World Flavors Cookbook

Seolleongtang (Ox Bone Soup)

A milky white, deeply nourishing soup made by simmering ox bones for several hours until the marrow creates a rich broth.

Cuisine: South Korea

Ingredients

• 2kg ox bones (leg and knuckle)
• 500g beef brisket
• Water
• To serve: Green onions, salt, black pepper, red chili paste, rice, kkakdugi (radish kimchi)

Instructions

1. Soak bones in cold water for 4 hours to remove blood.
2. Blanch bones in boiling water for 10 minutes, then rinse thoroughly.
3. Place bones in a large pot with fresh water; boil, then simmer on medium-low for 8-12 hours until the broth is milky white.
4. Simmer beef brisket in the broth during the last 2 hours.
5. Slice meat thinly.
6. Serve soup unseasoned, allowing each person to add salt, pepper, and green onions to taste.