Seolleongtang

Milky ox-bone broth served with thin noodles, scallion, and a sprinkle of salt.

Ingredients

• 3.3 lb beef leg bones / knuckle
• 10 oz brisket
• 1 scallion whites
• 6 cloves garlic
• 7 oz somyeon (thin wheat noodles)
• to taste salt and black pepper

Steps

1. Soak bones and brisket 1 hour; blanch 10 minutes and rinse away foam and scum.
2. Cover bones, brisket, scallion, and garlic with 4 L water; boil hard, then reduce to a gentle simmer.
3. Simmer partially covered 3–4 hours until the broth turns milky, topping up water to keep bones covered.
4. Remove brisket around the 2-hour mark and slice thin; strain the finished bone broth.
5. Cook somyeon separately, place in bowls, and ladle over hot broth with brisket slices.
6. Season at the table with salt, pepper, and chopped scallion; serve with kkakdugi if available.