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          Seolleongtang
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          • 다음
          • Ox-Bone Soup

            Seolleongtang is a Korean broth soup made from ox bones (mostly leg bones), brisket and other cuts. It is typically simmered over a low flame over a period of several hours to an entire day, to allow the flavor to be gradually extracted from the bones. It has a milky off-white, cloudy appearance and is normally eaten together with rice and several side dishes.

          • 음식분류Guk - Beef
          • 가열시간H M
          • 조리시간H M
          • 온도
          • 칼로리500kcal(man)
          • 주재료ox-knee bone, gristle, ox-tongue, beef (brisket) , beef (shank), boiling water

          요리방법

          Ingredients

          • - 1 kg ox-knee bone

          • - 600 g gristle

          • - 700 g ox-tongue

          • - 200 g beef (brisket)

          • - 200 g beef (shank)

          • - 7L (35 cups) boiling water

          • - Seasoning vegetables

            • 30 g green onion
            • 65 g garlic
            • 20 g ginger
            • 50 g onion
          • - 8 g (⅔ tablespoons) salt

          • - 0.3 g (⅛ teaspoons) ground black pepper

          • - 40 g green onion

          Preparation

          • 1. Wash and clean ox-knee bone, gristle and ox-tongue. Soak in water for 5~6 hours to draw out the blood.
          • 2. Pat dry brisket and shank with cotton cloths.
          • 3. Trim and wash seasoning vegetables. Clean and chop green onion finely.

          Recipe

          • 1. Pour water in the pot and bring it to boil. Add ox-knee bone, gristle and ox-tongue, and boil for 5 minutes. Discard water. 【Photo 1·2】
          • 2. Put clean water and boil for an hour in high heat. Lower the heat to medium, simmer for 5 hours while skimming foams and fats from top of the soup. Add ox-tongue, brisket and shank in the pot, boil for an hour. Add seasoning vegetables and boil for an hour. Reduce the heat to low and boil for 30 further minutes. 【Photo 3】
          • 3. When ox-tongue and beef are well cooked, take them out and cut them into pieces (3cm by 4cm). Cool down the broth, skim fats.
          • 4. Place the cut beef in a bowl, pour broth and serve with seasonings.【Photo 4】
          Tip
          • Ox-head meat, ox-hooves and/or breast meat may be added.
          • Adding whole onions and radish in the soup will add to the taste.
          • Ground red pepper may be added to the taste.
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