Korean Beef Bone Soup Instant Pot

A milky beef bone soup that is rich, flossy and amazing on it'due south ain or used as a base for Korean dishes to amplify their flavors.

What is it?

At that place'due south a few types of beefiness bone soup in Korea: seolleongtang (설렁탕), gomtang (곰탕), and sagol (사골). The departure between the three are the types of bones or meats that are used for the broth.

• Gomtang frequently is used when a specific blazon of os is used i.due east. "Oxtail" gomtang.
• Sagol soup is made with a variety of beef bones and marrows. This is most often used as the base of operations for other stews and soups.
• Today, we'll focus on seolleongtang that is about commonly seen in Korean restaurants in the US. Seolleongtang uses a variety of beef basic and marrow only also includes a beef brisket in the goop that will be sliced and served with the soup.

All iii are often interchangeably referred to as the differences can be a bit blurred. Ultimately, the milky soups are achieved through hours of humid! This broth is a staple for most Korean moms and large batches are fabricated at once which are and so frozen for several months of enjoyment. It's most common in cold winter months as at that place is a lot of belief that the beef bones will provide energy and strength during the common cold days.

Instant Pot

I've attempted 3 times to attain the milkiness in the instant pot only have come to the conclusion that it will not happen! I've tried it on high pressure for two hours, low pressure for 5-6 hours, and again only the milkiness will not come up! Y'all'll have really swell tasting beef broth that can be a great base of operations for Vietnamese pho, or whatever standard clear beefiness broths that are still great! Just no milkiness. Any recipes that land "seoullungtang for instant pot" is merely getting y'all to the articulate broth! Don't be disappointed like I was.

Then How?

1. Soak. Y'all must soak the bones for 3-four hours, or overnight preferred to draw out the redness.
2. Parboil. You must parboil the bones to get rid of any of the impurities from the bones.
3. Moderately Boil for Hours! You will demand to boil for several hours (not but simmer). Simmering, will only get you to a cracking gelatinous clear beef goop. Information technology does non need to be at a high boil, merely a moderate medium boil where bubbles are consistently rumbling within the pot.

At that place'due south no real rules or recipes on bones vs water every bit it'll depend on how much h2o evaporates during the cooking process. The recipe beneath will provide some foundation just equally long every bit yous utilise enough bones and boil for long enough to reach the milky broth, you should have some amazing broth ready!

Ingredients for Broth

• 3-four lbs cut beef basic (leg, marrow, knuckle)
  • In Korean or Asian grocery stores, at that place'due south often a section either in the freezer or meat department of "sagol bones" or cutting beef basic
  • When in doubt, inquire the butcher
• ane-ii lbs beef (flank, brisket, pot roast)

Ingredients for Serving (and Enjoying!)

• Rice
  • I adopt white rice with this broth but you can enjoy with any rice that you adopt.
• Chopped scallions (greenish onions)
• Cooked noodles (rice or glass noodles) * optional
  • Melt noodles separately in a pot according to package. Add to hot goop.
• ii inch thick slice of Korean radish * optional
  • I prefer the soup without radish for the pure flavor of the broth. Some savor it including the radish to add another layer of flavor. Reheat 1-ii servings in a pocket-sized pot with beef bone broth and a piece of radish. Bring to a boil and simmer for about 15 minutes until the radish is fully cooked through. Serve otherwise the same.
• Salt and pepper to taste
  • Much of this may be needed depending on how seasoned you enjoy your food. The broth has no seasoning at all.

Relish the broth with a bowl of warm rice. Often, we dump the basin of rice into the hot goop to bask together. Peak with a lot of scallions (I similar well-nigh 2 scallions per bowl!), add cooked noodles to your bowl if using and season with salt & pepper to your liking. If you want to be similar a existent Korean, enjoy with spicy kimchi!

Seolleongtang (Korean Beef Bone Soup)

A milky beef os soup that is rich, creamy and amazing on information technology'due south own or used as a base for Korean dishes to amplify their flavors. Enjoy the broth with a bowl of warm rice.

