You can make delicious, milky, clean, and nutritious tasting [NO FAT] beef bone marrow broth at home! All you need is time to slowly brew the bone marrows.
For my bone broth dieters, you can save your money and make your own beef bone marrow broth at home. Most importantly, you control what goes in the bone broth, as suppose to the Bone Broth Diet Kits that are manufactured using various ingredients.
🇰🇷집에서 진하고 깔끔한 사골육수 끓이는 법. 겨울보양식: 고소한 설렁탕 + 소고기와 소면 고명 만들기
Beef Bone Marrow Broth = 사골육수 SaGolYukSu
Beef Bone Marrow Soup with Beef and Noodles = 설렁탕 SeolLeongTang
In Korean cuisine, we consume Beef Bone Marrow Broth when we are recovering from an illness, feeling under the weather, and/or as a nutritious meal.
Here are some articles on health benefits of Bone Marrow
Chapter Timestamp 챕터 시간 코드
0:00 Introduction 인삿말
01:11Cleaning Brew 깨끗하게 10분 삶기
02:15 SeolLeongTang Beef Topping 소고기 고명 만들기
05:05 First Brew 첫 번째 끓이기
07:12 Second Brew 두 번째 끓이기
10:26 Final Brew 마지막 세 번째 끓이기
12:13 FAT Skimming Prep 지방 스키밍 준비
14:28 Beef & Noodle Topping 소고기와 소면 고명
16:25 Convenient Storage Tip 냉동고 보관 포장
18:06 Assembling SeolLeongTang Soup 설렁탕 만들기
Below you'll find the following:
Ingredient List
Korean ingredient and suggested product links
Recipe Instruction
Suggested video recipes
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Helen
1 teaspoon 작은 술 = 5 ml
1 tablespoon 큰술 = 1/2 fluid ounce, 15 ml, 15 cc
1 Cup 컵 = 128 grams
1 lb = 450 grams
INGREDIENTS/재료
Yield: 6 Quarts Beef Bone Broth (approximately)
5 LB Beef Marrow Bones 소사골
7 Liters Water 물
SeolLeongTang 설렁탕 Toppings:
Yield: 4 Topping Servings
1 LB Beef Shank 사태
Dried SohMyun Noodles 소면 (1 serving = 1.8 cm in diameter/size of a dime coin)
Garnish:
Minced Scallions 쪽파 or Welsh Onion 대파
Table Side Seasoning To Taste:
Coarse Kosher 굵은소금 or Sea Salt 천일염
Black Pepper 후추
🛒🛍Shop more Korean ingredients & kitchen gadgets at ⬇️ 재료⬇️ https://www.modernpepper.com/store
Somen Noodles 소면
Earthenware Clay Pot/Bowl
Glass Mixing Bowls
Korean Sea Salt 천일염
Fine Mesh Strainer
Fine Mesh Ladele 망사 국자
Stainless Steel Pot With Lid 명품 냄비
https://amzn.to/3YkFgoh (8 Quart size, used in video)
Knife Sets 명품 칼: 9 Piece Set 세트
16 piece Knife Set 세트
Chef's Knife
9 Piece Set
16 piece Knife Set
Chef's Knife
Buying Beef Marrow Bones
You can find precut beef marrows bones at the freezer section of your local Korean supermarket. If you can't get to a Korean market, ask your local butcher for pre-cut chunks of beef marrow bones. You can also add beef knee bones (these costs slightly less than beef marrow bones). Alternatively, you can use ox tail bones. Or you can add a combination of all these parts.
Step One 육수 만들기
Cleansing Brew 깨끗하게 10분 삶기
Most of the beef marrow bone come frozen, so thaw overnight in the fridge. In a large pot add the beef marrow bones and fill with cold water, leaving at least an inch of space to the brim.
TIP: No matter the size of the pot you are using, always fill the pot with about halfway with the beef marrow bone chunks, and fill the pot with cold water (leaving 1" of space to the brim)
Add the following items to a large pot:
5 LB Beef Marrow Bones 소사골
7 Liters Water 물 (8 quart size pot used in today's video)
Presoaked in cold water: 1 LB Beef Shank 사태 (see below)
Set the stove heat at HIGH. Wait for the water to boil. Then lower the heat to LOW, cover with the lid, and simmer for 10 minutes.
10 Minutes later, you'll see a lot stuff floating on top. This is normal. This 10 minute boil is to remove the impurities and blood gunk from the bones.
Quickly bring the pot to the sink and pour everything out of the pot into a strainer. Splash with cold water for a few seconds to bring down the temperature of the bones, so you can pick up the bones. Under running cold water, take each bone pieces and rinse it to remove any blood resides. Then using the kitchen shears, cut off any excess fat on the bone pieces. You don't have to remove all the fat but any excess fat needs to be removed. Make sure to clean the same pot and lid thoroughly, before adding back the clean bone pieces and beef shank back in the pot.
Beef Slice Topping for SeolLeongTang 소고기 고명 만들기
You can skip this part if you only want to make the beef bone broth only, but I highly recommend making this beef topping, especially for my bone broth dieters, as it will keep you feeling fuller than just having the broth only.
1 LB Beef Shank 사태
Presoak the beef shank in a bowl fully submerged in cold water for 30 minutes on your kitchen counter. This is to remove the excess blood.
