It’s been at least a year since I’ve had Korean ox bone soup and I’ve been craving it ever since. I finally convinced myself to make it myself even though it takes a long, and I mean a long time. Perfect for those chilly days!
**Helpful tips and common mistakes
As you can see, ox bone soup requires quite a bit of time to prepare, but it’s really just a matter of leaving the soup to cook.
Seolleongtang is made from ox bone cuts, mostly the leg bones. I tried to make it with oxtail but the soup never achieved the white color that it needed it, possibly because there is more meat on the bone than the bone itself. This time I used beef bones.
Look at the fat and blood that comes out of the bones after being soaked for 20 minutes!The initial boiling of the bones and beef is to remove the blood and any scum from the bones.
After the first three hours, you can already see the water achieving some color.
How long the soup takes to obtain the white milky color also depends on how strong your heat is and how much water there is. I cooked my soup over low heat for at least 24 hours before it was done. Look at the change from after 3 hours to after 24 hours!
Make sure to skim off the fat from the soup before serving.
Traditionally this soup is served with the condiments on the side along with the seasonings. Kkakdugi, a spicy Korean radish side dish is often consumed with the soup. Since I only had kimchi, I had to settle for that instead.
Most restaurants I’ve had this soup serve it with only a small portion of noodles and a side of white rice. Japanese somen noodles worked well with this soup.
After many, many hours, I’m proud to say my ox bone soup came out just right! Simple with only a few ingredients, this soup is able to achieve great flavors. Luckily for me, I made a large batch so it’s going to be Seollangtang for lunch and dinner the next couple of days!
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