Seolleongtang | The Most COMFORTING Korean Ox Bone Soup

Korean ox bone soup (seolleongtang) is milky, beefy, and actually really easy to make! All you need is a bit of patience to boil down the bones long enough to enjoy the most comforting and creamy seolleongtang! Don't forget to subscribe! https://bit.ly/3mVCq78

🔥 10% OFF BOBA, BAO, & DUMPLINGS MERCH w/ code - MAKITCHEN10
https://www.etsy.com/shop/lmakdesigns

🤤 Fish sauce chicken wings, fried imperial rolls, banh khot, & more!!
👇🏼 Get your Vietnamese recipe ebook here!👇🏼
https://etsy.me/3r6Qg8S

🤙🏼 Come say hello!
Instagram:   / makitchen9  

SEOLLEONGTANG - 4-6 Servings
==========
2 lbs Beef Bones - try to use bones with a lot of marrow - sagol (사골)
~1 lb Beef Brisket or Shank

For Serving
--------------------
~1 Cup Chopped Green Onions
Glass Noodles
Cooked Rice
Radish Kimchi
Salt & Pepper

INSTRUCTIONS
--------------------
Soak the bones and brisket/shank in water for at least 1 hour or overnight to draw out as much blood as possible.
Drain and rinse.
Add bones to a large stockpot and cover with cold water.
Bring to a boil on high heat and cook for 5-10 minutes to remove the scum.
Drain and rinse the bones under cold water and clean off any remaining scum.
Add Bones and beef brisket/shank to a large stockpot along with 14-16 cups of water.
*If you're using the same stockpot you used to parboil the bones, make sure you wash it first.
Bring to a boil on high heat, cook for a few minutes, cover with a lid, and turn the heat down to medium, medium-high to maintain a medium boil.
Cook for 1-1.5 hours until beef is tender.
Remove beef, cool, and refrigerate overnight.
Continue to boil the bone broth for an additional 5-6 hours.
Refill with boiling water 1-2 times throughout the process, keeping ~12 cups of water in the pot at all times.
The broth should be glossy and milky white at this point.
Strain the broth into another large stockpot or bowl.
*Optional - repeat the process one more time and combine the two batches of broth.
Let the broth cool completely before refrigerating overnight.
The next day - the fat should have solidified on top of the broth.
Use a fat separator or ladle to remove the layer of fat.
Reheat the broth and thinly slice up some of the beef.
Serve with glass noodles, rice, radish kimchi, and season to taste with salt and pepper.
Freeze leftover broth for quick seolleongtangs in the future!

--------------------------------------------------
cookware - Korean Stone Pot
https://amzn.to/2K1vSp9

📸 tech
Camera Body: Canon EOS RP
https://amzn.to/3aOLLu1
Canon Mount Adapter EF-EOS R
https://amzn.to/2KJqpn2
Lens: Canon RF 24-105mm f/4L IS USM
https://amzn.to/3n0GuSm
Lens: Canon EF 50mm f/1.8 STM - Nifty Fifty (great for low light)
https://amzn.to/33mvWp8
Tripod: Mefoto Travel Tripod
https://amzn.to/35wMZas
Lighting: Softbox Lights
https://amzn.to/33m9Ym5

🎵 music
music by City Girl
Twitter ►   / citygirltime  
Bandcamp ► https://city-girl.bandcamp.com/
Spotify ► https://spoti.fi/2z9NHL6

#seolleongtang #oxbonesoup #sullungtang