Sullungtang

Ingredients

Beef bones

2 pounds

Beef brisket

1 pound

Water

12 cups

Garlic

6 cloves, minced

Ginger

1 inch, sliced

Salt

1 tablespoon, or to taste

Black pepper

1 teaspoon, or to taste

Green onions

4, chopped (for garnish)

Sesame oil

1 tablespoon (for drizzling)

Cooked rice

4 cups (for serving)

Instructions

1. In a large pot, place the beef bones and brisket, and cover them with water. Bring to a vigorous boil over high heat.
2. Once boiling, reduce the heat to low and let the soup simmer. Skim off any impurities that rise to the surface to ensure a clear broth. Allow it to simmer for 6 hours.
3. After 6 hours, carefully remove the bones and brisket from the pot. Discard any fat or gristle from the brisket and slice it thinly.
4. Return the sliced brisket to the pot along with the minced garlic, sliced ginger, salt, and pepper. Continue to simmer for an additional 2 hours to deepen the flavors.
5. After simmering, remove the ginger slices from the pot and discard them.
6. To serve, ladle the hot soup into bowls and top with the chopped green onions. Drizzle sesame oil over each bowl for added richness.
7. Serve with cooked rice on the side, allowing guests to add rice directly into the soup if desired.