Korean cooking forum topics:
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?
1, did you boil for a short time then dump the water? You need to get rid of the blood.
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.
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.
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.
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.
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.
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.
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.
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