Seollung Tang

Seollung Tang
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2 pounds beef knuckle (leg) bones

1 pound beef brisket

2 ounces ginger

8 to 12 cloves garlic

1 each medium white or yellow onion

8 quarts water


1 pound Cooked beef brisket (from above)

6 cloves garlic



Optional Soup Ingredient

1 each daikon radish


2 green onions



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.


Place in a bowl, cover with cold water and soak for 1/2 hour.

Drain and rinse with warm water.


Slice ginger into roughly 1/8 inch thick slices.


Slice each clove in half from top to bottom.


Peel, rinse and cut into quarters from top to bottom.

Cooking 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 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.

Cooking 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.

Roughly chop the green onion.

Place the sliced brisket and bone meat into serving bowls and ladle the hot soup broth into the bowls.

Salt and pepper to taste and garnish with chopped green onion.

Serve as one dish in a Royal meal or as a main soup dish with rice and kimchi.

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