This post demystifies seolleongtang so you can make this restaurant favorite at home. A few dollars’ worth of beef bones make lots of rich and nourishing soup.
Cover, and boil until the broth becomes rich and milky. Adjust the heat a little, if necessary, to maintain a medium boil. Add more water to cover the bones, once or twice while boiling.
Add the soaked meat. Boil until the meat is tender. Remove the meat. Once cooled, thinly slice the meat to add to the soup when serving. Pour the broth through a colander into another pot or a large bowl to cool.
Cover, and boil until the broth becomes rich and milky. Add more water if the liquid reduces too quickly while boiling. Pour the milky broth through a colander into the pot or large bowl that contains the first batch.
To serve, place some rice and, if desired, noodles in a serving bowl, add the meat pieces, and then ladle the hot broth on top. Serve piping hot with kimchi.