Скачать с ютуб Seolleongtang | The Most COMFORTING Korean Ox Bone Soup в хорошем качестве

Seolleongtang | The Most COMFORTING Korean Ox Bone Soup

Korean ox bone soup (seolleongtang) is milky, beefy, and actually really easy to make! All you need is a bit of patience to boil down the bones long enough to enjoy the most comforting and creamy seolleongtang! Don't forget to subscribe! https://bit.ly/3mVCq78 🔥 10% OFF BOBA, BAO, & DUMPLINGS MERCH w/ code - MAKITCHEN10 https://www.etsy.com/shop/lmakdesigns 🤤 Fish sauce chicken wings, fried imperial rolls, banh khot, & more!! 👇🏼 Get your Vietnamese recipe ebook here!👇🏼 https://etsy.me/3r6Qg8S 🤙🏼 Come say hello! Instagram:   / makitchen9   SEOLLEONGTANG - 4-6 Servings ========== 2 lbs Beef Bones - try to use bones with a lot of marrow - sagol (사골) ~1 lb Beef Brisket or Shank For Serving -------------------- ~1 Cup Chopped Green Onions Glass Noodles Cooked Rice Radish Kimchi Salt & Pepper INSTRUCTIONS -------------------- - Soak the bones and brisket/shank in water for at least 1 hour or overnight to draw out as much blood as possible. - Drain and rinse. - Add bones to a large stockpot and cover with cold water. - Bring to a boil on high heat and cook for 5-10 minutes to remove the scum. - Drain and rinse the bones under cold water and clean off any remaining scum. - Add Bones and beef brisket/shank to a large stockpot along with 14-16 cups of water. - *If you're using the same stockpot you used to parboil the bones, make sure you wash it first. - Bring to a boil on high heat, cook for a few minutes, cover with a lid, and turn the heat down to medium, medium-high to maintain a medium boil. - Cook for 1-1.5 hours until beef is tender. - Remove beef, cool, and refrigerate overnight. - Continue to boil the bone broth for an additional 5-6 hours. - Refill with boiling water 1-2 times throughout the process, keeping ~12 cups of water in the pot at all times. - The broth should be glossy and milky white at this point. - Strain the broth into another large stockpot or bowl. - *Optional - repeat the process one more time and combine the two batches of broth. - Let the broth cool completely before refrigerating overnight. - The next day - the fat should have solidified on top of the broth. - Use a fat separator or ladle to remove the layer of fat. - Reheat the broth and thinly slice up some of the beef. - Serve with glass noodles, rice, radish kimchi, and season to taste with salt and pepper. - Freeze leftover broth for quick seolleongtangs in the future! -------------------------------------------------- cookware - Korean Stone Pot https://amzn.to/2K1vSp9 📸 tech Camera Body: Canon EOS RP https://amzn.to/3aOLLu1 Canon Mount Adapter EF-EOS R https://amzn.to/2KJqpn2 Lens: Canon RF 24-105mm f/4L IS USM https://amzn.to/3n0GuSm Lens: Canon EF 50mm f/1.8 STM - Nifty Fifty (great for low light) https://amzn.to/33mvWp8 Tripod: Mefoto Travel Tripod https://amzn.to/35wMZas Lighting: Softbox Lights https://amzn.to/33m9Ym5 🎵 music music by City Girl Twitter ►   / citygirltime   Bandcamp ► https://city-girl.bandcamp.com/ Spotify ► https://spoti.fi/2z9NHL6 #seolleongtang #oxbonesoup #sullungtang