Rich Korean Beef Marrow Soup (Seolleongtang): Detailed Recipe from Soaking to Serving
Rich Korean Beef Marrow Soup (Seolleongtang): Detailed Recipe from Soaking to Serving
Master Korean Beef Marrow Soup from Scratch! From soaking the bones to achieving a milky, deep flavor, this comprehensive guide details how to make Seolleongtang using beef marrow bones, knuckles, and brisket.
This recipe is meticulously crafted to guide you through every single step, from 1 to 100, as if I were right beside you. I’ve put in a lot of effort to ensure it’s as detailed as possible! I truly hope this becomes a valuable resource for you. Enjoy this nourishing and flavorful soup!
Seolleongtang Ingredients- 1.5kg Korean beef marrow bones
- 1.5kg Korean beef knuckles
- 600g Korean beef brisket (Brisket Point or similar cut)
- 21L Water
- Scallions, chopped (for garnish)
Pre-boiling & Deodorizing Ingredients- 100ml Soju (Korean rice wine)
- 7L Water (for pre-boiling)
- 5 Bay leaves
- 1 Tbsp Whole peppercorns
- 100ml Soju (Korean rice wine)
- 7L Water (for pre-boiling)
- 5 Bay leaves
- 1 Tbsp Whole peppercorns
Cooking Instructions
Step 1
First, prepare 1.5kg of Korean beef marrow bones.
Step 2
Soak the 1.5kg of Korean beef knuckles along with the marrow bones in cold water for 8 hours to remove all blood. This step is crucial for a clear broth without any gamey odor.
Step 3
Soak the 600g of Korean beef brisket in cold water for only 1 hour to draw out the blood. Soaking the brisket for too long can make the meat texture mushy.
Step 4
After soaking for 8 hours, drain the marrow bones and knuckles. Rinse them individually under warm running water to thoroughly clean off any remaining blood clots or impurities. This thorough cleaning is essential.
Step 5
Place the cleaned marrow bones, knuckles, and the blood-soaked brisket into a large, deep pot. Add 7L of water, just enough to cover the bones. This is the first boiling stage to remove initial impurities.
Step 6
Add 100ml of soju. Soju is excellent for removing any unpleasant odors from the meat.
Step 7
Add 5 bay leaves to impart a pleasant aroma to the broth.
Step 8
Add 1 Tbsp of whole peppercorns, which also help in deodorizing. Bring the mixture to a rolling boil over high heat for 10 minutes.
Step 9
After 10 minutes, discard all the boiling water. Thoroughly wash the pot with warm water to remove any residue or grease. This step is vital for achieving a clear, milky soup.
Step 10
Return the cleaned marrow bones, knuckles, and the brisket to the clean pot. Now, we start making the base broth. Add 7L of water and bring it to a boil over high heat. Once it boils, reduce the heat to medium-low.
Step 11
Skim off any foam and impurities that rise to the surface using a skimmer or ladle. This process ensures a clear and refined broth. After skimming, cover the pot slightly ajar and simmer gently for 90 minutes.
Step 12
After 90 minutes of simmering, carefully remove the brisket. Once slightly cooled, wrap it tightly in plastic wrap and refrigerate. This will make it easier to slice later.
Step 13
Leave the bones in the pot. We will now continue to simmer them for a more concentrated broth. Simmer the bones for an additional 3 hours and 30 minutes.
Step 14
After simmering for 3 hours and 30 minutes, strain all the broth into a separate container. Let the hot broth cool at room temperature for about 2 hours. This allows the fat to solidify on the surface. Skim off the solidified fat. Then, refrigerate the broth overnight.
Step 15
This is the second round of simmering. Add another 7L of water to the bones remaining in the pot and simmer for 5 hours. As before, reduce the heat to medium-low once it boils and let it simmer gently.
Step 16
After 5 hours, strain this second batch of broth into a separate container and let it cool at room temperature for 2 hours. Skim off the fat and then refrigerate it.
Step 17
This is the final, third round of simmering. Add the last 7L of water to the remaining bones in the pot and simmer for 5 hours. This ensures all the rich flavor and nutrients are extracted from the bones.
Step 18
After 5 hours of simmering, remove and discard the bones. All the essence has been extracted.
Step 19
Strain the broth from the third simmering into a container. Let it cool at room temperature for 2 hours. Skim off the fat, and then refrigerate for at least 8 hours overnight. It’s important to chill each batch of broth separately to remove fat effectively.
Step 20
Remove the brisket from the refrigerator and slice it thinly, about 0.5cm thick, for serving.
Step 21
Carefully remove all the solidified fat from the chilled broths (1st, 2nd, and 3rd batches). Removing the fat results in a cleaner, less greasy soup.
Step 22
Combine all the skimmed, clear broths from the 1st, 2nd, and 3rd batches into one pot.
Step 23
Add the sliced brisket to the combined broth. Bring it just to a gentle simmer until the soup is hot again. Avoid overcooking the brisket, as it can become tough. Your rich and flavorful Korean Beef Marrow Soup is now complete!
Step 24
Ladle the finished soup into serving bowls. Finely chop the scallions to be used as a garnish.
Step 25
Arrange the sliced brisket on top of the soup in the bowl, and generously sprinkle with the chopped scallions. Finally, freshly grind some black pepper over the soup to enhance the aroma and flavor.
Step 26
Doesn’t this bowl of rich, hot Seolleongtang look delicious? You’ll feel truly replenished and nourished!
Step 27
Enjoy a hearty and happy meal with your family today with this delicious Seolleongtang. Enjoy your meal!
