Korean Ox-bone Soup

Introduction

Seolleongtang commonly known as Korean beef bone broth is a well-known meal created by boiling ox bones for hours to extract nutrients. This traditional Korean delicacy is noted for its nutritional richness and powerful flavor. Traditionally made for 2-3 days contemporary methods such as the Instant Pot have drastically decreased the cooking time to only a few hours while keeping the soup’s rich and milky white substance.

Preparation

Begin preparing Seolleongtang with beef bones that have a strong flavor. These are slowly simmered to extract the nutritious essence resulting in a robust and flavorful soup. This soup is a staple in Korea particularly during the winter and is revered for its capacity to warm the body while also supplying necessary nutrients. My mother’s recipe for Seolleongtang was a mainstay in my youth. Mom would demand us drink it on freezing mornings and evenings, believing it would help us grow taller and stay healthy.

Personal Experience.

Growing up, I recall the smell of Seolleongtang cooking in our kitchen, filling the air with warmth and anticipation. The broth-making procedure was both a ritual and a gastronomic enterprise with each component contributing to its richness and depth of flavor. My mother’s focus on its health advantages was more than simply folklore it reflected a centuries-old belief in bone broth healing capabilities.

Korean Ox-bone Soup Preparing Korean ox-bone soup also known as seolleongtang, is a favorite family ritual particularly during the winter months when its warmth and richness are most comforting. Using contemporary conveniences such as the Instant Pot or a pressure cooker has revolutionized the way we make this soup, reducing what was formerly a 2-3 day procedure on the stove to a short half-day effort.

The essence of seolleongtang is found in its lengthy slow cooking procedure which extracts deep flavors from beef bones and produces a creamy, milky white broth. This broth is used as the base for a number of Korean soups, including tteokguk, manduguk, and miyukguk, as well as heavy stews like kimchi jjigae and budae jjigae. Each bowlful displays the delicate balancing of heat levels  retaining a medium boil rather than a moderate simmer is crucial to creating that milky white magnificence.

In our kitchen, the process starts with picking the appropriate bones and pouring just enough water to cover them in the pot. Unlike Western-style beef stock or Vietnamese pho broth, which seek clarity through extensive boiling, Korean ox-bone broth strives for opacity and richness. The contrast in approach indicates cultural differences: while Western broths strive for clarity, Korean soups embrace a richer, more substantial essence.

As the soup simmers, its perfume pervades the kitchen, a reminder of both tradition and invention. The hours spent coaxing flavors from the bones pay off with a soup that not only nourishes but also ties us to our ancestry. The ultimate result is a soup that serves as both a meal and a cultural experience, bringing generations together while also maintaining culinary traditions.

Tips

When creating Korean ox-bone soup, begin by soaking the bones to remove any gamey flavor. While this process is optional or it can improve the overall taste by removing contaminants and bone pieces. A quick boil before the primary simmering phase ensures a clear and tasty soup.

Many cooks recommend using aromatic veggies like onion and garlic to add depth, but utilizing solely the bones can result in a richer, meatier flavor. It all comes down to personal preference or so testing with both approaches may help you decide which suits your palette better.

 Ingredients

• 3 – 4 pounds beef marrow bones (sagol, 사골), cut up You can also use cow knuckles (도가니) and/or foot (우족)
• 1 – 2 pounds beef brisket or shank meat

For serving:

• cooked rice
• cooked somyeon (or glasnoodles
• thinly sliced meat, cooked with the bones
• lots of chopped scallions
• salt and pepper

Instructions

Wash the bones properly before cooking Korean ox-bone soup.To get rid of any remaining blood, immerse in cold water for at least an hour. This stage aids in the broth’s clarity.

After that, boil the bones for roughly five minutes. By going through this procedure, contaminants are eliminated and the bones are ready for the primary cooking stage.

Fill the saucepan with cold, fresh water and heat it to a boil over high heat during the first boiling phase. After the saucepan reaches a boil, reduce the heat to medium and cover it. To make the broth appear thick and milky, boil it for at least five hours, but preferably longer.

As the dish cooks, scrape off any fat or grit that comes to the top. This increase the flavor of the soup and keeps it clear.

Once the soup starts to boil add aromatics like onion garlic, and peppercorns to bring out the flavor. You can alter these items to your taste.

The Cooking Method

Cooking times can be decreased by utilizing an Instant Pot. Add the bones to the pot and cook at high pressure for approximately an hour after the initial boiling and washing. This method makes it easier to extract the flavor and marrow from the bones more quickly.

After cooking, open the pot and allow the pressure to release naturally. When the soup cooks, it will initially appear clear but eventually turn milky.

Last Actions

When the broth is done strain it into a container to get rid of any residual bits of sediment or bones. Before storing or serving let it cool.Warm up the broth and add salt and pepper to taste before serving. For a classic Korean meal garnish with finely chopped green onion and serve hot with rice and kimchi.