INSTANT SEOLLEONGTANG (KOREAN OX BONE SOUP)
Steps:
- 1. Bring a pot of water to a running boil; add sauce packets and beef slices. Boil for about 10 minutes to create a beefy broth and discard foam with spoon or ladle. 2. Add the noodles and boil another 5 minutes, allowing noodles to separate on its own. Sample the noodles; it should retain a slight crunch as opposed to being soggy. 3. Transfer to a noodle bowl and add the garnish. Eat hot before the noodles get soggy!
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- Soak the bones in cold water to draw out as much blood as possible, about 1 hour (or longer if you have time). Rinse well and drain.
- Add the bones to a large stockpot (preferably 8 quarts or largewith enough cold water to cover. Bring it to a boil over high heat. Reduce the heat to medium, and boil for 5 minutes.
- Fill up the pot with cold water, leaving a little room for boiling. Bring it to a boil over high heat, and reduce the heat to medium.
- Fill up the pot with fresh water again. Bring to a boil over high heat. Reduce the heat to medium. Cover, and boil until the broth becomes rich and milky, 3 - 5 hours. Reduce the heat a little, as necessary, to maintain a moderate boil. Add more water if the liquid reduces too quickly while boiling. Pour the milky broth through a colander into the pot or large bowl that contains the first batch. You can repeat this one more time, if desired. Just mix them all at the end to even it out.
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