Seolleongtang

Ingredients

Instructions

1. 1

   Rinse the beef marrow or knuckle bones under cold running water. Put them in a pot, cover with cold water, bring to a full boil for 5 minutes, then drain and rinse the bones well to remove blood and impurities. Rinse the pot clean as well; this short parboil helps the broth turn clean and pleasantly milky rather than muddy.

2. 2

   Return the cleaned bones to the pot with the water. Bring to a hard boil over high heat, then keep it at a steady, vigorous boil for 35 minutes, skimming any foam during the first 10 minutes. A stronger boil than for many Western stocks is the key technique here: it emulsifies collagen, fat, and minerals into the liquid, creating the characteristic opaque white broth.

3. 3

   Add the beef brisket, garlic cloves, and scallions. Continue boiling for 15 minutes, turning the brisket once so it cooks evenly. The brisket is ready when a skewer slides in with light resistance and the meat is cooked through but still sliceable.

4. 4

   Lift out the brisket and let it rest for 5 minutes so the juices settle. Strain the broth if you want a neater finish, then return the broth to the pot and keep it at a low simmer. Slice the brisket thinly across the grain for tenderness.

5. 5

   While the brisket rests, blanch the fresh rice noodles in boiling water for 1-2 minutes, just until loosened and hot. Drain well. Avoid overcooking; they should stay springy because they will soften further in the hot broth.

6. 6

   Divide the noodles between 2 serving bowls and top with the sliced brisket. Ladle over the very hot broth. Finish with the finely sliced scallions, fine sea salt, and ground black pepper. Serve immediately, with extra salt and pepper at the table if desired, since seolleongtang is traditionally seasoned by the diner.

Nutrition per serving

Notes

• •Traditional seolleongtang is usually simmered for many hours; this 60-minute version uses a vigorous rolling boil and smaller quantities to produce a respectable quick, milky broth at home.
• •If you can soak the bones in cold water for 1-2 hours before cooking, changing the water once, the broth will taste cleaner, though this is outside the 60-minute timing.
• •Serve with kimchi or kkakdugi on the side for the classic contrast of rich soup and sharp fermented freshness.
• •For a richer bowl, chill the broth briefly after cooking and reheat with a little of the set beef fat stirred back in.

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