Korean Ox Bone Soup (설렁탕, SeolReongTang) | Aeri's Kitchen

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⏰ Time Links for Each Parts:
How to prepare ingredients: 0:49
How to cook the broth: 3:11
How to serve and eat: 8:29
How to store leftover broth: 10:26

👉 Please check my Korean words that I used in my video in this description box.

✍️ The Written Recipe Link:
http://aeriskitchen.com/2017/10/ox-bo...

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✏️ Korean Words used in this video:

Ox Bone Soup: SeolReongTang (설렁탕)

Ox Bones: UGol (우골)

Beef Leg Bones or Beef Bone Marrows: SaGol (사골)

Butcher Shop: JeongYukJeom (정육점)

Big Bowl: Keun GeuReut (큰 그릇)

Water: Mul (물)

2 Hours: DuSiGan (두시간)

Blood: Pi (피)

Bone: Ppyeo (뼈)

Refrigerator: NaenJangGo (냉장고)

Bloody Water: PitMul (핏물)

5 Minutes: OBun (오분)

Cold Water: ChanMul (찬물)

On High: GangBul (강불) or SenBul (센불)

On Medium-low: JungYakBul (중약불)

4 Hours: NeSiGan (네시간)

Half: JeolBan (절반)

Color: SaekGgal (색깔)

Beef: SoGoGi (소고기)

On Medium: JungBul (중불)

5 Hours: DaSeot SiGan (다섯 시간)

Next Day: DaEumNal (다음날)

At the Same Time: DongSiYe (동시에)

1 Serving: IlInBun (일인분)

Korean Clay Pot: DdukBaeGi (뚝배기)

Cooked Rice: Bap (밥)

Noodles: GukSu (국수)

Radish Kimchi: GgakDuGi (깍두기)

Hot Pepper: GoChu (고추)

Seasoned Soybean Paste: SsamJang (쌈장)

Black Pepper: HuChu (후추)

Salt: SoGeum (소금)

Beef Bone Broth: SaGol GukMul (사골 국물)

Freezer: NaegDongSil (냉동실)