Korean Ox Bone Soup

Korean Ox Bone Soup recipe - seolleongtang 설렁탕

Korean Ox Bone Soup {Seolleongtang} is a broth made from ox bones (mostly leg bones), brisket but other meat cuts could be added, too. It is staple of Korean households and although it’s a year around type of soup, it’s especially popular of course during a long cold winter. Origin of this Ox bone soup is Seoul, and you can read more on wikipedia.
Why am I make it at peak of the summer, you might ask? Simply because my body was really craving this kind of soup due to a lack of sleep and tiredness-so when I am feeling like that, broth is my best friend because I can just preheat it and eat it. I do make it in large amounts because I feel like long cooking time was well worth it. 

Ox tail and ox bone soups are almost the same- not only that your body feels better but it also comforting your soul. Ox bone soup/broth is extremely rich with many vitamins, minerals, and antioxidants (especially calcium, magnesium and phosphorous, which are of course essential for bone health) but most importantly, bone broth is also particularly healthy because it does hold two amino acids- proline and glycine.

I enjoyed and savor this soup with kimchi and rice on the side. You can also pair it with different kimchi however my favorite is from napa cabbage, preferably few months old because it adds so much of flavor when you eat it especially with any type of soup.
Making Seolleongtang is rather simple with few ingredients but it does take a long time to cook if you want to achieve that white milky color from bones and bone marrow. Also you might want to use pressure cooker because you would reduce cooking time in half, then again I love slow cooked broths bubbling on my stove even in the summer time.
Korean Ox Bone Soup – Seolleongtang 설렁탕

Recipe for Korean Ox Bone Soup - Seolleongtang 설렁탕

Ingredients:

  • 2 pounds of ox bones
  • 1 pound brisket
  • White radish (Daikon)
  • 1 medium onion 

Seasonings and garnish:

  • salt and black ground pepper to taste
  • green onions 
  • cooked meat
Directions: 

  1. Soak the bones and meat for 15 minutes in cold water. This is very important step because you want to get rid of the blood. After 15 minutes rinse and wash it. 
  2. In large pot add bones and meat and fill the pot full with water. Boil for 10-15 minutes then drain the bones, discard the water and wash bones and meat again with cold water. This will get rid of the fat
  3. Clean/wash the pot and add bones and meat again with addition of peeled and halved onion and white radish cut into large chunks. Pour over water and cook on medium high for 20 minutes then turn down the heat on low. Let it simmer for 3 full hrs. 
  4. After 3 hrs. take the beef and veggies out (onion and radish) by draining through the strainer and in another clean pot. Pour the broth back in the pot and put only bones back in the broth (put on the side or in fridge beef and veggies). Add more water until the large pot is full and cook for about 2 1/2- 3 more hours on low heat-simmering. 
  5. Once it’s done cooking let it cool down completely before pouring it into fridge safe (large)dish and at this point you want to cover it with clear wrap. 
  6. Once it was chilling for few hours in the fridge, fat will separate from the broth and it will float on top and become solid. You will take a large spoon and spoon all the fat off. 
  7. You can save the bones by placing them in the freezer for the next time.  
  8. Serve the soup with kimchi and rice, salt and pepper to taste and garnish with scallions and meat.
  9. Preheat the broth until boiling point before serving.
NOTE*
  • Save the meat for serving it with the soup. You can keep it plain and just slice it but Click here if you would like to see my spicy version. 
  • You can add noodles in the soup and/or chili peppers.
  • Salt and pepper is added at the table when the soup is served and not while cooking, but if you feel like seasoning it while cooking you can add if you desire. 
  • You can cook this soup until it becomes whitish but you can cook it for much longer than that. 
  • You do not have to serve the soup with the bones in the bowl. I added because of the picture.
  • If you would like to see easy to follow video click here  
  • You can keep it in the freezer safe dish for up to a month, just preheat when you eating and also it’s great for adding it in the stews. 
  • It is slow cooking soup/ broth but you are making it for more than 4 servings so you can have it for later.

 Enjoy!

I wish you all great week ahead! 
Your friend,

Sandra

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