You can make a warm and tasty Sul Lung Tang, a Korean ox bone soup, right in your kitchen! Start by soaking beef bones in cold water to remove impurities, then blanch them in hot water. Next, simmer the bones in a big pot for 4 to 6 hours, adding garlic and onions during the last hour. Once it's all nice and flavorful, strain the soup to get a clear broth. Serve it hot with tender beef, a side of rice, and kimchi for a complete meal. Keep going, and you'll discover tips and ideas to make this dish your own!
Key Takeaways
- Soak beef bones in cold water for 1-2 hours to remove impurities and enhance flavor before cooking.
- Blanch soaked bones in boiling water for 10-15 minutes, skimming off foam to purify them.
- Simmer bones in a large pot with cold water for 4-6 hours to develop a rich and creamy broth.
- Add garlic, onion, and green onions during the last hour of simmering for additional depth of flavor.
- Strain the soup, return the clear broth to the pot, season, and serve hot with tender beef pieces, rice, and kimchi.
History
Sul Lung Tang, a beloved Korean soup, has deep roots in the culinary traditions of Korea. This hearty dish, made with ox bones, dates back to the early 20th century. It was first served in the bustling streets of Seoul, where families sought warmth and nourishment during the chilly winters.
Imagine sitting with your loved ones, sharing stories as the rich aroma of Sul Lung Tang fills the air.
In those days, the soup was a staple for laborers who needed a hearty meal to keep them going. The slow cooking of bones for hours created a creamy, white broth that's not only delicious but also packed with nutrients. You can feel the love and care that goes into making this traditional dish.
Over time, Sul Lung Tang became a symbol of comfort and togetherness in Korean culture. People enjoy it during celebrations, family gatherings, or simply when they need a little pick-me-up.
Today, you can find it in restaurants around the world, but nothing beats the taste of a homemade bowl. As you explore the history, you're stepping into a warm embrace that connects generations through food and love.
Ingredients:
- 2 lbs beef bones (preferably leg bones or oxtail)
- 1 lb beef brisket or shank
- 12 cups water
- 1 onion, halved
- 5 cloves garlic, crushed
- 1 piece of ginger (about 2 inches), sliced
- Salt, to taste
- Black pepper, to taste
- Green onions, chopped (for garnish)
- Cooked rice (for serving)
Cooking Instructions:
Start by rinsing the beef bones and brisket under cold water to remove any impurities.
In a large pot, add the beef bones and cover with water. Bring to a boil and let it cook for about 10 minutes, then drain and rinse the bones again.
In the same pot, return the bones along with the brisket, onion, garlic, ginger, and 12 cups of fresh water. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 6-8 hours, skimming off any foam that rises to the surface.
Once done, strain the broth, discarding the solids, and season the soup with salt and pepper to taste. Serve the soup hot, garnished with chopped green onions and accompanied by rice.
Extra Tips:
To achieve a richer flavor and creamier broth, consider simmering the bones for an extended period. Some chefs recommend simmering for up to 12 hours.
You can also toast the bones in the oven for about 30 minutes at 400°F before boiling to enhance the depth of flavor.
For added flavor, serve your Sul Lung Tang with a side of kimchi or pickled radish, which pairs perfectly with the soup's mild taste.
Cooking Steps
How do you transform simple ingredients into a delicious bowl of Sul Lung Tang? First, gather your ingredients: beef bones, brisket, water, garlic, and salt.
Start by soaking the bones in cold water for about an hour. This helps to remove any impurities. Next, put the bones in a large pot, cover them with water, and bring it to a boil. Let it boil for 10 minutes, then drain and rinse the bones to keep your soup clear.
Now, return the bones to the pot, add fresh water, and toss in smashed garlic cloves. Bring it to a boil again, then reduce the heat to low. Let it simmer for at least 6 hours, stirring occasionally. The longer you simmer, the richer your soup will be!
After that, add your brisket to the pot and cook for another hour until it's tender.
When it's time to serve, strain the soup, and season it with salt to taste. Slice the brisket and add it to the bowls, pouring the hot broth over it. Enjoy your warm, comforting Sul Lung Tang with a sprinkle of green onions!
Step 1. Soak Bones in Cold Water
Soaking the bones in cold water is a crucial step that helps draw out impurities and enhances the flavor of your Sul Lung Tang. To start, gather your bones—ox bones work best for this recipe. Place them in a large bowl or pot, making sure they're not overcrowded.
Next, fill the bowl with cold water, covering the bones completely. Let them soak for about 1 to 2 hours. You'll notice the water starting to cloud up—that's a good sign! It means the impurities are being released.
To keep things fresh, you might want to change the water halfway through. Just drain the old water, rinse the bones gently, and refill with fresh cold water. This little trick will make your soup even tastier.
As you wait, you can think about how delicious your Sul Lung Tang will be. Imagine the rich, creamy broth and tender meat you'll enjoy!
Step 2. Blanch Bones in Hot Water
Blanching the bones in hot water is essential to further purify them and enhance the flavor of your Sul Lung Tang.
Start by filling a large pot with water and bringing it to a rolling boil. Once the water is bubbling, carefully add your soaked bones. You'll want to let them cook for about 10 to 15 minutes. This process helps remove any impurities, like blood and excess fat, ensuring your soup has a clean taste.
As the bones boil, you'll notice foam and scum rising to the surface. Don't worry! This is normal. Simply skim off the foam with a ladle or a spoon. It's like giving your bones a little spa treatment, making them ready for the delicious soup to come!
