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Seolleongtang (설렁탕)

2018-04-20

Seolleongtang (설렁탕)

Seolleongtang is a steaming soup made by simmering ingredients such as beef, intestines or ox bones for long hours. The origin of this specialty remains unclear. One story says that the dish is derived from a Mongolian beef soup created from exchanges between the countries during the Goryeo Dynasty. Others say that seolleongtang is derived from Seonnongdan, a memorial service that was held by King Sejong the Great in the early Joseon era. Every year during the rice-planting season, the king had to cultivate the soil as an exemplary act at Seonnongdan, which was situated outside the current neighborhood of Dongdaemun. A bowl of seolleongtang was served to attendants in recognition of their hard work. The soup that was first called seonnongtang changed to seolnongtang and finally to seolleongtang. The soup was often referred to as Seoul Seolleongtang during the 1910s as the specialty dish was especially enjoyed by Seoulites.

Main Ingredients :
1 kg ox leg, 1 kg ox hooves, 500 g brisket, 5 l water

Spices :
Other ingredients: 100 g scallion, 80 g thin plain noodles, 5 g salt, 5 g ground pepper


Put the ox leg, hooves and brisket into a large pot and soak in running water for about five hours to draw out the blood.Put the ox leg, hooves and brisket into a large pot and soak in running water for about five hours to draw out the blood.
Put the ingredients in a pot. Pour an amount of water that just covers the ingredients in the pot and bring it to a boil. When the impurities float to the top, discard the water in the pot. Put the ingredients in a pot. Pour an amount of water that just covers the ingredients in the pot and bring it to a boil. When the impurities float to the top, discard the water in the pot.
Rinse the ingredients in cold water and return them into the pot and pour water to the level that covers the bones and beef. First, place over high heat and when the soup is about to brim over, reduce the flame to medium high and simmer for about 5-6 hours. Rinse the ingredients in cold water and return them into the pot and pour water to the level that covers the bones and beef. First, place over high heat and when the soup is about to brim over, reduce the flame to medium high and simmer for about 5-6 hours.
After about one hour, remove the brisket.After about one hour, remove the brisket.
Trim and wash the scallion and chop crosswise into thin rounds. Trim and wash the scallion and chop crosswise into thin rounds.
Run a knife against the grain of the cooked brisket to produce 2-mm slices of meat. Run a knife against the grain of the cooked brisket to produce 2-mm slices of meat.
Cook the plain thin noodles. Place the noodles into the boiling water and pour in some cold water when the water is about to brim over. Repeat the process 5-6 times and drain. Rinse under cold water as if doing the laundry to remove the remaining flour residue from the surface.Cook the plain thin noodles. Place the noodles into the boiling water and pour in some cold water when the water is about to brim over. Repeat the process 5-6 times and drain. Rinse under cold water as if doing the laundry to remove the remaining flour residue from the surface.
Put the cooked noodles and beef slices in a deep bowl and pour the soup over them. Sprinkle in pieces of scallion. Adjust the flavor by adding small amounts of salt and ground pepper, according to one’s preferences. Put the cooked noodles and beef slices in a deep bowl and pour the soup over them. Sprinkle in pieces of scallion. Adjust the flavor by adding small amounts of salt and ground pepper, according to one’s preferences.

☑ Make sure to draw out the blood and remove impurities from the ox leg, hooves and brisket or the final result won’t have the milky white hue and will have an unpleasant smell.
☑ To conserve water, instead of soaking the ox bones under running water, soak them in a bowl of water and replace the stained water from time to time.
☑ Discard the initial pot of boiling water with impurities. Only use the stock cooked with the cleansed bones.
☑ Remember to remove the brisket after one hour otherwise the beef will be over-tenderized.
☑ Cool the cooked brisket in cold water or wrap it with a wet cotton cloth to prevent discoloration and to retain its moisture.
☑ Chopped scallion pieces can be soaked in cold water to remove the pungent flavor.

Put the cooked noodles and beef slices in a deep bowl and pour the soup over them. Sprinkle in pieces of scallion. Adjust the flavor by adding small amounts of salt and ground pepper, according to one’s preferences.
Seon Dong-ju: Head Chef of the Menu Development & Consulting Division of CJ Freshway

Head Chef of the Menu Development & Consulting Division of CJ Freshway
Head Instructor of CJ Cooks / Host of Hansik Cooking Class


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