Seolleongtang
A milky Korean beef bone soup simmered for hours until the broth turns creamy white. Served with tender beef, noodles, and rice for a comforting, hearty meal.
- Total time
- 480 min
- Servings
- 4
- Calories
- 480
- Protein
- 42g
Ingredients
- 3 lbs beef leg bones with marrow
- 1.5 lbs beef brisket
- 4 quarts water
- 1 medium daikon radish, cubed
- ½ cup korean leek (buchu), chopped
- 4 cloves garlic cloves, crushed
- 2 tbsp ginger, sliced
- 2 tsp sea salt
- ½ tsp white pepper
- 2 cups cooked rice
- ½ lb korean wheat noodles
- 1 tsp gochugaru (red chili flakes)
- 1 tbsp sesame oil
Instructions
- 1
Blanch beef bones and brisket in boiling water for 5 minutes, then drain and rinse thoroughly under cold water to remove impurities.
- 2
Cut the blanched brisket into 2-inch cubes for even cooking.
- 3
In a large pot, add 4 quarts of fresh water and bring to a boil.
- 4
Add cleaned bones, brisket, daikon, crushed garlic, and ginger slices.
- 5
Return to a boil, then reduce heat to low and cover partially. Simmer for 6-8 hours, skimming foam occasionally, until broth turns milky white and beef is very tender.
- 6
Remove bones and beef pieces. Shred the beef into bite-sized pieces and discard bones.
- 7
Strain broth through fine mesh, discarding solids. Return to pot.
- 8
Add shredded beef, salt, and white pepper. Taste and adjust seasoning.
- 9
Cook wheat noodles according to package directions, drain, and divide among serving bowls.
- 10
Ladle hot seolleongtang broth and beef over noodles.
- 11
Top with chopped korean leek and serve with a bowl of rice on the side.
- 12
Drizzle with sesame oil and garnish with gochugaru to taste.
Tools you’ll need
- large stockpot with lid
- fine mesh strainer
- knife and cutting board
- spoon for skimming
- ladle
- bowls for serving
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