Beef Brisket Seolleongtang Recipe

Rinse and prep bones

Rinse beef knuckle bones and brisket under cold water to remove bone fragments and surface blood. Trim any excessive connective tissue from the brisket but keep some fat for flavor.

Blanch bones and brisket

Place bones and brisket in a large stockpot and cover with 1.5 liters of cold water. Bring to a vigorous boil over high heat (8–10 minutes) until foamy scum rises. Drain the pot and discard the blanching water. Rinse the bones and brisket under hot running water and scrub the pot clean of scum.

Combine and start simmer

Return the blanched bones and brisket to the clean stockpot. Add 6 liters (or enough to cover by about 1 inch) of fresh cold water. Add the halved onion, smashed garlic, smashed ginger, knotted green onions, and 2 tablespoons coarse sea salt (this helps draw some flavor). Bring to a gentle simmer over medium-high heat, then immediately reduce to the lowest simmer. Skim foam and impurities from the surface for the first 30 minutes.

Simmer slowly

Simmer very gently, uncovered or partially covered, for 4 to 6 hours. Periodically (every 30–45 minutes) check and skim fat and foam. The goal is a sustained low simmer: the agitation and long time will extract collagen and create the characteristic milky-white, opaque broth.

Optional extended simmer

For an even richer, milkier broth, continue simmering up to 8 hours, adding a little hot water if needed to keep bones submerged. Taste broth after 4 hours and adjust salt lightly later when serving rather than during long simmer.

Remove brisket

After 1.5–2 hours (depending on brisket thickness) the brisket should be tender. Use tongs to lift the brisket from the pot onto a cutting board. If the brisket is not yet tender, continue simmering and check every 20–30 minutes.

Shock and rest (optional)

If you want very firm slices, briefly submerge the brisket in a bowl of cold water and ice for 1–2 minutes, then pat dry. Otherwise let it rest at room temperature for 10–15 minutes to hold juices. Reserve the cooking liquid.

Slice brisket

Slice the brisket thinly against the grain into bite-sized pieces or thin strips about 1/8–1/4 inch thick. Keep warm in a covered dish.

Strain the broth

Remove large bones, onion, garlic, ginger, and green onions from the pot. Strain the broth through a fine-mesh sieve or cheesecloth into another large pot to remove small particulates. Do not press solids; discard them.

Adjust texture and fat

If the broth appears very greasy, skim chilled fat from the surface (or spoon off excess). Reheat the strained broth gently over low heat until hot but not boiling.

Season to taste

Season the hot broth with 2 teaspoons kosher salt (start with less and adjust), and 1 teaspoon ground black pepper. Keep additional salt and pepper at the table for guests to adjust.

Portion bowls

Divide hot cooked white rice among 4 shallow bowls (about 1 cup each). Place several slices of sliced brisket atop the rice in each bowl.

Ladle broth

Pour the hot strained beef broth over the rice and brisket, filling bowls to just below the rim. The broth should be opaque and milky.

Garnish and condiments

Garnish each bowl with a sprinkling of finely sliced green onions. Offer minced garlic, extra kosher salt, and ground black pepper at the table for individual seasoning. Serve immediately with kimchi on the side.

Storage

Cool leftover broth quickly, refrigerate for up to 3 days or freeze for up to 3 months. Shredded or sliced brisket will keep 3–4 days refrigerated.