Since I had a 10 qt pot, I cooked the soup by adding 3qt of water and cooking for 3 hours, then adding another 3qt. The soup wasn’t as white by the end of the 9 hours, so I went on cooking it for longer. In total I simmered it for 15+ hours! Still not as white as Maangchi’s soup, but it is delicious! I guess maybe the difference is I used mallow bones instead of the ox bones, so after the mallow was cooked out into the soup, there wasn’t much else to get out of the bones? Will try with ox bones next time! But have to finish the huge pot first ^^
The recipe for Ox bone soup (Seolleongtang: 설렁탕) is here.
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photo by Maangchi
photo by sanne
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Your soup looks good to me! : )
I made seolleongtang a while ago, it took more than 12 hours! The key to a delicious bone soup broth is to use a lot of bones cooked over a long period of time.BTW, the soup should always be right to the rice. Rice on the left and any soup on the right.
lol…I am taking the photo from the opposite direction, because my husband is sitting facing the food, with rice on the left, soup on the right (he is sitting at the top edge of this photo).. Maybe I should place the banchan on the “outside” for him, rice and soup closer to him ^^
Thank you for teaching me so much!
oh~ haha!