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.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
Plate
Ladle soup into deep bowls, scatter sliced spring onion over the top, and serve with extra salt and pepper at the table.
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