goto content


Korea Banner (Left)


h1 Title


Seolleongtang (Ox-Bone Soup)

Seolleongtang (Ox-Bone Soup)
Seolleongtang is a soup made by simmering ox bones, intestines and shank for a long time. The name of the soup comes from a story in which the king held a memorial service at the seonnongdan (an altar) with his officers, and offered an ox as a sacrifice and shared ox bone soup afterwards with the attendants.
 

food information
scaleTotal weight
after cooking
scaleWeight for
one serve
scaleService
temperature
scaleTotal
heating time
scaleTotal
cooking time
scalestandard
utensil
2.6kg (4 serves) 650g 65~80℃ 8 hours 55 min. over 5 hours 32cm pot

    Ingredient & Amount

  • 1kg ox-knee bone, 600g gristle, 700g ox-tongue, 5kg (25 cups) precleaning water
    200g beef (brisket), 200g beef (shank)
    7kg (35 cups) boiling water
    fragrant seasoning
    : 30g green onion, 65g garlic, 20g ginger, 50g onion
    seasonings: 40g green onion, 8g (⅔ tbsp) salt, 0.3g (⅛ tsp) ground black pepper
  • 1
  • 2
  • 3
  • 4
  • 5
  • 6

    Ingredient & preparation

    1. Wash and clean ox-knee bone, gristle and ox-tongue, soak in water for 5-6 hours to draw out the blood.
    2. Wipe blood of brisket and shank with cotton cloths. Wash fragrant seasoning cleanly.
    3. Trim and wash vegetables for fragrant seasoning and green onion cleanly. Chop green onion finely.

    Recipe

    1. Pour water in the pot and heat it up for 10 min. on high heat. When it boils, add ox-knee bone, gristle and ox-tongue, and boil it for 5 min. for precleaning, then discard boiling water.【Photo 2·3】
    2. Put water, ox-knee bone and gristle in the pot, boil it for 1 hour on high heat. Then lower the heat to medium, simmer it for 5 hours while skim the foam and fats. Add ox-tongue, brisket and shank in the pot, boil for 1 hour. Add the fragrant seasoning, boil for 1 hour, then boil it for another 30 min. after reduce the heat to low.【Photo 4】
    3. When ox-tongue and beef are well-done, take them out from the broth, cut into 3cm-wide, 4cm-long and 0.2cm-thick.  Cool down the broth, skim fats, and boil for 10 min. on high heat.【Photo 5】
    4. Place the cut beef in a bowl, pour broth and serve with seasonings.【Photo 6】
cooking information
Heating Time Proces Heat Control
Preparation  Drawing out blood from ox-knee bone, gristle and ox-tongue   
0 min  Precleaning meat by boiling shortly  H-heat 15 min. 
10 min  Simmering after adding ox-knee bone and gristle  H-heat 60 min. M-heat 300 min. 
370 min  Simmering broth after adding ox-tongue, brisket and shank  M-heat 60 min. 
430 min  Boiling broth after adding fragrant seasoning  M-heat 60 min. L-heat 30 min. 
500 min  Cooling broth, skimming fats, seasoning and boiling again  H-heat 10 min. 
 


Quick Menu Quick Menu

Reservation