Rich and Deep Seolleongtang (Beef Bone Soup) Recipe
How to Make a Milky and Rich Seolleongtang – Cooking Time and Method
My father-in-law sent me some precious beef bones, so I’ve started making this hearty Seolleongtang! This recipe will guide you to achieve a deep, rich broth at home. It requires about 3 days of time and effort, but the resulting flavor is well worth it!
Seolleongtang Ingredients
- 3kg beef bones
- 1/2 stalk green onion
- Salt to taste (for seasoning)
- Pepper to taste (optional)
Cooking Instructions
Step 1
The first crucial step is to soak the beef bones in cold water to remove blood. I soaked them for over half a day, changing the water multiple times, to ensure all blood was drained. This process is vital for a clear broth.
Step 2
Place the blood-drained beef bones into a large pot or cauldron large enough to hold them. Add enough clean water to fully submerge the bones. Ensure there’s plenty of water for the bones to simmer and release their flavor.
Step 3
Bring the water to a rolling boil over high heat. Once boiling, reduce the heat to medium and continue to simmer for about 20 minutes. This step helps to remove any remaining impurities and unwanted odors from the bones.
Step 4
The first water you boil the bones in will be cloudy and contain many impurities, so it’s essential to discard all of it. This is a necessary step for a clear and clean Seolleongtang. Pour out all the first boiling water, keeping only the bones.
Step 5
Rinse the pot and place the bones back in. Wash the bones thoroughly under running cold water. Gently scrub to remove any residual blood or debris. This will contribute to a cleaner-tasting broth.
Step 6
Return the cleaned bones to the pot. Fill it again with fresh, clean water, ensuring the bones are well-submerged. Now, it’s time to start extracting the rich flavor from the bones.
Step 7
When simmering the bones, it’s best not to cover the pot completely. Leave the lid slightly ajar or use a diffuser. Bring to a boil over high heat, then reduce to a medium-low simmer for 4 to 6 hours. I simmered mine for a full 6 hours for a deeper flavor. If the water reduces significantly, add more hot water as needed.
Step 8
Once the simmering time is complete, turn off the heat. The broth should now be beautifully milky and rich, promising a delicious meal.
Step 9
Carefully ladle the first batch of Seolleongtang broth into a separate clean container. You can leave the bones in the pot or temporarily set them aside.
Step 10
Now, we’ll proceed with the second simmer. Add fresh water to the same bones and simmer again for 6 hours over medium-low heat, just like the first time. The second broth is crucial for developing a complex flavor.
Step 11
Allow the first batch of broth to cool completely. As it cools, a layer of fat will solidify on the surface. Skim off this fat thoroughly with a spoon. Removing the fat results in a cleaner, less greasy Seolleongtang.
Step 12
The defatted first batch of broth has been transferred to another container. It’s now ready to be combined with the second batch.
Step 13
The second broth has also simmered nicely. Transfer this broth to another container and let it cool completely. Once cooled, skim off the layer of fat from the surface as you did with the first batch.
Step 14
This is the final, third simmer. Add fresh water to the bones and simmer for about 3 to 4 hours. Simmering a third time helps to extract the maximum nutrients and flavor from the bones.
Step 15
After the third simmer is finished, re-check the second batch of broth (which was chilled and defatted) and skim off any additional fat that may have surfaced.
Step 16
Transfer the third batch of broth to a container, let it cool completely, and then meticulously skim off all the surface fat. The more you skim, the cleaner and more refined the taste will be.
Step 17
The bones have now given up all their goodness and can be discarded as regular kitchen waste. There’s no need to simmer them further.
Step 18
Combine all three batches of defatted Seolleongtang broth into one large pot. Bring this mixture to a vigorous boil over high heat and let it simmer for about 30 to 40 minutes. This final boil will further enrich the broth’s flavor and consistency.
Step 19
Once the soup is ready, portion it into zip-top bags for easy storage in the freezer. This way, you can enjoy a bowl of rich Seolleongtang anytime you wish.
Step 20
To serve, take one frozen portion of Seolleongtang, thaw it, and reheat it in a pot. Season with salt and pepper to your liking. Garnish with finely chopped green onions for a delicious and satisfying meal. Enjoy your homemade Seolleongtang!
