions
- 1
Fill a medium pot with 8 cups of water and set it over high heat until large rolling bubbles break the surface, about 5 minutes.
- 2
Place the beef shank into the boiling water and let it boil for 2 minutes, stirring once or twice, so gray foam rises to the surface.
- 3
Pour the beef into a colander and rinse it under cool running water until the water runs clear and no foam clings to the meat.
- 4
Rinse out the pot completely under hot water, then return the cleaned beef to the pot.
- 5
Pour 6 cups of fresh water into the pot over the beef, then place it over high heat until steam rises and small bubbles cover the bottom, about 4 minutes.
- 6
Add the halved onion and smashed garlic cloves to the pot, then stir once.
- 7
Reduce the heat to medium-low and simmer uncovered for 15 minutes, until the broth turns opaque and milky white and the meat is very tender when pierced with a fork.
- 8
Remove the pot from heat, then scoop out and discard the onion and garlic pieces with a slotted spoon.
- 9
Sprinkle 1 teaspoon of salt and 0.25 teaspoon of white pepper into the broth, then stir until dissolved.
- 10
Ladle the soup and beef into bowls and serve immediately.
Tools you’ll need
- medium pot (at least 4-quart capacity)
- colander
- wooden spoon or stir spoon
- slotted spoon
- ladle
- serving bowls
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