Korean cooking ingredients

Ox bones

Sagol 사골

These ox leg bones are very expensive in Korea, but I was surprised to see that they are so cheap in the West!

ox bones

ox legbones

Posted on Wednesday, November 17th, 2010 at 11:15 pm. Last updated on October 28, 2021.
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Recipes that use ox bones:

2 Comments:

  1. bananasashimi joined 2/11 & has 4 comments
    Posted March 29th, 2012 at 6:58 pm | or create a profile.

    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!

    • Maangchi New York City joined 8/08 & has 12,047 comments
      Posted March 29th, 2012 at 7:24 pm | or create a profile.

      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.

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