Korean · Dinner
Creamy Ox Bone Broth with Beef
Seolleongtang Ox Bone Soup
Korean milky ox bone broth simmered with brisket and finished with rice noodles, sliced beef, and scallion, seasoned at the table with salt, pepper, and chopped scallion.
$$
10 minsPrep
80 minsCook
90 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
22gFat
38gCarbs
2gSugar
2gFiber
680mgSodium
85mgChol
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Instructions
1
Prep
Soak brisket and marrow bones in 1 litre cold water 10 minutes. Blanch in fresh boiling water 5 minutes over high, drain, and rinse clean. Lightly smash 8 garlic cloves, slice 20g ginger, and thinly slice 2 spring onions. Reserve 4 whole spring onions.
2
Simmer 1
Place bones, brisket, 4 whole spring onions, garlic, and ginger in a large heavy stock pot with 2.4 litres cold water. Bring to a rolling boil over high, then reduce to medium-low and simmer uncovered 50 minutes until brisket is fork-tender.
3
Simmer 2
Lift out brisket, cool 5 minutes, then thinly slice across the grain. Return bones to pot and continue simmering over medium-low 20 minutes until broth turns milky white. Strain through a fine sieve into a clean saucepan, discarding bones and aromatics. Skim excess fat.
4
Boil
While broth simmers, cook rice noodles in a separate pot of boiling water over high 4 minutes until just tender. Drain and rinse under cold water to stop cooking.
5
Finish
Return broth to a simmer over medium, add noodles and sliced brisket, warm 90 seconds until meat is heated through. Season with 2 tsp salt and 1 tsp black pepper.
6
Plate
Ladle soup into deep bowls, scatter sliced spring onion over the top, and serve with extra salt and pepper at the table.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) beef brisket
- 600g (21.2 oz) beef marrow and knuckle bones
- 120g (4.2 oz) dried thin rice noodles
- 3.4 litres (14.5 cup) cold water
- 6 scallions
- 8 garlic cloves
- 20g (0.7 oz) fresh ginger
- 2 tsp fine sea salt
- 1 tsp freshly ground black pepper