Authentic Hanwoo Beef Bone Soup (Seolleongtang) Recipe
How to Make Rich and Deep-Flavored Hanwoo Beef Bone Soup!
On these chilly days, a steaming bowl of hot broth is a must for my husband and daughter. This is a large batch of beef bone soup I prepared to have on hand. Enjoy the hearty and warm meal with this rich broth.
Ingredients- 1kg Hanwoo beef leg bones
- 1kg Hanwoo beef marrow bones
- 6-7 Bay leaves
- 1 tsp Whole black peppercorns
- 200ml Cooking wine (Mirin, rice wine, or Soju)
Cooking Instructions
Step 1
After purchasing the Hanwoo beef leg bones and marrow bones, soak them in cold water for at least half a day (about 12 hours) to remove excess blood. Change the water every few hours for a cleaner result.
Step 2
Rinse the soaked bones thoroughly under cold running water. Place the bones in a pot and cover them with water. Add the bay leaves, whole black peppercorns, and cooking wine (or Mirin, rice wine, Soju). Bring to a rolling boil over high heat for about 20-30 minutes to remove initial impurities and gamey smells.
Step 3
Discard all the water from the first boil. Rinse the bones again under cold water. Return the bones to the pot and cover with fresh water. Bring to a boil, then reduce the heat to medium. Cover the pot and let it simmer gently for 3-4 hours, allowing the rich flavor from the bones to infuse into the broth.
Step 4
As it simmers, a milky white, rich bone broth will develop. Skim off any fat that floats to the surface during cooking. This step helps create a cleaner, more refined flavor. Once the broth has reached the desired richness, turn off the heat and let it cool slightly.
Step 5
Once the soup has cooled down a bit, carefully skim off the solidified layer of fat from the surface with a ladle. This technique efficiently removes the excess fat, leaving only the pure, milky broth. Ladle out the clear broth into a separate container. Add fresh water to the pot with the remaining bones and bring it to a boil again for a second broth. Combine the first and second broths, bring them to a final boil, then portion them into containers for storage (refrigerator or freezer).
Step 6
If you plan to consume it soon, store it in your kimchi refrigerator and reheat as needed. For longer storage, freeze individual portions to enjoy the deep flavor of the bone soup at your convenience.
