Korean Ox Bone Soup
Seolleongtang, or Korean Ox Bone Soup, is a soup cooked with ox bonesmostly leg bonesand brisket. Though other meat cuts may also be used.
Although it is a year-round soup and a staple in Korean households, the long, chilly winter months are when it is most in demand. You may learn more about the origin of this Ox bone soup, which is Seoul, on Wikipedia.
You might wonder why I’m still alive during the height of the summer. Simply because I was so exhausted and sleep deprived that my body was truly wanting this type of soup. In those situations, the broth is my best friend since I can simply reheat it and eat it.
Oxtail and ox bone soups are nearly identical; they not only make you feel better physically but also soothe your spirit. Especially calcium, magnesium, and phosphorus, which are obviously necessary for bone health, are abundant in ox bone soup/broth, but bone broth is also exceptionally healthful because it does contain two amino acids—proline and glycine.
Gyeranjjim (Korean Steamed Eggs)
I relished and savored this soup, which was served with kimchi and rice. It can also be paired with various types of kimchi, but my favorite is made from napa cabbage and is best when it is a few months old because it enhances the flavor of everything it is eaten with, especially soups.
While there aren’t many ingredients required to make Seolleongtang, it does require a lot of cooking time if you want to get the milky white color that comes from the bones and bone marrow.
Ingredients
- 2 pounds of ox bones
- 1 pound brisket
- White radish Daikon
- 1 medium onion
- Seasonings and garnish:
- salt and black ground pepper to taste
- green onions
- cooked meat
Instructions
- Place the meat and bones in cold water and soak for 15 minutes. You want to get rid of the blood, therefore this is a crucial step. 15 minutes later, rinse and wash it.
- Add the meat and bones to a big pot, then add water to the top of the pot. Boil the bones for 10 to 15 minutes, drain them, throw away the water, and then wash the meat and bones with cold water once more. This will help you lose weight.
- Once the pot has been well cleaned or washed, add the bones and meat once more, along with the peeled, quartered onion and large slices of white radish. After 20 minutes of cooking on medium-high, add the water and reduce the heat to low. 3 minutes of simmering
Wanja jeon (Pan-fried Meat Patties)
- Take the beef and vegetables out after three hours by draining them through a sieve and placing them in a new, clean pot. Only add the bones when adding the broth back to the pot (put on the side or in the fridge beef and veggies). The large pot should be filled with additional water before continuing to simmer for an additional 2 1/2 to 3 hours.
- After it has finished cooking, allow it to cool fully before putting it into a big, refrigerator-safe dish. At this point, you should cover it with clear plastic wrap.
- After a few hours of cooling in the refrigerator, the fat will separate from the broth, rise to the top, and solidify. You’ll go for a
- The bones can be preserved by being put in the freezer for later use.
- Serve the soup with rice, kimchi, salt, and pepper to taste, along with meat and scallions for garnish.
- Before serving, reheat the broth until it is at a rolling boil.
