Seolleongtang (Korean Ox Bone Soup)
A cozy Korean beef bone soup with a creamy white broth made from long-simmered ox bones. Deeply comforting and easy to make in the Instant Pot or on the stovetop.
Equipment
- instant pot 8-quart or larger capacity
Ingredients
- 3-1/2 lb (1.5 kg) beef marrow bones (sagol)
- 3-1/2 lb (1.5 kg) assorted bones or knuckle bones
- 1 lb (450 g) beef brisket optional
- water 3 liter (3/4 gallon) per batch
For serving
- cooked rice
- cooked somyeon noodles
- chopped green onion
- thinly sliced beef brisket meat
- salt and pepper to taste
Instructions
For parboiling
- Begin by placing the bones in a large stockpot and covering them with water. Bring the water to a rolling boil and let it bubble for about 10 minutes. During this time, skim off the scum, fat, and impurities that float to the surface. Once boiled, drain the bones and give them a thorough rinse to wash away any remaining residues.
First batch
- Put the cleaned bones into an Instant Pot, ideally one that's 8-quart or larger. If you have a smaller model, simply use fewer bones. Fill the pot with cold water to about 1 inch below the maximum fill line, which is approximately 3 liters for 8-qt pot.
- Close the Instant Pot lid and cook on high pressure for 1 hour. Expect it to take about 30-45 minutes for the pot to pressurize before the cooking time starts. When finished, let the pressure release on its own, which might take up to an hour and a half, to avoid a broth explosion. Once the pressure has fully released, carefully open the vent with a kitchen towel covering it, then open the lid. Your broth will look clear at this stage; the milky appearance develops with further cooking.
- Switch the Instant Pot to sauté mode and boil the broth for 30 minutes. Do this twice, so you have an hour of boiling in total. Keep the pot partially covered with a glass lid to let steam out. After this, the broth will turn from clear to milky. Pour the broth through a strainer into a large bowl or container, and keep the bones aside. Peel any meat off the bones and keep it separately for later use.
Second and third batch
- Put the bones back in the Instant Pot and fill it with 3 liters of fresh water. Boil the broth using the sauté setting for an hour (an hour and half is even better). Remember to turn the sauté function back on after the first 30 minutes. After boiling, mix this new batch of broth with the one you made earlier.
- For a third batch, if you choose, repeat the boiling with fresh water and combine all batches together. With each additional batch, the bones will turn brittle and hollow.
Skimming fat
- Let the broth cool down before placing it in the fridge. Once chilled, the fat will harden on top, making it simple to skim off with a spoon. You’ll see the broth take on a jelly-like consistency, indicating a high marrow content.
Optional beef brisket
- You can either simmer the brisket along with the bones until it's tender or cook it separately with aromatics like onion, garlic, and whole peppercorns for added flavor. I prefer the latter, especially when I plan to chill the bone broth and serve it the next day.
Serving
- Heat the broth and beef together in a pot until it's warm and turns milky. Season it at the table to suit your taste with salt, pepper, and lots of chopped green onion. Add some gochugaru or kimchi juice for extra flavor. Add slices of cooked brisket on top if you have them and serve with rice and radish kimchi. Enjoy your meal!
Freezing tip
- If you're looking to freeze it, transfer the leftover broth and meat pieces to freezer bags. Ensure you leave some space for expansion. The broth can be frozen for up to 3 months.