Korea

Seolleongtang

Bones boiled until the broth turns milk white. You season it yourself, at the table.

300 minTime

65 gProtein each

mildSpice

2hPlan ahead. Soak for 2 hours first; the 300 minutes come after.

Make it your way

Grandma's wayOx bone broth with brisket, rice and noodles, seasoned at the table.

The original

744kcalsame

65 gproteinsame

2 gfibresame

300minutessame

Seolleongtang.

Per serving, worked out from the ingredient table.

Beef bones (beef marrow bones)2 kg ox leg bones

Water3 litres, topped up as needed

Beefbrisket

Onion1

Garlic6 cloves

Saltat the table

Black pepperat the table

Spring onion (green onion, scallion)4 stalks, finely sliced

Wheat noodlessomyeon, cooked

Cooked rice4 bowls

6 steps

1Soak the bones in cold water for 2 hours, changing the water twice.
2Boil the bones 10 minutes, discard the water and scrub the bones and pot.
3Cover with fresh water and boil hard for 3 hours, topping up as needed.
4Add the brisket, onion and garlic and simmer 60 minutes. Lift out the beef and slice thinly.
5Strain the broth. Chill to lift off the fat if you have time, then reheat.
6Put rice or noodles and beef slices in bowls and ladle over boiling broth. Each person adds salt, pepper and spring onion.

Serve it like this

Serve in heavy earthenware bowls with salt, pepper and a mound of spring onion on the table. Kkakdugi is the classic partner.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.