Seolleongtang

Ingredients

Ox bones

2 pounds

Beef brisket

1 pound

Water

10 cups

Onion

1 large, quartered

Garlic

6 cloves, peeled

Ginger

1-inch piece, sliced

Salt

to taste

Green onions

3, chopped (for garnish)

Cooked rice

4 cups

Sesame oil

2 tablespoons

Instructions

1. In a large pot, place the ox bones and beef brisket, then cover with 10 cups of water. Bring to a boil over high heat.
2. Once boiling, reduce the heat to low and let it simmer for about 2 hours. Skim off any impurities that rise to the surface for a clear broth.
3. After 2 hours, carefully remove the bones and brisket from the pot. Discard any excess fat from the brisket and slice it into thin strips.
4. Return the cleaned bones and sliced brisket to the pot. Add the quartered onion, peeled garlic cloves, and sliced ginger. Simmer for another 2 hours to deepen the flavor.
5. Once done, remove the bones, onion, garlic, and ginger from the pot. Strain the broth through a fine mesh sieve to remove any remaining impurities.
6. Season the broth with salt to taste, adjusting according to your preference.
7. To serve, place a portion of cooked rice in each bowl. Ladle the hot broth over the rice and top with sliced beef brisket and chopped green onions.
8. Drizzle with sesame oil just before serving for an added depth of flavor. Serve hot and enjoy!