Seollung Tang – A Royal Soup

설렁탕
Seollung Tang may have originated during the reign of King Sejong during the Joseon period.
One legend tells that the king visited the Seonnongdan area where the people were praying for a good harvest while plowing a rice field. On the Kings arrival at the site of the plowing, it began raining quite heavily, and the people took that as a sign that the King’s visit had ensured they would have a plentiful harvest. An ox was butchered and cooked in various ways in honor of the King. One of the dishes served to the King was seollung tang which he praised.
Note: This is part of a series of Korean Royal Cuisine dishes.

Servings: 10

Ingredients

Broth

2

pounds

beef knuckle (leg) bones

1

pound

beef brisket

2

ounces

ginger

8 to 12

cloves

garlic

1

each

medium white or yellow onion

8

quarts

water

Soup

1

pound

Cooked beef brisket (from above)

6

cloves

garlic

salt

pepper

Optional Soup Ingredient

1

each

daikon radish

Garnish

2

each

green onions


Procedure

Preparation

Broth:

Knuckle Bones;

Place the knuckle bones in a large bowl or other container and cover completely with cold water.

Let soak for for at least two hours.

Drain and rinse with warm water.

Brisket;

Place in a bowl, cover with cold water and soak for 1/2 hour.

Drain and rinse with warm water.

Ginger;

Slice ginger into roughly 1/8 inch thick slices.

Garlic;

Slice each clove in half from top to bottom.

Onion;

Peel, rinse and cut into quarters from top to bottom.

Cooking Broth

Fill a large (8 quart) stock pot with water and bring to full boil over high heat.

Reduce heat to medium, carefully add the bones and return to a boil, skimming off fat and foam as needed.

Reduce heat to low, add brisket, and simmer for two hours.

Remove brisket from broth and let cool.

Slice the brisket on a bias into roughly 1/8 inch thick slices and refrigerate until final soup prep.

Continue to simmer the broth for another two hours.

Carefully remove bones one at a time and strip off any remaining meat.

Refrigerate the meat and return the bones to the broth.

Add onion, ginger, and garlic to the broth and continue to simmer for at least four more hours, skimming off oil as needed.

Carefully remove knuckle bones from the broth.

Transfer broth to another pot, straining out any remaining solids.

Refrigerate broth overnight. Discard bones and solids.

Cooking Soup

Skim any fat from refrigerated broth.

Thin slice the garlic cloves from top to bottom.

Optional Daikon Radish:

Peel and slice into roughly 1/4 inch thick slices. Cut each slice into about one inch squares.

Add the optional radish and/or the garlic to the pot and bring to a boil. Reduce heat to low and simmer for 2 hours.

Roughly chop the green onion.

Place the sliced brisket and bone meat into serving bowls and ladle the hot soup broth into the bowls.

Salt and pepper to taste and garnish with chopped green onion.

Serve as one dish in a Royal meal or as a main soup dish with rice and kimchi.


Nutrition Facts

Nutrition information calculated from recipe ingredients.

Serving size: 1/10 of a recipe (30.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

117.74

Calories From Fat (36%)

41.91

Calories From Protein (51%)

59.48

Calories From Carbohydrates (14%)

16.35

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 4.65g

7%

Saturated Fat 1.67g

8%

Monounsaturated Fat 2.12g

Polyunsaturated Fat 0.17g

Cholesterol 42.18mg

14%

Sodium 78.9mg

3%

Potassium 260.01mg

7%

Total Carbohydrates 4.28g

1%

Fiber 0.93g

4%

Sugar 1.49g

Net Carbohydrates 3.35g

Protein 14.17g

28%

Vitamin A 30.56IU

<1%

Vitamin C 10.26mg

17%

Calcium 47.35mg

5%

Iron 1.56mg

9%

Vitamin E 0.09mg

<1%

Vitamin D 0IU

0%

Thiamin 0.05mg

3%

Riboflavin 0.12mg

7%

Niacin 1.82mg

9%

Vitamin B6 0.22mg

11%

Folate 17.55mcg

4%

Vitamin B12 1.18mcg

20%

Pantothenic Acid 0.25mg

3%

Vitamin K 7.17mcg

9%

Phosphorus 128.46mg

13%

Magnesium 26.66mg

7%

Zinc 3.26mg

22%

Copper 0.18mg

9%

Manganese 0.11mg

6%

Selenium 12.03mcg

17%

Alcohol 0g

Caffeine 0mg

Water 832.48g

0%

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