🐮🥣 Korean Beef Bone Soup (Seolleongtang 설렁탕) Super Detailed Recipe + Tips from Our Hong Kong Editor

Seolleongtang (설렁탕, snow soup) is a classic Korean soup with a creamy white broth and a rich, rich flavor, complete with the sweetness of beef bones! A large pot of this soup is perfect for making noodle soup, rice soup, or even hot pot. This soup can also be made in Hong Kong, so we'll show you how to make it from simple to luxurious, perfect for any home kitchen! 🥛🕰️

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Essential ingredients (serves 4-6)

• 3-4 pounds of beef leg bones or large beef bones (about 1.5-2 kg, preferably with bone marrow)

• 1 pound of beef shank/ribs (about 600g, optional, but correct if you have meat and rice)

• 1 white radish (cut into thick slices for a sweeter taste)

• 1-2 slices of ginger

• 4-6 cloves of garlic

• 1 scallion

• 1 large onion

• About 6-7L of clean water (adjust according to the amount of bones)

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Detailed cooking process

1️⃣ Remove blood and fishy smell from beef bones

• After washing the beef bones, soak them in clean water for 2 hours (it is best to change the water 2-3 times during this period).

• Put a large pot of cold water, add ginger slices and green onion segments, bring to a boil over high heat, skim off the first blood and impurities, remove the bones and rinse with water.

2️⃣ Long-term slow cooking of soup (key to milky white)

• Put the cleaned beef bones back into the pot, add 6-7L of water (make sure the ingredients cover the bones), bring to a boil over high heat and skim off the foam.

• Turn to medium-low heat, cover and simmer for 5-6 hours (the longer the simmer, the more gelatinous it will be). If the water level decreases in the middle, you can slowly add water to keep the ingredients easy to roll.

• Cook until the soup base starts to turn milky white and has a sticky texture (the longer the better; authentic Korean soup is cooked in several batches, with bones added and water added each time).

• Luxury Edition: The beef shank/ribs can be stewed for 2-2.5 hours, then taken out and sliced ​​to serve with the soup.

3️⃣ Seasoning upgrade

• In the last 30-60 minutes, add crushed garlic, white radish pieces, and onion (you can omit them if you don’t like them).

• No salt is added throughout the process to retain the purest beef flavor.

4️⃣ Degrease

• After the soup is finished, it can be refrigerated until solidified. The next day, skim off the butter layer on the surface for a clearer taste. Reheat it before drinking.

5️⃣ How to Eat on Stage

• You can scoop up glass noodles, vegetarian noodles, or Korean rice, sprinkle with chopped green onions and white pepper, and add salt to taste.

• It is more authentic when served with beef shank slices, kimchi and garlic sauce.

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Editor's super practical Tips

• After cooking, package the soup base : it can be stored in the freezer for 3 months. It works well as a soup base for cooking noodles, hot pot, and dumplings!

• Is the beef bone soup not white enough? Be sure to put the bones in cold water + simmer on medium-low heat for a long time + add water and ingredients in time, do not boil it violently.

• Want to be more advanced: Adding apples, pears, and herbs (celery, bay leaves) will give the soup a more layered aroma.

• For Hong Kong family-style pots, all portions can be halved.

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The smooth and milky white snow soup, the real traditional Korean taste, is cooked until the whole house is filled with the aroma of beef, and it will warm your heart no matter how bad the weather is! 🥣🐮🍚