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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.
The first batch will be brownish but the second and the third batch will be white milky broth. Please read step 13.14, and 15 in the recipe.
“Pour the brownish broth out of the pot and into a large bowl. We’re going to keep boiling these bones and collect the broth into this collecting bowl as we go along. Keep it in the fridge during this process.
If you have a larger pot, you could keep boiling the bones and adding water over hours and hours, but with a small pot we need to do it in stages and collect in this collecting bowl.
Fill the pot with water again (about 3 quarts) and boil over medium high heat for about 20 minutes. When it starts boiling, lower the heat and simmer for 2½ to 3 hours.
Turn off the heat, open the lid, and pour the broth into the collecting bowl. It will be a lot whiter than the first time we poured it out.”
Thanks for explaining it, was really going to give it a go and these tips will really help.
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