http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Wed, 19 Jun 2013 07:01:04 +0000 http://www.maangchi.com/talk/topic/help-seollangtang-isnt-milky#post-4211 Sat, 27 Nov 2010 03:39:28 +0000 tonydung 4211@http://www.maangchi.com/talk/ <p><a href="http://ds-b.jp/">ホームページ製作</a><br /> <a href="http://ds-b.jp/">ホームページ制作</a><br /> <a href="http://ds-b.jp/">ホームページ作成</a><br /> <a href="http://ds-b.jp/">ホームページ作成ソフト</a><br /> <a href="http://ds-b.jp/">ホームページセミナー</a><br /> <a href="http://ds-b.jp/">CMS</a><br /> <a href="http://ds-b.jp/">ビジネスブログ</a> </p> http://www.maangchi.com/talk/topic/help-seollangtang-isnt-milky#post-4203 Fri, 26 Nov 2010 13:11:29 +0000 powerplantop 4203@http://www.maangchi.com/talk/ <p>This has been a crazy few day at my house as well. It seams to me that some bones will make soup very quickly and some will take a long time. </p> <p>When me or the wife make soup we always use a lot of bones and make a big batch. If we are going to spen all day making soup why not make a lot? After we cool it down we put small batches in frezzer bags. Then when we want soup we just heat it up. It is also a a great base for other soups. </p> http://www.maangchi.com/talk/topic/help-seollangtang-isnt-milky#post-4202 Fri, 26 Nov 2010 03:41:58 +0000 ec_washington 4202@http://www.maangchi.com/talk/ <p>I did!! I soaked them for about 30 minutes in cold water, then boiled for 20 and dumped the water, cleaned the pot and started with new boiling. </p> <p>And yes, I've mostly been running it at a hard boil. I went out and bought some more oxtails, and after seeing a video (it might have been yours...) that used beef feet, I grabbed some of those too. </p> <p>It's been stop and go (since it's Thanksgiving) but I think I've boiled about a total of 8 or 9 hours so far, and it's finally turning white and milky, hooray!! 9-12 hours is closer to what I have seen in other recipes. </p> <p>I think maybe I did not have enough bones? I started with about 3 lbs. and now have maybe 10 or 12 split in 2 pots. </p> http://www.maangchi.com/talk/topic/help-seollangtang-isnt-milky#post-4201 Thu, 25 Nov 2010 23:45:40 +0000 powerplantop 4201@http://www.maangchi.com/talk/ <p>Two questions.<br /> 1, did you boil for a short time then dump the water? You need to get rid of the blood. </p> <p>2, Are you simmering or boiling the bones. Boiling helps to pull the calcium from the bones. The calcium is what gives the milky color. </p> http://www.maangchi.com/talk/topic/help-seollangtang-isnt-milky#post-4195 Thu, 25 Nov 2010 03:52:43 +0000 ec_washington 4195@http://www.maangchi.com/talk/ <p>I'm trying to make Maangchi's seolleongtang and after 3 hours of boiling the beef, bones and radish, my broth is still clear and brown, instead of milky. Any ideas of what has gone wrong? </p> http://www.maangchi.com/talk/topic/seolleongtang-%ec%84%a4%eb%a0%81%ed%83%95#post-1560 Thu, 17 Sep 2009 20:54:35 +0000 powerplantop 1560@http://www.maangchi.com/talk/ <p>Seolleongtang is easy but it takes a long time. Buy the bones leg bones are best. You want them cut into small pices (about 2 or 3 inches.</p> <p>Soak the bones for two hours changing the water when it gets bloody. </p> <p>Boil the bones for twenty or thirty minutes, drain and wash the bones. Skim any scum and keep adding water.</p> <p>Put bones back in pot with a one inch price of ginger and some garlic bring back to a boil for several hours. Skim any scum and keep adding water. After 4 hours or so the bones will be very light and your done. </p> http://www.maangchi.com/talk/topic/seolleongtang-%ec%84%a4%eb%a0%81%ed%83%95#post-1559 Thu, 17 Sep 2009 20:12:00 +0000 mlgbx 1559@http://www.maangchi.com/talk/ <p>Hi Maangchi. I would like to request a Seolleongtang recipe, if possible. I think it tastes so great at restaurants and it seems so healthy, so maybe I can duplicate it at home. Thanks! You are the best! </p>