Seolleongtang + banchan

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.

Previous dinner posts from Lori

6 Comments

on “Seolleongtang + banchan
6 Comments on “Seolleongtang + banchan
  1. The soup is made by boiling the bones plus some beef, an onion, and the radish for about 3 hours. Then you take out the meat and the radish and cook the bones another 6 hours or so, adding water to keep the pot full. This is without any seasoning or anything.

    When it’s all done, shred the beef, slice the radish, and serve the hot soup over it, adding salt, garlic, green onion, sesame oil, sesame seed, and Korean chili powder and black pepper to taste. In general (not always) green onion, sesame seed, and sesame oil are added at the end of cooking to taste.

  2. thanks Lori, I’ve always wondered about that, also- is it garlic powder or crushed garlic? and is there another specific ingredient to the sesame seed/ green onion combination like ginger or so that is used often

  3. Crushed garlic over powdered, for sure. Actually the night before I tried a bowl of the soup and grated a little garlic in. I think that way is nicer, because it sort of dissolves into the soup and you don’t have to bite down on pieces of garlic. But, I was already chopping a bunch of garlic for the side dishes so I tried it this way.

    I’m not sure what you mean about the “another ingredient” question… Do you mean for Korean flavors in general? I don’t notice a ton of ginger used as flavoring, often it’s either quite prominent or not there at all. I don’t love ginger so I’d probably tend to leave it out anyway, but once I made some fried chicken wings with a sweet sticky sauce that had (no exaggeration) a cup of ginger. Koreans tend to use a spoonful of sugar in many of their dishes, to balance out the flavors, and a lot of dishes will use fish sauce instead of salt. So, toasted sesame oil, green onion, garlic, fish sauce, sugar, black pepper…

Comments are closed.