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Korean
Kimchi Jjigae (Kimchi Stew)
แหล่งที่มา: ดั้งเดิม
30 นาที3420 แคล
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Seolleongtang (Ox Bone Soup)
Ox leg bones and brisket simmered for hours into a milky-white broth, ladled over rice and noodles and seasoned to taste with salt and green onion.
แหล่งที่มา
สูตรโดย Korean home kitchens · 🏺 ดั้งเดิม
Seoul specialty / 서울 향토음식 — Seolleongtang is a Seoul speciality of ox bones and brisket boiled long enough to turn the broth milky white. Long sold at dedicated soup houses in the capital, it is eaten with rice, thin noodles and a bowl-side pinch of salt, and prized as warming, everyday nourishment.
ดูวิธีทำเป็นวิดีโอ · 3 วิดีโอ
⏱ 300 นาที🍽 4 ที่🔥 350 แคล🇰🇷 เกาหลีใต้
ปลอดนม
วิธีทำ
Soak the bones in cold water for a few hours, changing the water, to draw out the blood.
💡 Soaking and the first blanch are what keep the finished broth clean and pale rather than muddy.
Bring the bones to a boil in fresh water, boil hard for 5 minutes, then tip everything out and rinse the bones — this first cloudy water is discarded.
Return the bones to the pot with fresh water and simmer hard for 3–4 hours, topping up the water and skimming fat and foam, until the broth turns milky white.
Add the brisket, onion, garlic and green onion roots partway through and simmer until the meat is tender, then lift it out, cool and slice thin.
Strain the broth; combining the first and later batches gives both body and colour.
To serve, put rice and cooked somyeon in a bowl, top with sliced beef, pour over the hot broth, and let each person season with salt, pepper and green onion.
💡 เคล็ดลับ
- Keep the broth at a rolling boil, not a gentle simmer — the hard bubbling is what turns the bone into that signature milky colour.
- The broth is deliberately unsalted; seasoning at the table is part of how seolleongtang is eaten.
- Chill leftover broth and lift off the set fat before reheating for a cleaner second day.
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