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Korea
Seolleongtang
Korean milky ox-bone soup
Seolleongtang is a milky-white soup of ox bones, simmered for many hours until the broth turns cloudy and nourishing.
The soup is traditionally served unsalted - each diner adds salt, spring onion and pepper at the table, with rice and kimchi.
Servings4
Time180 min
LevelAdvanced
Ingredients
- Beef bones (marrow bones)1.5 kg
- Beef brisket400 g
- Somyeon noodles or riceto serve
- Spring onion1 bunch
- Salt & pepperat the table
- Garlicsome
★ = available authentic in the Asia Boutique
Preparation
Blanch the bones, rinse and set up with fresh water.
Boil hard for several hours until the broth is milky-white.
Cook the brisket along and slice thinly.
Ladle broth into bowls, add meat and noodles/rice.
Serve with spring onion; salt and pepper at the table.
Make it original
Somyeon noodles for seolleongtang are in the Asia Boutique.