Seolleongtang is a Korean beef bone soup. It’s made by boiling beef bones all day, adding water when needed. Then when it’s done, or actually, after refrigerating overnight and then skimming the fat, you serve it with beef, radish, green onion, garlic, chili flakes (optional, I didn’t go that way tonight), and plenty of salt and sesame oil. It’s so good and I can tell it will make my coat and nails shiny and healthy, all that gelatinous goodness.
For banchan (side dish), I whipped up some spinach – blanched, then dressed with salt, sesame oil, raw garlic, and sesame seeds; zucchini with onion, gochu pepper flakes, anchovy powder, kelp and water; and some kkaktugi, or radish kimchi, which I made a couple weeks ago.