Seolleongtang
A unique Korean soup made with ox bones. The characteristic milky broth apparently comes from cooking the bones at a medium boil; simmering the bones leads to a clear broth, like Western chicken/beef broth. All the marrow and cavities in the bones get infused into the broth. The whole process is time-intensive and makes a huge batch ... so I've short-cutted the process by using the pre-packaged bone broth from HMart. It's not quite the same, but it simplifies the process tremendously -- all that's left is to cook some braising beef and add some other optional ingredients. It's a lovely combination. There's a lot of flexibility to add whichever ingredients you prefer as well!
Active Time: 30 min
Total Time: 4 hr
Ingredients
> bone broth
> braising beef
> (optional) rice cake
> (optional) glass noodles
> (optional) Korean radish (cut into small-ish pieces)
> green onion
> salt, pepper
Instructions
1. In a pot of salted water, cook the braising beef, about ~4h total over a simmer. You may want to start at a boil, remove the blood/impurities, then proceed to a simmer.
2. Heat up the bone broth in a saucepan. Once just before boiling, bring the heat down to a simmer.
3. Add the Korean radish and cook for ~15m, or until soft. Add the glass noodles or rice cake, and cook until done.
4. Season to taste. Top with green onion. Serve with rice + kimchi of your choice and enjoy!
Notes/Tips:
> For the beef bone broth I purchased (I believe JINGA brand); one package per person is perfect.