Ingredients (16)
Broth
- 2 pounds beef knuckle (leg) bones
- 1 pound beef brisket
- 1 2 inch knob of ginger
- 8 to 12 cloves garlic
- 1 medium white or yellow onion
- 8 quarts water
Soup
- 1 pound Cooked beef brisket (from above)
- 6 cloves garlic
- salt
- pepper
Optional Soup Ingredient
- 1 daikon radish
Garnish
- 2 green onions
Seollung Tang may have originated during the reign of King Sejong during the Joseon period. One legend tells that the king visited the Seonnongdan area where the people were praying for a good harvest while plowing a rice field. On the Kings arrival at the site of the plowing, it began raining quite heavily, and the people took that as a sign that the King’s visit had ensured they would have a plentiful harvest. An ox was butchered and cooked in various ways in honor of the King. One of the dishes served to the King was seollung tang which he praised.
Note: This is part of a series of Korean Royal Cuisine dishes. Click on the “Korean Royal Cuisine Series” tag in the left column to see more Royal Dishes.
Instructions
-
1Preparation –
Broth:
Knuckle Bones;
Place the knuckle bones in a large bowl or other container and cover completely with cold water.
Let soak for for at least two hours.
Drain and rinse with warm water.
Brisket;
Place in a bowl, cover with cold water and soak for 1/2 hour.
Drain and rinse with warm water.
Ginger;
Slice ginger into roughly 1/8 inch thick slices.
Garlic;
Slice each clove in half from top to bottom.
Onion;
Peel, rinse and cut into quarters from top to bottom. -
2Cooking Broth–
Fill a large (8 quart) stock pot with water and bring to full boil over high heat.
Reduce heat to medium, carefully add the bones and return to a boil, skimming off fat and foam as needed.
Reduce heat to low, add brisket, and simmer for two hours.
Remove brisket from broth and let cool.
Slice the brisket on a bias into roughly 1/8 inch thick slices and refrigerate until final soup prep.
Continue to simmer the broth for another two hours.
Carefully remove bones one at a time and strip off any remaining meat.
Refrigerate the meat and return the bones to the broth.
Add onion, ginger, and garlic to the broth and continue to simmer for at least four more hours, skimming off oil as needed.
Carefully remove knuckle bones from the broth.
Transfer broth to another pot, straining out any remaining solids.
Refrigerate broth overnight. Discard bones and solids. -
3Cooking Soup–
Skim any fat from refrigerated broth.
Thin slice the garlic cloves from top to bottom.
Optional Daikon Radish
Peel and slice into roughly 1/4 inch thick slices. Cut each slice into about one inch squares.
Add the optional radish and/or the garlic to the pot and bring to a boil. Reduce heat to low and simmer for 2 hours. - 4Roughly chop the green onion.
- 5Place the sliced brisket and bone meat into serving bowls and ladle the hot soup broth into the bowls.
- 6Salt and pepper to taste and garnish with chopped green onion.
- 7Serve as one dish in a Royal meal or as a main soup dish with rice and kimchi.
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