Prep Time 4 hrs thirty mins

Cook Time 10 hrs xxx mins

Total Time 15 hrs

Form: Main Course, Soup and Stew

Cuisine: Korean

Goop

• 3-iv lbs (i.3-i.eight kg) beef bones leg, knuckle, marrow
• 1-ii lbs (450-900 m) beefiness flank, brisket, pot roast
• water **note in educational activity on amount

For Serving

• rice
• chopped scallion
• cooked noodles (rice or drinking glass noodles) *optional
• two inch thick slice Korean radish *optional
• Salt and Pepper to taste

Soak

• Place the bones in a large basin or pot with cold water and soak for 3-iv hours at minimum, preferably overnight. This will soak out the redness blood from the bones. Cut off very fat pieces from the os.

• In a separate bowl, soak the beef for about iii-4 hours. The beef does non need to soaked overnight. I prefer not soaking it for as well long or it may lose some flavor. (Only the basic overnight is preferred).

Parboil

• Identify the bones in a big pot with enough water to cover all the bones. Bring the pot to a boil and continue to simmer for about 10 more than minutes. Proceed the hat off during parboil to rid of whatsoever odors. (No need to parboil the beefiness slab).

  

• Bleed the h2o. Rinse and clean each bone under running water so the pieces are clean. (You can apply a castor or your hands to clean the bones of whatever brown $.25).

Moderately Eddy

• Place the basic back into a clean pot. (If using the pot that was used for parboil, make sure to wash it cleanly with soap). Place in the beef slab. *The amount of water here is not important. Add together enough h2o to cover the basic and so some more. Should be about 4 quarts (3.75 Liters) of water.

• Bring to a boil over high heat and reduce to about medium to medium loftier estrus. Brand sure the broth continues to moderately boil. This is Fundamental to bringing out the milky goop. Continue to melt the goop for about 4-5 hours. The goop will exist clear at first but will turn milky as it boils for longer. Add more h2o every bit needed to keep all the basic covered while boiling.

• ** Have the beef slab out after about 1 ½ to 2 hours when the meat is fully cooked and soft. Prepare bated and absurd.

• Pour only the broth out into a large bowl to cool. Set the bones bated.

  

Optional Pace - Repeat!

• Optional but recommended: You lot tin echo this process to boil more than broth with the same bones about 2 more times. Fill upwards the pot with the bones and water (most iii quarts or ii.75 Liters). Bring information technology to a boil and moderately boil until the goop is milky once more. After the 2nd time, the broth may not become equally milky. For the tertiary time, use a footling less water than the starting time two batches.

• One time done, combine all the batches of broth to combine all the flavors.

Fat Removal

• At that place will exist some fatty from the broth considering of the fat on the basic. Y'all tin apply a fat separator or you tin can absurd the broth in the fridge overnight. This volition harden the fat on the top and information technology can be scooped out. This makes the broth taste better.

Serve

• Reheat the amount of broth you want to immediately bask.
  *Optional to add a 2 inch piece or two of radish when reheating. I prefer without but others enjoy the additional season to the beefiness broth.

• *Optional: Cook glass noodles (dang myun) in a split pocket-sized pot according to package. Add to hot broth.

  This is a very mutual step at restaurant simply we often skip at home.

• Add hot broth into a large basin. Slice a few pieces of the meat slab and add together to the hot goop to soften the meat again (yous can reboil in the broth likewise). Optionally, add together a serving of rice or drinking glass noodles into the hot broth.

• Top with chopped scallions and a generous portion of salt and pepper to taste. Traditionally, each person seasons their own soup equally they wish. Enjoy with a bowl of hot rice and delicious kimchi.

  

Leftover

• *Freeze leftovers in ziploc bags. Use as a base for any Korean stew or soup to replace the h2o or anchovy broth! It will result in a richer flavor for whatsoever dish.

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Source: https://www.chopsticksandflour.com/seolleongtang-korean-milky-beef-bone-soup/