These ox leg bones are very expensive in Korea, but I was surprised to see that they are so cheap in the West!
My cookbooks
Which to get? Both are best sellers and either one is a good choice if you want to learn Korean home cooking. Maangchi's Real Korean Cooking has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes, more photos, and more variety.
Hi Maangchi!
This is my second attempt at making seolleongtang, and I ended up with almost the same results. No matter how long I simmer and add more water, the broth ends up being yellow, not a hint of white. I’ve been using frozen beef bones, which I didn’t thaw before using it (I just soaked it in cold water for 1h30). Are the ones you are using fresh?
Thank you!
The first batch is usually a little dark, but the second and the third batch will be whiter.
The first batch of soup is usually not milky. If you like to see the difference, pour the soup from the first batch into a stainless bowl and set aside. Then fill the pot with cold water and boil it for hours. You will see the color of the soup is so milky and white. Then add the soup from the first batch to the second batch. This is the method for making a large quantity of bone soup.