48 Hour Korean Beef Bone Broth | Seolleongtang

48-Hour Korean Beef Bone Broth | Seolleongtang Seolleongtang is a Korean beef bone broth soup made by slowly extracting flavor, collagen, marrow, fat, and gelatin from beef bones over time. This version is built with three separate extractions: the body, the depth, and the essence. Ingredients For the bone broth: Beef marrow bones Beef knee cartilage Water For the third extraction: Beef brisket Beef shank Beef tendon Chicken feet Green onion Garlic Onion For the final bowl: Blended seolleongtang broth Sliced beef Somyeon noodles Green onion Salt Black pepper Scallion oil For the dip: 1 part sugar 1 part soy sauce 1 part vinegar 1 part water Hot mustard Chili pepper Minced garlic Garlic chives Process Day 1 — First Extraction: The Body Soak the beef marrow bones and beef knee cartilage in cold water until the water runs clear. This helps remove blood and impurities before cooking. Blanch the bones for about 10 minutes, then rinse them clean under cold water. Remove any remaining impurities from the surface. Add the cleaned bones and cartilage to a stockpot with fresh water and begin the first extraction. This stage builds the body of the broth. Collagen, marrow, and fat slowly turn the broth cloudy, milky, rich, and gelatin-rich. After the first extraction, strain the broth and chill it completely in the fridge. Once the fat solidifies on top, remove it cleanly. The bones are also chilled so the knee cartilage can firm up and be removed from the bones. Day 2 — Second Extraction: The Depth The bones and fat still hold a lot of flavor, so they go back into a clean stockpot with fresh water. The second extraction pulls deeper flavor still trapped in the bones and fat. Blended with the first extraction, it gives the broth more depth. After the second extraction, strain the broth and chill it completely in the fridge. Once the fat solidifies on top, remove it cleanly. Day 2 — Third Extraction: The Essence Blanch the beef brisket, beef shank, and beef tendon for about 5 minutes, then rinse clean. Add the beef, bones, and fresh water back into the stockpot and simmer. Remove each cut when tender: Brisket Beef shank Beef tendon Chicken feet are added to build more collagen and umami. Green onion, garlic, ginger root, and onion are used as simple aromatics to round out the final flavor. The third extraction fills in what the first two extractions are missing: meatiness, umami, aroma, and a deeper collagen-rich finish. Chill the third extraction completely in the fridge and remove the solidified fat from the top. Day 3 — Final Blend The final bowl is blended with: 500 mL body + depth 125 mL essence Heat the blended broth in a ttukbaegi, a Korean earthenware pot that holds heat extremely well. Add somyeon noodles, sliced beef, green onion, salt, black pepper, and scallion oil. Serve with the mustard soy dip on the side. This is seolleongtang: a Korean beef bone broth built from bones, collagen, beef, time, and three separate extractions. #seolleongtang #koreanfood #koreanbeefbonebroth #comfortfood #slowcooking #ASMRCooking #CinematicFood #SlowCooked #KoreanCuisine #AuthenticRecipes SOOM, SOOM. The comma between the breaths is a space for you to pause. 잠시 멈춰서, 숨을 고르는 시간.