Assorted Beef Seolleongtang Recipe

Clean bones

Rinse the beef leg bones and short ribs under cold running water. Place bones in a large stockpot, cover with cold water, and bring to a rolling boil for 10 minutes to remove impurities.

Discard first boil water

After 10 minutes, drain the bones and discard the cloudy water. Rinse the bones under cold water and scrub away any scum so the final broth will be clear-white rather than brown.

Assemble broth

Return the cleaned bones and short ribs to the emptied stockpot. Add 6 liters of fresh cold water, halved onion, smashed garlic, sliced ginger, leek, and whole black pepper. Bring to a gentle boil over high heat.

Simmer

Once boiling, reduce heat to maintain a very low rolling simmer. Skim any scum that rises for the first 30–45 minutes. Partially cover and simmer for 4 to 6 hours (6 hours yields a richer, more opaque white broth).

Optional pressure-cooker method

If using a pressure cooker, follow initial clean-boil step. Add ingredients and cook at high pressure for 2 hours, then natural release. For seolleongtang-style whiteness, careful high-heat extraction works better but pressure cookers still produce good results more quickly.

Strain and reduce

After simmering, remove bones and large solids with tongs. Strain the broth through a fine-mesh sieve lined with cheesecloth into a clean pot. Taste and season lightly with 1–2 tsp coarse salt, remembering additional salt will be added at the table.

Clarify and emulsify marrow (if desired)

To achieve the characteristic milky white soup, you can vigorously simmer bones while occasionally rocking them in the pot to release marrow and collagen; the long simmer above accomplishes this. If broth appears thin, return to a gentle boil for 20–30 minutes while stirring or whisking to emulsify some fat and collagen into the liquid.

Prepare the sliced brisket

Part of the thin brisket/sirloin can be cooked directly in the hot broth for serving: bring a portion of strained broth to a simmer in a separate pot. Add thin brisket slices for 30–60 seconds until just cooked through. Remove and set aside on a plate. Alternatively, cook brisket in the main broth during the last 20–30 minutes of simmering so it absorbs flavor.

Prepare braised shank

If using beef shank, simmer shank pieces in the broth (or a small pot of salted water) for 1.5–2 hours until tender. Remove, cool slightly, then slice or shred into bite-size pieces. Reserve cooking liquid to adjust broth if needed.

Prepare optional ox tail/cartilage

If including oxtail or cartilage pieces, simmer until the meat is fall-off-the-bone tender (2–3 hours). Strip meat from bones and keep warm.

Taste and season meats

Taste a small piece of each prepared meat and add a pinch of salt if underseasoned. Finely mince 2 cloves of garlic to serve raw at the table for diners who like to mix it into their bowl.

Warm bowls and rice

Place 1 cup of hot steamed rice into each serving bowl (or serve rice on the side). Keep the strained broth piping hot for assembling bowls.

Assemble bowls

Ladle 600–700 ml of the hot opaque broth into each bowl over rice (adjust amount to bowl size). Arrange portions of assorted meats on top: thin brisket, sliced shank, and any oxtail pieces. Add a small spoonful of minced garlic and a sprinkle of thinly sliced scallion to each bowl.

Season to taste

Allow diners to season with additional coarse salt and ground black pepper to taste. A drizzle of sesame oil is optional for aroma. Offer kkakdugi (pickled radish) on the side.

Serve

Serve piping hot. Provide extra scallions, minced garlic, and pepper at the table so each diner can adjust flavors. Leftover broth keeps in the refrigerator up to 3 days or can be frozen.