KOREAN
Seolleongtang with Somyeon
Milky, beef-rich soup with fine wheat somyeon—layered from clear beef stock without starting ox bones from scratch again.
Begin with beef bone broth as foundational broth. A gentle reduction with beef and aromatics builds seolleongtang’s milky body; somyeon goes in at the bowl.
Ingredients
- 2.5–3 L beef bone broth
- 200–300 g beef brisket or flank, thin-sliced or shredded after simmering
- 200 g somyeon (thin wheat noodles)
- Whole garlic cloves, onion, ginger
- Salt, chopped scallion, black pepper
Method
- Simmer beef in the bone broth with aromatics 1–2 hours until tender; skim for a cleaner milky line.
- Shred or thin-slice beef; return to the pot; simmer gently until the broth looks opaque and beefy.
- Season with salt; cook somyeon separately in salted water until tender.
- Portion noodles, hot broth, and beef; top with scallion and pepper.