Seolleongtang Recipe (2024)

I love seollungtang! It’s one of my favorite foods and this recipe is great just as is! One of the most unbelievable things about this is that after you make it the first time, you can put away your broth, dump more water on the same bones, and boil a SECOND batch. It‘ll be just as flavorful as the first, and some people swear the second batch is even better :o

I pour the first batch into a bowl, then boil a second batch, combine them into one soup. I'll even do a third batch if I have the time. It tastes so much better than just one batch.

I've seen in some other recipes that you scrub the bones after the first boil. I didn't do that here, but if Im re-making for a second batch, what do you do with the marrow and meat and tendons that are leftover? Freeze for the next round or clean away?

What is the reason for pouring out the first boil? Is that about color? Seems like the first boil would be richer / more flavorful. Look forward to feedback on that question.

Has anyone tried to prepare this in a pressure cooker or instapot?

I was wondering, as a comment above, about using the instapot. I did a little research. However, as someone who makes bone broth all the time in the instapot, it became clear that the trouble with using the instapot is exactly why it works so especially well with achieving a gelatinous chicken bone broth. The water never gets to strong enough boil to destroy the collagen. However, in this Seolleongtang recipe, the water needs to boil more than we would want for a clear broth.

I have been making bone broth for many years using cooked and/or raw bones. Now I know why the broth made with raw bones is a little funky, the raw bones need that firstboil and cleaning to remove the funk. My first attempt did not quite achieve milkiness but was absolutely delicious! And the marrow and collagen in this broth are so very healthy for my elderly mom who just wants my soup! Yes I will keep working on this technique. (Maangchi has a few videos on this worth watching too)

Now I know what to do with my giant stock pot. 2nd and 3rd boils makes all the effort worthwhile. And seems like it would be a good base for beef broth.

I've tried this twice and my soup is not at all milky or creamy! very bland and clear. The recipe is so darned simple; any ideas what I am doing wrong?!

I was wondering, as a comment above, about using the instapot. I did a little research. However, as someone who makes bone broth all the time in the instapot, it became clear that the trouble with using the instapot is exactly why it works so especially well with achieving a gelatinous chicken bone broth. The water never gets to strong enough boil to destroy the collagen. However, in this Seolleongtang recipe, the water needs to boil more than we would want for a clear broth.

The first boil is discarded to clear coagulated blood and proteins that cloud the stock and have a metallic taste. Pretty standard for stock making. What I don’t understand is reusing the bones for another boil. I’d have thought all taste would be extracted from the first cook.

What is the reason for pouring out the first boil? Is that about color? Seems like the first boil would be richer / more flavorful. Look forward to feedback on that question.

Has anyone tried to prepare this in a pressure cooker or instapot?

Can I freeze the soup?

I've seen in some other recipes that you scrub the bones after the first boil. I didn't do that here, but if Im re-making for a second batch, what do you do with the marrow and meat and tendons that are leftover? Freeze for the next round or clean away?

This is one of my go-to soups when I have a cold. I like it with lots of kimchi.

P'tcha by any other name (except for the brisket, which would be made seperately).

I pour the first batch into a bowl, then boil a second batch, combine them into one soup. I'll even do a third batch if I have the time. It tastes so much better than just one batch.

I love seollungtang! It’s one of my favorite foods and this recipe is great just as is! One of the most unbelievable things about this is that after you make it the first time, you can put away your broth, dump more water on the same bones, and boil a SECOND batch. It‘ll be just as flavorful as the first, and some people swear the second batch is even better :o