Seollongtang is prepared by boiling the bones of cow legs and knees with ribs and head for about one day. The broth of seollongtang is white and thick, but not greasy. This dish originates from the ancient times, when one day the king was stuck in a village during a severe storm. To feed the hungry king, the peasants of the village had to kill their bull and boil it in plain water. That's how seollongtang came into being.The legend says that “seollong” was the name of beef broth during the Goguryeo era, probably because of its white color as “seol” means “snow” in Chinese. Seollongtang was very convenient to cook in ancient times, when there were no refrigerators to store meat for a long time, as it is prepared by cooking almost all parts of the cow's body, except for skin and filth, in a huge iron pot.
- How to cook:
Four servings
Main ingredients: 1/4 of cow feet, 1/4 of cow leg bones, 1/4 of knee bones, 100g of beef shank, 100g of beef ribs, 4 liters of water, 4 roots of green onions, garlic, one chunk of radish, ginger, 1/2 of onion
Beef seasoning: salt, chopped green onions, chopped garlic, black pepper
1. Chop the bones of cow legs, feet and knees, and soak in cold water for about an hour.
2. Clean the chunks of beef shank and ribs.
3. Briefly boil No. 1 ingredients in boiling water. Remove the water.
4. Put the parboiled bones in a pot, add water and thickly chopped green onions, radish, ginger, garlic and onions.
5. When the beef becomes tender and the broth thick enough, add the chunks of beef shank and ribs, and boil on low fire for a long time. Then, take out the meat, cool the broth and remove grease.
6. Separate meat from bones, and chop in small pieces. Cut beef shank and ribs into small pieces as well, and season with chopped green onions, salt, chopped garlic, and black pepper.
7. Fill a heated bowl with seasoned meat and add warm broth. Don't add salt to the broth when heating it again.
