Seollangtang: Korean Ox Bone Soup
Seollantang, a milky Korean soup derived from long-simmered ox leg bones, is a simple dish to prepare that requires considerable cooking time.
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Instructions
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Rinse and soak the bones in cold water for two hours, then discard the water.
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Start boiling water in a large pot; boil the soaked bones for five minutes, then remove them and discard the water.
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Place the ox bones back in the large pot, cover with approximately 30 cups of water, and bring to a boil.
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Reduce heat to a hard simmer and cook for 1 hour.
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Lower the heat to a medium simmer; continue cooking for 4 to 6 hours, routinely skimming off fat and foam.
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Add ginger, garlic, and optional radish; simmer for an additional 1 to 2 hours.
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Remove the bones, seasonings, and optional radish; skim the fat again before serving. For a perfectly smooth broth, cool the soup and skim the fats once they rise.
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Serve the soup with rice, optional noodles and meat, and provide sea salt, pepper, and chopped scallions for individual seasoning.