Seolleongtang Recipe
A traditional Korean Seolleongtang recipe made by slowly simmering beef marrow bones and brisket into a rich, milky broth, served simply with rice, scallions, and seasoning to taste.
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Servings: 8
Ingredients
Soup Base
- 3 –4 lb beef marrow bones sagol, cut into pieces
- Cow knuckles and/or foot bones may be used in combination
- 1 –2 lb beef brisket or beef shank
- Cold water as needed
For Serving
- Cooked white rice
- Cooked somyeon or glass noodles optional
- Thinly sliced cooked beef from the soup
- Chopped scallions
- Salt to taste
- Ground black pepper to taste
Instructions
Preparation
- Place the beef bones in a large bowl and cover with cold water. Soak for approximately 1 hour to draw out impurities. Drain and rinse thoroughly.
- In a separate bowl, soak the beef brisket or shank in cold water for 1 hour. Drain and refrigerate until ready to use.
Parboiling the Bones
- Place the soaked bones in a large stockpot and add enough cold water to fully cover them.
- Bring to a boil over high heat. Reduce the heat to medium and boil for 5 minutes.
- Drain the bones, rinse thoroughly, and clean the pot to remove residue. Return the bones to the pot.
Main Boil
- Refill the pot with fresh cold water, leaving space for boiling.
- Bring to a boil over high heat, then reduce to medium. Cover and maintain a steady boil for approximately 5 hours, or until the broth becomes opaque and milky.
- Add additional boiling water as needed to keep the bones submerged.
Cooking the Meat
- Add the soaked beef brisket or shank to the pot. Add more hot water if necessary.
- Continue boiling for 1½ to 2 hours, or until the meat is tender.
- Remove the meat and allow it to cool. Slice thinly and reserve for serving.
- Strain the broth through a colander into a clean pot or large container.
Optional Additional Boil (Recommended)
- Return the bones to the pot, add fresh water, and repeat the boiling process for 3–5 hours.
- Strain and combine this broth with the first batch. This step may be repeated once more for a deeper flavor.
Removing Excess Fat
- Chill the broth until the fat solidifies on the surface. Remove and discard excess fat, if desired.
Serving
- Place cooked rice (and noodles, if using) into serving bowls.
- Add sliced beef and ladle the hot broth over the top.
- Garnish with chopped scallions. Season with salt and black pepper to taste.
- Serve hot, traditionally accompanied by kimchi.
Notes
This Seolleongtang Recipe is naturally gluten free. To ensure it remains gluten free:
- Use plain rice and rice-based noodles only.
- Avoid adding any seasoning blends or broths that contain wheat or soy sauce.
- Serve with gluten-free kimchi if applicable.