Directions

To Cook

1. In separate bowls, soak the beef bones and beef brisket in cold water for about 1 hr to draw out as much blood from the bones as possible. Rinse well and drain. Keep beef brisket in the refrigerator until ready to use.
2. Place all the bones in a large stockpot and fill with cold water until the bones are fully covered. Bring water to boil on high heat then reduce to medium heat and boil for further 5 mins. Drain and rinse the bones and the stockpot to remove the scum.
3. Again, fill the stockpot with cold water, enough to submerge the bones in about 2-3cm. Bring to boil over high heat then reduce to medium heat. Cover and let it continue boiling for 5 hrs or longer. Check the pot periodically and add water (boiling hot water to maintain cooking temperature) to ensure bones are fully submerged underwater throughout.
4. Then, add the beef brisket into the soup and continue to cook for 1 to 1½ hrs. Once cooked, remove, cool and slice thinly.
5. Remove soup from heat. Skim away any fats floating with a spoon or if the soup will be used later, refrigerate overnight and spoon away excess fat when solidified.
6. To serve, cook somen separately in a pot of water. Drain and place in a bowl then pour the hot soup over. Garnish with sliced beef and chopped spring onions. Alternatively, enjoy seolleongtang with rice.