Seolleongtang (Ox Bone Soup)

A milky white, dense broth rich in collagen, achieved through long simmering. The thinly sliced beef becomes meltingly tender, offering a pure flavor driven by the deep umami of the bones.

• Prep time: 60 min
• Cook time: 240 min
• Difficulty: Medium
• Calories: 835
• Protein: 63 g
• Carbs: 28 g
• Fat: 44 g

Ingredients

• 500 g Beef shank ( whole )
• 500 g Oxtail ( cut into segments )
• 3 L Mineral water ( cold )
• 1 piece Onion ( halved )
• 4 piece Garlic ( whole peeled cloves )
• 1 tsp Black peppercorns ( whole )
• 100 g rice vermicelli ( soaked )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 1 pinch Gray sea salt ( for serving )
• 500 g Beef marrow bones ( cut into pieces )
• 20 g Fresh ginger ( peeled and sliced )

Instructions

1. Soaking the meat and bones

   Soak the beef shank, tail, and marrow bones in a large volume of cold water for at least one hour. Change the water as soon as it becomes too red. The goal is to extract all the blood to obtain a white final broth.

2. Blanching

   Place the meat and bones in a pot, cover with water and bring to a boil for 10 minutes. Discard the water, rinse the meat, bones, and pot thoroughly to remove grey impurities.

3. Long simmering

   Return the meat and bones to the pot with mineral water, onion, garlic, ginger, and peppercorns. Bring to a vigorous boil for 20 minutes, then lower the heat. Simmer gently until the liquid becomes opaque like milk and the meat falls off the bone.

4. Garnish preparation

   Remove the meat from the broth. Slice it into very thin strips using a sharp knife. Rehydrate the rice vermicelli in lukewarm water.

5. Serving

   Divide the vermicelli and meat into bowls. Pour the hot broth over them. Generously sprinkle with chopped green onion. Salt and pepper are adjusted at the table by each guest.

Chef's tips

• Never salt the broth during cooking; it prevents the collagen extraction and the broth won't turn white.
• The secret is in the heat: maintain a steady boil at the beginning to emulsify the fats and whiten the liquid.
• If you have time, let the broth rest overnight in the fridge to easily remove the solidified fat layer on top.

Storage

Keeps for 3 days in the refrigerator. The broth will set into a jelly, which is perfectly normal. It also freezes very well.