Seok Uh Sulung Tang Recipe

Clean bones and meats

Rinse beef bones (marrow, knuckle, oxtail) under cold running water to remove surface blood. If using tripe, soak in cold water with 2 tablespoons vinegar for 10–15 minutes, then scrub and rinse thoroughly.

Blanch bones

Place bones and optional oxtail in a large stockpot. Cover with 2 quarts cold water and bring to a rolling boil over high heat. Boil vigorously for 8–12 minutes to draw out impurities. Skim scum from the surface, then drain bones and discard blanch water. Rinse bones and the pot to remove remaining residue.

If using brisket/shank/tripe that you want to remove surface impurities from, you can briefly blanch them with the bones in the same step for 2–3 minutes, then remove and set aside. Reserve the cleaned meats to add back later for gentle simmering.

Make the broth

Return the cleaned bones (and blanched oxtail, if using) to a large, clean stockpot. Add 6 quarts cold water, smashed ginger, halved onion, and knotted scallion/leek. Bring to a gentle boil over high heat, then reduce to a very low simmer. Maintain a bare simmer (small bubbles) — do not boil hard — for 5–8 hours. During the first 1–2 hours skim any scum that rises to the surface to keep broth clear. Add water as necessary to keep bones submerged.

Slow-cook for gelatin

Simmer until marrow dissolves into the broth and the liquid becomes milky white and rich (traditional ox bone soups are simmered 6–10 hours). The long simmer extracts collagen and results in a silky mouthfeel.

Strain the broth

When done, remove bones and solids with a slotted spoon. Strain broth through a fine-mesh sieve or cheesecloth into a clean pot or heatproof container. Discard solids (or pick any remaining meat from bones to add back to the soup). Skim off excess fat from the surface if desired for a cleaner soup, or leave some for flavor.

Prepare meats

If you blanched brisket or shank earlier, trim and slice them into bite-size pieces (thin slices for brisket, thicker for shank). If using fresh tendon, simmer tendon in the broth or in a separate pot for 2–3 hours until fork-tender; if using pre-cooked tendon, warm through for 15–20 minutes. Tripe should be simmered separately in the broth for 45–60 minutes until tender but slightly chewy. If using optional coagulated blood or liver, blanch briefly (30–60 seconds) and set aside to warm in final soup.

Combine meats with broth

Reduce the strained broth to a gentle simmer. Add back sliced brisket, shank, cooked tendon, tripe, and any small pieces of meat picked from the bones. Warm for 5–10 minutes so all proteins are heated through and flavors meld. Taste and adjust seasoning at this stage.

Season to taste

Season the soup with salt (start with 2 teaspoons) and 1 teaspoon freshly ground black pepper, stirring and tasting. Add more salt or pepper to your preference. For a traditional serving, provide saeujeot (salted fermented shrimp) and minced garlic on the side so diners can adjust seasoning individually.

Finish and serve

Ladle hot Seok Uh Sulung Tang into bowls, ensuring each bowl receives a mix of broth, sliced meats, tendon, and tripe. Sprinkle with thinly sliced white and green parts of scallions. Finish with a tiny drizzle of sesame oil if desired. Provide additional salt, pepper, and chopped green onion at the table for individual seasoning.

Serve immediately with steamed rice and kimchi. Leftover broth keeps in the refrigerator for up to 3 days or can be frozen for longer storage.