Sol Yeo Si's deep seolleongtang golden recipe
It's breezy, so I'm craving Seolleongtang^^ Then wait a minute here. ^^.... Let's know the difference between Seolleongtang and Gomtang for a while. ^^ Seolleongtang usually contains a lot of bones, including beef bone crucible cattle head mukjeok, Yangji, and other situations You put the meat in it and put cow tongue or lungs in it and boil it Gomtang doesn't contain bones, but it's a dish that's made with high quality meat and intestines^^ And you need to boil it for at least 12 gic acid for a day to make it white and rich^^ Boil gomtang for about three to four hours and boil it more with radish and kelp when the intestines are cooked That's the characteristic^^ That's the difference between Seolleongtang and Gomtang^^ Let's make Seolleongtang with me today^^
6 serving
Within 999 minutes
o솔여시o
Ingredients
  • Friendly people
    502g
  • mixed bones
    536g
  • a bone of bone
    606g
  • Ginger
    19g
  • leek
    little
  • small noodles
    1handful
  • triangular flesh
    236g
Video
Cooking Steps
STEP 1/25
First of all, for my daughter who is looking for bone soup these days, I bought 1K of beef bone and japbone beef feet on the Internet and divided the bones into two halves^^
And some people put in a handful of ginger. Then I'll add the ginger scent or taste to this bone soup
It's strong and has a pure bone broth, so I prepared a little bit of ginger^^
STEP 2/25
And a lot of people use Yangji for seolleongtang, but I chose triangular meat^^
Let's move on to the triangular meat^^
You might be a little unfamiliar with triangular flesh. ^^.... It's a triangular shape attached to a snow island^^
If you look at the shape, it's triangular, so it's triangular...
Triangle meat is a triangular shape between Seolgi and Boseop meat, separated by the femur tension muscle^^
Like all parts of the snow, the triangular flesh is dark and the muscle fiber is not thick, so the texture doesn't stop
It's a soft spot^^
It's juicy and even marbling, so it has a great flavor^^
So it's often used for grilling, bulgogi, yukhoe, or beef jerky^^
So I prepared triangular meat that's a lot cheaper than the sun^^
STEP 3/25
I'm going to drain the blood from the beef leg and the beef bone^^
Drain the blood for 2 to 3 hours If you drain the blood more than that, it's not that you drain the blood, it's that you soak the bones in the blood
and it can cause the fishy smell^^
And change the water every 40 to 1 hour ^^...
That way, the blood will be clean and jagged^^
STEP 4/25
I drained the blood for about 2 hours^^
STEP 5/25
Pour water and boil the bones
STEP 6/25
Throw away foreign substances and rinse them thoroughly ^^..Repeat this twice^^
Don't think it's a waste. Repeat it twice for a clean and odorless bone soup^^
STEP 7/25
Pour water two to three times higher than the height of the bone and put your thoughts together ^^....
STEP 8/25
He's pulling the lid off
When it starts to boil, lower the heat to medium^^
And never add water while boiling ^^... If you add water while boiling, the special rain may smell. ^^... But if you have to add it, add boiling water and if possible, it's better not to add water^^
STEP 9/25
And then scoop out the oil bubbles^^
If you take out the oil foam, it becomes a much cleaner and lighter soup^^
It's also a way to get rid of the oil even if you take it out with water^^
STEP 10/25
It's the first water that was boiled over medium heat for 5 hours^^
STEP 11/25
Oh! It's my first water, but the color is very dark^^
STEP 12/25
In the same way as the first one, the second water was boiled for about 5 hours, taking out the oil^^..Of course it's medium heat^^
STEP 13/25
First water and second water^^
STEP 14/25
And after you boil the second water, pull out the bones^^
Whether it's a pig or a cow, we put in the miscellaneous bone because of its rich rich flavor. ^^... This miscellaneous bone is thin, so after about two times, all the nutritious ingredients come out, so it's no longer nutritious. ^^... So they take it out^^
You did a great job. It's my bones
STEP 15/25
The third one was the same way as the first one and the second one, so I boiled it over medium heat for about five hours^^
STEP 16/25
Then, boil the first and second water again with the third water
STEP 17/25
Usually, we boil meat together when we make bone soup^^
I boiled the meat separately because the juice or sweetness of the meat is gone^^
Of course, I drained the blood for about an hour ^^... I added a bit of green onion and boiled the meat^^
STEP 18/25
If you boil it for a while and poke the meat with a knife, you know that it's cooked if there's no blood^^
STEP 19/25
It's the bone soup that I boiled the day before and put it in the refrigerator^^
I think it's because I took out the heat oil while it was boiling, so there wasn't much oil^^
Remove the hardened oil with a sieve^^
The soup is very good. ^^... It's thick^^
The meat is boiled now
STEP 20/25
I'm going to boil noodles ^^.... Seolleongtang is best when you eat it with noodles^^
STEP 21/25
I'll do this and pour the soup. That's it^^
STEP 22/25
Oh~~~~~The pure and clear seolleongtang is done^^
STEP 23/25
The kkakdugi that I made recently was amazing^^
http://www.10000recipe.com/recipe/6857007
It's a perfect match with the Seolleongtang I made today^^
STEP 24/25
The soup of kkakdugi is also amazing ^^... Put in the radish kimchi soup like this
STEP 25/25
When I ate kimchi on top of it, I had a bowl of seolleongtang in no timeJiyo ^^
Do not buy additional water while boiling when making bone soup^^ It can be a circle in the smell^^
Cooking review
5.00
score
  • 906*****
    score
    I enjoyed the stir-fried udon
    2023-09-04 19:17
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