Easy 1 Hour Seolleongtang
Introduction
easy 1 hour seolleongtang is the traditional Korean ox bone soup, which you might think is very complicated and time-consuming to prepare given that an authentic recipe requires up to 18 hours for preparation. But this shortcut recipe has streamlined the time to simply ONE hour. Our version cuts the time significantly with store bought ox bone broth but may not be as rich as ordering an actual bowl of easy 1 hour seolleongtang.
Nonetheless, this is a perfect resource for those days when it is simply too much of a hassle to go through the entire process only because you need some quick bowl of soup down your stomach.
The first time I posted my long version of making easy 1 hour seolleongtang , a lot seemed to be shocked from the lengthy hours it took me. It takes a long time (as does many slow-cooked foods) and can be inconvenient for some. Those were some of the comments that I received, and soon after realized how true this was though we all need a faster option still holding on to what you love about classic Chicken Noodle Soup. Ingredients for this easy Korean ox bone soup recipe:This is a pretty simple yet flavorful oxtail and beef marrow bones that I used to make my own version of the classic Korean Flavored pressure cooked Ox Bone Soup.
easy 1 hour seolleongtang boasts an almost white, milk-like stock reminiscent of some Dowoon dishes but its opaqueness is reflective of the luxurious nature of it as collagen from boiling down ox bones thicken and gelatinize with extra-long cooking. This cheat version comes together in a fraction of the time that Grandma’s does, but it is no less comforting. So the taste might not be as complex as that of a more traditional version but hey, we all need shortcuts during those chilly fall and winter days right where thoughts can just run in circles putting beef bone soup on repeat.
How to Serve Seolleongtang?
And people who eat easy 1 hour seolleongtang usually alternate eating rice, noodles or both. Top with green onions, and season the soup to taste salt, pepper. Kkakdugi (radish kimchi) is also good. The brisket itself is already flavorful so the broth it excretes during cooking contains dashida (MSG+umami) and you usually only need some comma-sized amount of fish sauce to make a delicious soup.
Or you can choose a chili paste for a hot taste, but I like to use gukmul (the juice from the kkakdugi). Louie Mueller Barbecue pack, $150From lft to rght: Beef rib; sliced brisket (center); pork ribsMisaki Akino포크 리브잔; Brisket slice 3개Maisar77/ Getty Image Optional: extra Korean peppers and ssamjang for an added spicy kick It is then topped off with an easy korean beef bulgogi sauce and this in turn becomes your ULTIMATE KOREAN COMFORT MEAL!
easy 1 hour seolleongtang is served with rice (cooked short grain) and somyeon noodles in many Korean restaurants. These also can be added at the table, with usual toppings etc green onions/salt black pepper agreed up to personal taste. You can also add a touch of gochugaru (hot pepper flakes) if you want some heat, however I really like the acidity from the kimchi juice in this kkakdugi.
For example, seasoning your table-side bowl of sea urchin soup with some good quality sea salt is a revelatory garnish that reveals all of the layers in this much-appreciated dish. The soup is simultaneously nutty and a little bit sweet, which makes it just about the most comforting thing my soul has ever craved.
Ingredients
- 1 lb brisket
- 1 tsp dashida (Korean beef bouillon)
- 1/2 small onion
- 2 scallions (white part)
- 1 crushed garlic clove
- 34 oz store bought ox bone broth about 2 packages
- 1 3/4 cups water
For serving
- rice
- chopped green onions
- salt
- somyeon noodles optional
Instruction
If you’re not short on time, you can prepare an easy 1 hour seolleongtang. Take about 4 portions of brisket, dashida, 1/2 onion, 1 whole scallion and some crushed garlic, then throw them all into the pressure cooker along with enough water to cover the brisket. Pressure with the valve closed for 45 minutes and then release the pressure. Afterward, set the brisket aside and strain the broth, removing the onions and the garlic. You should end up with about 2 cups of incredibly flavorful beef broth.
In a pot, heat up the bone broth pack and add the aforementioned strained broth. Bring it to a medium boil and let it gradually simmer for 5 minutes. The packaged bone broth is not as flavorful, but the added beef broth will give it great flavor. This can be served with rice and somyeon noodles. For taste, salt and pepper can always be added and it can be enjoyed with kkakdugi kimchi. It is possible to parboil the bones a day ahead of time on the stovetop. In a stockpot, add water and the bones.
Bring to a rolling boil and skim off scum, fat, and impurities. Drain and rinse the bones under cold water to remove all the bone residues. Add the bones to an Instant Pot and fill with fresh water. Cook on high pressure for 1 hour; naturally release the pressure to prevent a huge mess.. Do what I call three boils, switching between sauté mode for 30 minutes until you achieve this appearance.
Cool the broth first, and put it in the fridge to chill and skim off the fat after it’s completely chilled and hardened. For a much richer flavor, simmer the brisket with the aromatics — onions, whole garlic, peppercorns. Serve the warm broth with the brisket slices and radish kimchi known as kkakdugi and optional choice sprinkle of gochugaru or kimchi juice.