Seolleongtang

Method

1. 1

   Step 1

   Soak the bones and brisket in cold water for 1–2 hours to draw out blood, changing the water once. Blanch in fresh boiling water for 10 minutes, then drain and scrub off the scum and rinse the pot.

   • 15 min
   • high heat
   • Stockpot / large pot (opens in a new tab)

   Food safety: Wash hands and surfaces after handling raw beef.

2. 2

   Step 2

   Return the bones and brisket to the pot with the 4 litres of water and boil hard, covered, topping up with boiling water as needed. After 1½ hours lift out the brisket and keep it chilled.

   • 90 min
   • high heat
3. 3

   Step 3

   Add the onion (opens in a new tab), garlic (opens in a new tab) and ginger and keep boiling the bones vigorously for another 3–4 hours until the broth turns milky white (or cook at high pressure for 2 hours). Strain and skim off the fat.

   • 240 min
   • medium-high heat
   • Pressure cooker (opens in a new tab)

   A rolling boil, not a gentle simmer, emulsifies the collagen and fat into the white broth.

4. 4

   Step 4

   Slice the brisket thinly and pick the meat from the shanks. Reheat the broth to boiling, add the meat and serve in deep bowls with salt, pepper (opens in a new tab) and spring onion (opens in a new tab) on the table for each diner to season.

   • 15 min