Sollongtang

Sollongtang Recipe - A Delicious Korean Beef Soup

Region / culture: Korea | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Sollongtang is a traditional Korean beef soup that is known for its rich and hearty flavor. This dish is often enjoyed as a comforting meal during the cold winter months, and is believed to have many health benefits.

History

Sollongtang has been a popular dish in Korea for centuries, with its origins dating back to the Joseon Dynasty. It was originally created as a way to make use of leftover beef bones and meat, and has since become a beloved staple in Korean cuisine.

Ingredients

0.5 lb (227 g) beef rib steak
1.33 lb (603 g) beef shank
0.5 whole korean radish
0.25 lb (113 g) chinese noodles
1 large green onion
5 cloves garlic
salt, black pepper, and msg

How to prepare

Cut the beef into pieces and divide the radish into two pieces.
Boil the beef and radish in 30 cups of water.
Reduce the heat and simmer for 1 hour until the meat is very tender.
Remove the meat and radish from the broth.
Allow the broth to cool and skim off any excess fat.
Slice the meat thinly into small pieces.
Slice the radish into pieces that are 0.13 inches thick.
Add the meat, radish, and crushed garlic to the broth.
Bring to a boil again.
Slice the large green onion into rings.
Season with salt, black pepper, and green onion, and adjust the seasoning to taste before serving.

Variations

Add sliced mushrooms or tofu for a vegetarian version of this soup.
Use different cuts of beef or add additional vegetables for a unique twist on this classic recipe.

Cooking Tips & Tricks

Be sure to simmer the beef and radish for at least 1 hour to ensure that the meat is tender and flavorful.

- Skim off any excess fat from the broth to create a clear and clean soup.

- Adjust the seasoning to taste before serving, adding more salt, pepper, or green onion as needed.

Serving Suggestions

Sollongtang is traditionally served with a side of rice and kimchi for a complete and balanced meal.

Cooking Techniques

Simmer the beef and radish slowly to extract maximum flavor from the ingredients.

- Skim off any excess fat to create a clear and clean broth.

Ingredient Substitutions

Use chicken or pork instead of beef for a different flavor profile.

- Substitute daikon radish for Korean radish if needed.

Make Ahead Tips

Sollongtang can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Presentation Ideas

Serve Sollongtang in individual bowls, garnished with sliced green onion and a sprinkle of black pepper for a beautiful presentation.

Pairing Recommendations

This soup pairs well with a side of steamed rice, kimchi, and a refreshing cucumber salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Nutrition Information

Calories per serving

Each serving of Sollongtang contains approximately 350 calories.

Carbohydrates

Sollongtang is a low-carb dish, with only a small amount of carbohydrates coming from the radish and noodles.

Fats

This dish is relatively low in fat, especially if you skim off any excess fat from the broth before serving.

Proteins

Sollongtang is a protein-rich dish, with the beef and beef shank providing a good amount of protein per serving.

Vitamins and minerals

This soup is rich in vitamins and minerals, particularly from the beef and radish. It is a good source of iron, potassium, and vitamin C.

Alergens

This recipe contains beef and noodles, which may be allergens for some individuals. Be sure to check for any food allergies before serving.

Summary

Sollongtang is a nutritious and satisfying dish that is low in carbs and fats, but high in protein, vitamins, and minerals.

Summary

Sollongtang is a delicious and nutritious Korean beef soup that is perfect for warming up on a cold day. With its rich flavor and hearty ingredients, this dish is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a cold winter day, and I was browsing through a book of traditional Korean recipes that a friend had given me. As soon as I came across the recipe for Sollongtang, a rich and hearty beef bone soup, I knew I had to try it.

I had always been passionate about cooking, and I loved learning new recipes from different cultures. The idea of simmering beef bones for hours to create a flavorful and nourishing broth captivated me. So, I set out to learn how to make Sollongtang.

I reached out to my Korean friend, Mrs. Lee, who was known for her exceptional cooking skills. She graciously invited me into her kitchen and taught me the traditional method of making Sollongtang. Mrs. Lee explained that the key to a delicious Sollongtang lies in the quality of the beef bones and the slow cooking process.

She showed me how to select the best beef bones, preferably from the leg or neck, and how to clean them thoroughly before starting the cooking process. Mrs. Lee emphasized the importance of using fresh ingredients and taking the time to simmer the bones until the broth was rich and flavorful.

As the Sollongtang simmered on the stove, filling Mrs. Lee's kitchen with a tantalizing aroma, she shared stories of her childhood in Korea and how her mother used to make Sollongtang for the family on special occasions. I listened intently, absorbing every detail of the recipe and the memories associated with it.

After several hours of simmering, the Sollongtang was finally ready. Mrs. Lee ladled the steaming broth into bowls and garnished it with sliced green onions and a sprinkle of black pepper. I took my first sip and was instantly transported to Korea, where the hearty soup is a beloved comfort food.

From that day on, Sollongtang became a staple in my kitchen. I would often make a big batch and share it with friends and family, who marveled at the depth of flavor and richness of the broth. I continued to refine the recipe, experimenting with different cuts of beef and adding my own twist to the traditional dish.

Over the years, I have made Sollongtang for countless dinner parties and gatherings, always receiving rave reviews from my guests. The recipe has become a part of my culinary repertoire, a reminder of the day I first learned how to make it from Mrs. Lee.

As I pass on the recipe for Sollongtang to my grandchildren, I hope they will cherish it as much as I do. I hope they will appreciate the time and effort that goes into making this traditional Korean dish and the stories and memories that come with it.

In the end, Sollongtang is more than just a soup for me. It is a connection to my Korean heritage, a symbol of the bonds formed through food and shared experiences. And every time I make a pot of Sollongtang, I am reminded of the day I first saw the recipe and was immediately drawn to it, setting off a journey of culinary discovery and cultural appreciation.