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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.

Posted on Friday, February 21st, 2014. Last updated on August 7, 2017.
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3 Comments:

  1. Maangchi New York City joined 8/08 & has 12,045 comments
    Posted February 21st, 2014 at 3:09 pm | or create a profile.

    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.

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