Chadol Sulung Tang Recipe
Ox Bone Soup with Beef Brisket (Season to your liking with Salt, Pepper, and Green Onions)
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Ingredients
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Broth
Meat
Seasonings & Garnish
Method
Broth
Clean bones
Rinse the ox marrow or beef leg bones under cold running water. Place them in a large stockpot and cover with cold water. Bring to a vigorous boil for 10 minutes to remove impurities and scum.
Blanch and rinse
After 10 minutes of boiling, drain the bones and discard the blanching water. Rinse the bones and the pot to remove residue; this yields a clearer broth.
Simmer
Return the cleaned bones to the pot and add 4 liters of fresh cold water. Add the quartered onion, crushed garlic, smashed ginger, halved daikon, knotted white parts of green onion, and whole peppercorns. Bring to a boil, then reduce to a low simmer. Skim any foam that rises during the first 30 minutes.
Long cook
Simmer gently, partially covered, for 4 to 6 hours. Longer (up to 8 hours) yields a richer, more gelatinous broth. Occasionally skim fat and foam. Toward the last hour, taste and add about 2 teaspoons salt, adjusting later to preference.
Strain
Remove bones and solids with tongs and strain the broth through a fine mesh sieve or cheesecloth into a clean pot. Discard solids or pick any remaining meat from bones to return to the broth if desired. Keep broth hot.
Meat
Prepare brisket
While the broth is simmering, trim excess fat from the brisket. Place brisket in a pot of cold water, bring to a simmer and cook for 1 to 1.25 hours until just tender but still sliceable. Alternatively, you may braise brisket in a separate pot with a cup of the strained broth for 1 to 1.5 hours.
Slice
Remove brisket and let rest 10 minutes. Slice thinly across the grain into bite-size pieces or thin slices (about 2–3 mm thick). If using extra lean beef slices for quick cooking, keep them chilled and very thin.
Finish in broth
Bring the strained broth to a simmer. Add sliced brisket to the simmering broth to heat through for 2–3 minutes before serving. For very thin raw beef slices, dip them briefly in the hot broth at the table or in the pot to cook to desired doneness (about 15–30 seconds).
Seasonings & Garnish
Adjust seasoning
Taste the hot broth with brisket and adjust salt if needed. Add ground black pepper to taste. Offer soy sauce and gochugaru at the table for individual seasoning.
Garnish and serve
Ladle broth and brisket into serving bowls. Top with thinly sliced green onion (green parts) and a tiny drizzle of sesame oil if desired. Serve additional coarse sea salt, ground pepper, soy sauce, and chili flakes on the side so each diner can season to their liking.