Beef Bone Soup – Sollongt’ang
Serving Size : 4
– One of the four legbones of a beef : 1 piece
– Beef bones(miscellaneous) : 11 oz
– Meat on the kneebone of a beef : 1 piece
– Brisket of beef : 1 1/3 lbs
– Green onion : 2 stalks
– Garlic : 6 cloves
– Korean noodles : 7 oz
Soak one of the four legbones of a beef and miscellaneous beef bones cut into pieces in cold water for about 2 hours to remove blood. Replace the water 2 or 3 times.
Trim and wash the meat on the kneebone and the brisket of beef.
Put the bones in a big kettle. Add enough water and boil. When the water becomes a little black and bubbles form, pour out the boiled water. Then boil again after pouring 20 cups of water.
Put the meat, green onion(1 stalk) and garlic in the boiling water. Keep boiling them with the lid of the kettle off. Then simmer them over low heat until well done.
Slice the well done meat.
Put the noodles in the boiling water until they become soft. Rinse them with cold water and drain them thoroughly.
For serving put the noodles in the boiling broth to warm and transfer to Korean earthenware bowls. Put the sliced meat and the minced green onion on them and pour the broth. Serve the salt and the pepper together for seasoning. This dish goes well with the dish which is mentioned behind.
Food: Beef Bone Soup – Sollongt’ang