Photograph of the finished Seolleongtang

Korea · Súp xương bò hầm trắng

Seolleongtang

3 hr 20 min Hands-on time + 2 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef bones Beef bones 2.2 lb
  • Photograph of Beef shank slices Beef shank slices 11.3 oz
  • Photograph of Spring onion Spring onion 2.1 oz
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Black pepper Black pepper 0.1 oz
  • Photograph of Somyeon (thin noodles) Somyeon (thin noodles) 5.6 oz
  • Photograph of Garlic Garlic 0.6 oz
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Soak the beef bones in cold water for 2 hours, changing the water several times to remove all the blood.
  2. 2 Blanch the bones in boiling water for 5 minutes, discard the first batch of water, and then rinse each bone individually.
  3. 3 Simmer the bones in cold water over high heat for 1 hour until the water boils vigorously and turns cloudy white.
  4. 4 Reduce the heat to medium, add the beef shank and simmer for another 2 hours. Remove the beef shank, let it cool, then slice it thinly.
  5. 5 Blanch the somyeon noodles for 3 minutes, arrange them in a bowl with the meat, pour in the hot broth, and sprinkle with green onions.
  6. 6 Served with a plate of salt and pepper so diners can season to their taste.

With an appliance

  • Pressure cooker 1 hr 50 min

    Replace steps 3 and 4: cook the bones and beef shank under high pressure for 55 minutes, then let it rest naturally for 20 minutes; after more than two hours, the broth remains cloudy and fatty, and the meat is tender and falls apart without needing to be boiled. The noodles in step 5 retain their original blanching method.

Start cooking