Hi Everyone! Sometime ago, I had to bring something delicious for our church’s potluck. I decided to make this tasty deep fried vegetable dish and received good comments about it. 😉 The reason I wanted to make this for the party is that it is not only delicious, but it is also a good finger food. Although maybe the best thing is that it tastes good when it’s hot or not. So you can make them ahead of the time before your party. 😉 Anyway, I can finally share my deep-fried vegetable recipe with you and I’m super excited about it now. You can make a vegetarian version by omitting the seafood, as is customary, although it is even more savory with the added shrimp. I will also share my secret batter for delicious deep-fried food without using the prepackaged Korean Frying mix flour, for people who cannot find those mixes at stores near them. So, let’s get started.
Yield: 20 Cups
Short Korean Lesson
- UGol (우골) = Ox Bones
- SaGol (사골) = Beef Leg Bones
Beef Bone Broth Ingredients:
- 4 lb Beef Bone Marrows
- 50 Cups Water
- 2 lb Beef (Brisket or Round)
Ingredients For 1 Serving
- 1½ Cups Beef Bone Broth
- ⅔ Cup Cooked Rice
- ⅓ Cup Cooked Thin Noodles
- Some Beef Slices (for Topping)
- 1-2 Tbsp Chopped Green Onion
- ¼-½ tsp Slat
- ⅛ tsp Black Pepper
Prepare about 4 lb of ox bones, beef leg bones or the beef bone marrows that I got for this recipe. You can definitely find these at a Korean or Asian grocery store, but you can also see them in normal grocery stores or at a butcher shop.
Pou the bones in a big bowl and pour soume water. Soak the bones in water for at least 2 hours to draw out the remaining blood from the bones. This helps to remove some of the bad flavor that would have gotten into your beef broth.
I covered the bowl, put it in the refrigerator right before I went to bed, and left it there overnight.
The next day (or few hours later), as you can see, the water turned bloody. Drain it out.
Right away, put the bones in a big heavy pot and pour some water to just cover the bones. This is a cleaning process, so the water amount is not a big deal. Since we are going to boil a big batch of broth, and cook it for a long time, I recommend that you to use the deepest and strongest pot that you have.
Once it starts to boil, boil it for about 5 minutes on high.
After 5 minutes, drain out the water and wash the bones gently but thoroughly in cold water.
Wash your pot since it became dirty from boiling the bones.
Put the washed bones back into the clean pot and pour 30 cups of cold water into the pot. Start to cook the bones on high. I will make 2 separate pots of broth to get as much of the flavor from the bones that I can. You will see what I’m talking about as the recipe goes on.
Once it stars to boil, cover it and reduce the temperature to medium-low. Continuously cook it for about 4 hours. Wow, Aeri.. 4 hours? Don’t say that I didn’t warned you! And, we aren’t done yet! lol
After 4 hours, you can see the broth turned into this milky-white color and the volume went down, almost in half.
Strain the broth in a big separate bowl and set it aside. This is the first batch of broth. We are going to cook the bones again for the second batch next.
Put the bones back into the pot.
And then pour 20 cups of water into the pot this time. Follow the same process that we did for the first batch.
Once it stars to boil, cover it, reduce the temperature, and cook for 4 hours on medium-low.
After another 4 hours, you will see this amazing color. Even though this was a second boiling of the same bones, it still has great flavor. The broth reduced in half again. Is it done now? Oops, sorry. Not yet ~~😇
Now, we will combine the 2 batches of the broth and cook one more time together. In this process, we will give the broth even more flavor by cooking it with a chunk of beef.
Pour the first batch of the broth that we saved earlier into the pot with the second batch of broth and bones. Remove the little chunks of bone marrow with a skimmer.
I prepared about 2 lb of beef chunks this time because I wants lots of meat and will save some for later. (Beef brisket, round beef, or roasting beef can be good part to use for this.) But you can use whatever size of beef that you want. We will use cooked beef slices as a topping later.
Put the chunk of beef into the beef broth. Once it starts to boil, cover it, and cook it for about 2 hours on medium.
After 2 hours, take out the cooked beef. Set it aside to cool down.
And then, take out all the bones from the broth and throw them away. My husband said if we had a dog, it would go crazy with these bones.
Strain the broth in a big bowl, or another pot. Discard the strained chunks from the broth. Make sure that the bowl or pot will fit into your freezer because we are going to keep the pot in it.
When the beef has cooled down, slice it thinly. We will use these as a topping so, you can cut it into whatever size you desire.
You can put the slices in a container and keep them in the refrigerator to serve several times.
After the broth cooled down completely, cover the broth bowl with some plastic wrap and keep it in the refrigerator for at least 5 hours, or until the fat on the surface of the broth has harden.
I kept mine in the refrigerator overnight, and this is what I saw the next day. You can see that the fat has hardened enough that you can remove it easily with this skimmer. Remove all the fat from the top with a skimmer or spatula.
Now, you have a nice and clean broth. It is time to serve and eat your delicious SeolReongTang.
Cook some rice and boil some thin noodles. This is Sempio’s thin wheat noodles, which are perfect for this soup. I will cook enough noodles for 4 people, but I will show you how to prepare 1 serving of SeolReongTang for you.
Put the noodles in boiling water and cook for about 4 minutes on high. If you use another brand of noodles, just follow the instruction on their package.
At the same time, pour some of the broth in a small pot and boil it on high.
After 4 minutes, drain out the water and rinse the cooked noodles in cold water several times.
By now, the broth will be hot.
These are all the ingredients you need for 1 serving: 1 serving bowl, 1½ cup broth, ⅔ cup cooked rice, ⅓ cup cooked noodles, a few slices of beef, 1 Tbsp chopped green onion, ¼-½ tsp Salt, ⅛ tsp black pepper. I just showed the way I like mine, but you can adjust the amount of any of the ingredients to match your tastes.
If you want to serve it boiling hot, which is the typical way we serve it in Korea, serve it in this Korean clay pot. Put the rice in the clay pot and spread evenly on the bottom.
Place the noodles on top of the rice and put the beef slices on top of the noodles.
Put the chopped green onions next to the beef. Slowly pour the hot broth into the bowl. I will put some ground black pepper on it for garnish. However, you serve it with salt and black pepper, so you don’t have to worry about seasoning it properly for others. Individuals can season it to their own tastes.
Since the broth is already hot, you can serve as it is. However, you can make the broth stay hot a lot longer by heating the clay pot on a stovetop one more time before serving.
So, with this recipe, I got about 20 cups worth of this precious beef bone broth. We ate some of it for supper, and I’m going to store the rest in the freezer for our future meals. To do that, I will pour 3 cups of the broth in quart-sized zipper bag, sealing it tightly. This one bag of the broth can be about 2 servings.
Make sure that each bag is closed well and put 2 bags in a gallon-sized bag. Store them in the freezer. Whenever you want to eat it, boil the frozen broth, and it is ready to eat. Aha, my husband gave me a good idea for the cooked beef slices. He thinks that if you put some of the pieces in the bag with the broth, you can store the beef without it getting freezer burnt as quickly, and you can enjoy it with your broth later. Write down the date on the bag before putting them in the freezer.
Mix everything together and eat it when it’s hot. In Korea, we have to eat the radish kimchi called Ggakduki with this soup. Some people also love to eat it with fresh hot peppers dipped in ssamgjang (seasoned soy bean paste). It was not easy to make, but I was very happy to see my family enjoy eating it. And we have some more broth in the freezer that is an almost ready to eat meal. 😉 I hope all the people who wanted to learn how to make this enjoyed this recipe.