After the time's up, carefully drain the bones and rinse them under cold running water. This step is super important because it helps wash away any remaining bits of scum and ensures your broth is crystal clear later.
Now your bones are prepped and ready for the next exciting step in creating your flavorful Sul Lung Tang! Get ready for that savory goodness to fill your kitchen!
Step 3. Simmer Bones for Flavor
Once you've prepped your bones, it's time to turn up the heat and let them simmer for that rich flavor you crave in Sul Lung Tang. Start by placing your bones in a large pot and covering them with cold water.
Bring the water to a rolling boil over medium-high heat. Once it boils, reduce the heat to low and let it simmer gently. You want to simmer the bones for at least four to six hours—this is where the magic happens!
As they simmer, you'll notice the broth becoming milky and fragrant. This is the collagen and marrow from the bones releasing their goodness into the water.
Stir the pot occasionally and check the water level. If it gets too low, add more water to keep everything covered.
You might see some foam rise to the top; that's normal! Just skim it off with a spoon.
The longer you let your bones simmer, the richer and deeper the flavor becomes. When you're done, you'll have a beautiful base for your Sul Lung Tang, ready to be transformed into a comforting bowl of soup.
Enjoy the process—delicious soup is just around the corner!
Step 4. Add Aromatics for Depth
To enhance the flavor of your Sul Lung Tang, add aromatics like garlic, onion, and green onions during the last hour of simmering. These ingredients will give your soup a warm and delicious aroma that makes it even more inviting.
Start by peeling and chopping a whole onion into quarters. Toss the onion into your pot, letting it mingle with the bones.
Next, take about five garlic cloves, smash them gently with the flat side of a knife, and add them to the pot. This releases their wonderful flavor.
Don't forget the green onions! Chop about three green onions into small pieces, and toss them in too.
As the soup simmers, the aromas will fill your kitchen, making it feel cozy and exciting. The longer you let these aromatics cook, the deeper and richer the flavor will become.
Keep an eye on the soup and give it a gentle stir now and then.
With these steps, you're about to create a magical bowl of Sul Lung Tang! Just wait until you strain and serve it; everyone will be asking for more.
Enjoy the process—cooking is all about love and flavor!
Step 5. Strain and Serve Soup
After simmering for hours, it's time to strain the Sul Lung Tang and serve it up.
Grab a large colander or fine mesh strainer and place it over a big pot or bowl. Carefully pour the soup through the strainer. This helps catch all the bones, meat, and any leftover bits, leaving you with a smooth broth.
Don't worry if you see some bits in the strainer; that's just the flavor you've cooked into the soup!
Once you've strained it, you can return the clear broth to the pot. Now, taste it! You might want to add a little salt to bring out the flavors even more.
Next, it's time to serve! Ladle the hot soup into bowls, and don't forget to add the tender beef pieces back in.
You can also add green onions or pepper for a little extra zing.
Enjoy your delicious Sul Lung Tang with a side of rice and some kimchi. Your family and friends will love it, and you'll feel proud knowing you made this warm, comforting dish from scratch.
Get ready for smiles all around!
Final Thoughts
As you reflect on your culinary journey with Sul Lung Tang, it's clear that this dish is more than just a soup; it's a comforting embrace of flavors and traditions.
You've dived into the rich history of Korean cooking, connecting with the warmth of family meals and shared experiences. Each step in making Sul Lung Tang brought you closer to mastering this delicious recipe.
You've learned the importance of simmering the bones patiently, allowing the flavors to meld together into a creamy broth. Remember, it's not just about the taste; it's about the love and time you invest in it.
When you finally serve your creation, you're not just offering a meal; you're sharing a piece of your heart.
As you gather around the table, enjoy the smiles and laughter that come with each spoonful. Sul Lung Tang has the magical ability to turn a simple dinner into a cherished memory.
So, whether it's a rainy day or a special occasion, you've got a comforting dish that warms both the body and soul.
Keep experimenting, sharing, and savoring each moment in the kitchen. Happy cooking!
Frequently Asked Questions
What Are the Main Health Benefits of Sul Lung Tang?
Sul lung tang's rich nutrients support your immune system, promote joint health, and aid digestion. Its collagen from bone broth helps strengthen skin and hair, while providing warmth and comfort, especially during colder months.
Can I Use Beef Instead of Ox Bones?
You can use beef instead of ox bones, but the flavor and richness won't be the same. For a similar taste, try adding beef bones or other flavorful ingredients to enhance your dish.
How Long Does Sul Lung Tang Last in the Fridge?
You can keep sul lung tang in the fridge for about three to four days. Just make sure it's stored in an airtight container. If you need it longer, consider freezing it for future enjoyment.
Is Sul Lung Tang Gluten-Free?
Yes, sul lung tang is gluten-free! The soup primarily consists of ox bones, water, and seasonings, which typically don't contain gluten. Just make sure any added ingredients are also gluten-free to stay safe.
What Side Dishes Pair Well With Sul Lung Tang?
When enjoying sul lung tang, consider pairing it with kimchi, pickled radish, or a light salad. These side dishes enhance the flavors, adding a refreshing contrast that complements the rich, savory broth beautifully.
Ji-hoon is a skilled chef specializing in traditional and modern Korean cuisine. From savory bulgogi and kimchi to hearty stews and sizzling bibimbap, Ji-hoon’s recipes bring Korea’s bold, spicy, and umami-rich flavors to your kitchen. He focuses on authentic techniques and fresh ingredients that make Korean food so vibrant and flavorful.
