Easy 1 Hour Seolleongtang 설렁탕- Korean Ox Bone Soup
This is a short cut "cheat" recipe using pre packaged ox bone broth and some of my tips for making it 10x better. I have a full detailed recipe on how to make it from scratch, but this is for people who don't have time to boil ox bones for a whole day!
- Prep time
- 18 min
- Cook time
- 42 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb brisket
- 1 tsp dashida ((Korean beef bouillon))
- 1/2 small onion
- 2 scallions (white part)
- 1 crushed garlic clove
- 34 oz store bought ox bone broth (about 2 packages)
- 1 3/4 cups water
- rice
- chopped green onions
- salt
- somyeon noodles (optional)
Instructions
- 1
In a pressure cooker- add the brisket, dashida, onion, scallions, crushed garlic, and water. The water should cover most of the brisket. If it doesn't, you can add a little more.
- 2
Pressure cook for 45 minutes with the valve sealed, then quick release when it is done.
- 3
Set the brisket aside, then strain the broth and discard the onions and garlic. You should have about 2 cups of broth.
- 4
Heat up the packaged bone broth in a pot and add all of the previously strained beef broth to it. Bring it to a medium boil and cover for about 5 minutes. The packaged bone broth alone is a bit bland- but the added beef broth will help it a lot!
- 5
Serve with rice, somyeon noodles (optional), and chopped green onion. Add salt and pepper to taste. Enjoy with kkakdugi kimchi- I have a recipe for it here