Seolleongtang (Korean Ox Bone Soup)
A savory Korean soup made by simmering beef shank for hours into a milky white broth. Add cooked somyeon noodles and finish with green onion, salt, and pepper for a hearty, warming bowl.
Ingredients
Main
- Beef shank3kg
- Onion1
- Green onion3 stalks
- Salt200g
- Black pepper100g
- Beef bone broth concentrate500g
- Somyeon (thin wheat noodles)200g
Directions
- 1
Soak the beef shank in cold water to draw out the blood, then start it in cold water and bring to a boil to make the broth.
- 2
Remove the meat and vegetables from the broth, then add the beef bone broth concentrate. Once it comes to a boil, season with salt and pepper.
- 3
Once the broth boils, skim off the foam and impurities, then add the green onion and onion and keep boiling. (Simmer for about 1 to 1.5 hours.)
- 4
Let the reserved meat cool, then slice it thinly.
- 5
Boil the somyeon noodles. (Add the noodles to boiling water, stirring as they cook, and each time the water boils over, add cold water — repeat this three times, then drain and rinse in cold water.)
- 6
In a bowl, layer the noodles, meat, and green onion in that order, then pour over the hot broth to finish.
Tips
This recipe is written for a large batch of about 60 servings. When cooking at home, scale down the ingredient amounts to match your household size.