Authentic Beef Bone Broth (Seolleongtang): Recipe for Clear and Deep Flavored Soup
How to Make Clear and Deep Flavored Beef Bone Broth at Home
As the chilly winds begin to blow, a steaming bowl of hearty soup becomes irresistible. Among them, beef bone broth, known as Seolleongtang or Gomtang, is a true comfort food! However, many might find preparing it at home daunting due to the large volume of bones or the perceived complexity. Worry not! This guide will walk you through the entire process, from a special pre-treatment method for a crystal-clear broth to achieving that rich, deep flavor you crave. Let’s unlock the secrets to making professional-quality beef bone broth right in your own kitchen. Warm your body and soul with a comforting bowl of homemade Seolleongtang.
Essential Ingredients- 2kg of Korean beef bones (marrow bones, joint bones, tail bones)
Cooking Instructions
Step 1
Prepare the beef bones. If the bones are frozen, you can use them directly without thawing. Place the bones in a large pot and cover them completely with cold water. It’s crucial to soak the bones for at least 5 hours, or even overnight, to remove all the blood. This step is key to achieving a clear and clean broth by removing impurities and blood.
Step 2
After soaking for over 5 hours, drain the blood water completely. Rinse the bones thoroughly under running cold water multiple times. Ensure there are no residual blood or particles left on the bones; this meticulous rinsing is fundamental for a clear broth.
Step 3
Place the cleaned bones back into a clean pot. Pour hot water to cover the bones and bring it to a boil over high heat for about 2-5 minutes (just until it ‘froths’ or ‘a bloom’). This initial blanching helps to remove any remaining impurities or gamey odors from the bones. It’s important to keep this boiling time short; boiling for too long can cause beneficial nutrients to leach out.
Step 4
Discard the blanching water and rinse the bones once more under cold running water. This second rinsing further purifies the bones, contributing significantly to the clarity of the final broth.
Step 5
Return the thoroughly rinsed bones to the pot and fill it with fresh cold water, ensuring the bones are well-covered. Reduce the heat to low and simmer gently for about 5 hours. Slow simmering is the secret to extracting the rich flavor and nutrients from the bones. Skim off any foam or impurities that rise to the surface during cooking to maintain broth clarity.
Step 6
Allow the beef bone broth to cool down after simmering. You can let it cool at room temperature, on a balcony, or refrigerate it until cold. Once chilled, a layer of solidified fat will form on the surface. Carefully skim off this fat with a spoon and discard it in the regular trash. (Removing the fat makes the broth much lighter and less greasy). Reheat the clarified broth until warm. Serve with your favorite toppings like chopped green onions, salt, and pepper to taste. Enjoy your rich and comforting bowl of homemade beef bone broth!
