Seolleongtang (Korean Ox Bone Soup)

6 steps. Take it one step at a time.

1. 01

   Place the ox bones and beef brisket

   Place the ox bones and beef brisket in a large bowl of cold water. Soak for at least 2-3 hours, changing the water occasionally to remove all the blood.

   3 hr
2. 02

   Place the soaked bones

   Place the soaked bones in a large pot and cover with fresh water. Bring to a boil over high heat and cook for 10 minutes. Drain the water and rinse the bones and pot thoroughly to remove impurities.

   15 min
3. 03

   Add 6 liters of fresh water

   Add 6 liters (1.6 gallon) of fresh water to the pot with the rinsed bones. Bring to a boil, then reduce heat to medium-low. Simmer for at least 8 hours until the broth turns milky white. Add the brisket, ginger, garlic, and green onions during the last 2 hours of simmering.

   8 hr
4. 04

   Remove it from the pot

   Once the brisket is tender, remove it from the pot. Allow it to cool slightly, then slice it into very thin bite-sized pieces.

5. 05

   Cook the somen noodles

   Cook the somen noodles in a separate pot according to package instructions. Drain and rinse in cold water.

   5 min
6. 06

   Strain the broth

   Strain the broth to remove bones and aromatics. To serve, place a portion of noodles and meat in a bowl, then ladle the hot broth over them. Serve with salt and pepper on the side for seasoning.