Step Two
First Brew 첫 번째 끓이기
Once you are done with Step One, fill the pot with enough water (leaving about 1" space to the brim"). Set the stove heat at HIGH. Once you see the water starting boil, lower the heat to MEDIUM, cover with the lid, and simmer for 45 minutes. 45 minutes later, take out the beef shank and place in a glass container and let cool down. Store the cooled down beef shank in the fridge while you finish brewing the broth. Once you are done with making the bone broth, then slice the refrigerated cold beef shank into thin slices. Store the sliced beef shank in the fridge until you are ready to add to your SeolLeongTang.
Add about 2 cups of water to the pot to fill up the space that the beef shank took. (Store the cooled down beef shank in the fridge.) Cover with the lid, lower the heat MEDIUM-LOW, and slowly simmer for 4 to 5 hours.
If you are not making the Beef Topping (beef shank), once you see the water starting boil, lower the heat to LOW, cover with the lid, and simmer for 5 hours.
4 to 5 hours later, the liquid should have reduced to about 2/3. The broth now should be milky with a layer of fat floating on top. Pour the broth liquid into a bowl. (Place a large fine mesh strainer in the bowl before pouring the broth to remove any residue from the broth.). Let the broth in the bowl cool down to room temperature. Once cooled down, cover with a plastic wrap and place in the fridge while your are cooking the second brew. Or leave it overnight in the fridge, if you are continuing with the second brew the next day.
Keep the bones in the pot.
Step Three
Second Brew 두 번째 끓이기
Once you are done with Step Two, fill the pot with enough water (leaving about 1" space to the brim"). Set the stove heat at HIGH. Once you see the water starting boil, lower the heat to MEDIUM-LOW, cover with the lid, and simmer for 4 to 5 hours.
4 to 5 hours later, the liquid should have reduced to about 2/3. The broth now should be milky with a layer of fat floating on top.
Step Four
Final Brew 마지막 세 번째 끓이기
Once you are done with Step Three, gently skim the layer of fat that has hardened of the first brew broth that has been resting in the fridge. (When the broth gets cold in the fridge, the fat separates from the broth and hardens on top of the broth, making it easy to remove the fat from the broth.) Once you skim the fat off, you should now be left with milky gelatinous broth. Now, we are going to add this milky gelatinous broth the pot of broth from Step Three.
Set the stove heat at HIGH. Once you see the water starting boil, lower the heat to MEDIUM-LOW, cover with the lid, and simmer for 2 to 4 hours. This final brew will create a deep milky taste as well as a concentrated broth, which will taste so creamy and delicious, without tasting heavy or fatty.
2 to 4 hours, the broth should look even more milky. Turn the heat off. Remove all the bones from the pot to a large bowl. You'll also see cartilage and other jelly like particles in the broth. This jelly like particles are collagen. You can leave them in the broth and enjoy the real deal nutritious collagen with your broth or you can discard them. But this the collagen nutrition that everyone is paying $$$ to buy collagen powders. Make sure to pour back any excess broth from the bones bowl. About an hour later, the bones will release more of the broth as it rests in the bowl. Place a small plate on top of the bone bowl, hold down the plate with your hand, and slowly pour the excess broth back into the pot.
Bring the broth in pot to room temperature. Once the broth has cooled down, cover with the lid, and place the pot in the fridge overnight. This 10-12 resting in the fridge is to separate the fat from the broth. As the fat separates from the broth, the fat will rise to the top, and harden. Then gently scrape off the hardened fat layer. Now your bone broth is ready!
Storage Tip
For bone broth dieters, add individual amount of the gelatinous broth into a glass container. The add 1 or 2 slices of the beef shank on top, layer a sheet of plastic wrap (this is to protect the food from freezer burns), cover with the lid, and store in the freezer. When you are ready to have your bone broth, you can thaw it out, and conveniently reheat in the microwave. I mean, when you are dieting, convenience of individual serving is so important, in my opinion.
⬇️Make this beef bone broth ahead of time, freeze it, and use it to make so many dishes, including Kimchi Jjigae/stew, DoenJang Jjigae (soybean paste stew), and Rice Cake Mandu🥟 Soup ⬇️
For general storage of the broth to use later to other recipes, I recommend double-triple bagging with freezer bags, and store in the freezer until you are ready to cook with it. Please below for other delicious dishes that you can cook with.
I recommend eating the frozen bone broth within 1 month of making it.
Somen Noodle Topping 소면 고명 만들기
In a medium size pot, fill with water halfway, and bring to boil. Add the dried somen noodles, and constantly stir the noodles for 3 minutes, on high heat. Then quickly pour the noodles into a strainer, in the sink. Quickly rinse the noodles under running cold water for about good 30 seconds. Then toss the noodles in the strainer to remove the excess water. You can make the noodles ahead of time and store in the fridge.
Assembling The SeolLeongTang 설렁탕 만들기
Heat up the gelatinous broth in the pot. In a large bowl, add two slices of the beef shank and a small amount of the cooked somen noodles. Pour the heated beef bone broth to the bowl. The heat of the broth will warm up the beef shank slices and somen noodles.
At table side, have the following items ready:
Minced Scallions 쪽파 or Welsh Onion 대파
Coarse Kosher 굵은소금 or Sea Salt 천일염
Black Pepper 후추
At SeolLeongTang specialty restaurants, they also serve a spicy condiment specially to use with this soup, called DaDehGhee 다대기 (recipe is listed below⬇️)
When it comes to beef bone broth, in Korean cuisine, we never season the broth in the pot, except for when we use the broth to cook other dishes with. We always season the broth at taste side.
Bon appétit😋
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