Living in the U.S., there are times when I crave a rich bowl of seolleongtang that I used to enjoy in Korea.

If you live near a Korean town, you can just go to a restaurant, but in areas without one, you might have to drive quite a distance just to have a bowl of seolleongtang.

So, I think it's a good idea to make a pot of it at home when I have the time.

You only need some oxtails and brisket, along with green onions, which are easy to find at an Asian market.

You can easily get oxtails at a Korean market like H Mart or an Asian market, and for brisket, you can buy it at an American grocery store.

The first thing you need to do is to drain the blood. Put the oxtails in a large pot and cover them completely with cold water, then let them sit for about 12 hours.

It's better to change the water two or three times during this process. If you rush this step, the broth may have an off smell, so it's best to take your time and do it right.

After draining the blood, put the oxtails in fresh cold water and bring it to a boil over high heat for about 20-30 minutes.

When it first boils, a lot of foam and impurities will rise to the surface. Don't hesitate to throw this water away.

It's also a good idea to rinse the oxtails under running water and clean the pot as well.

Now it's time to make the real seolleongtang broth.

Add about 10 times the amount of cold water compared to the oxtails and bring it to a boil over high heat.

Once it starts boiling vigorously, reduce the heat to medium-low and let it simmer for about 8-10 hours.

If the water level gets too low, you can add hot water gradually.

Here's a practical issue of living in the U.S.: you need to keep the stove on for 10 hours, so it's best to plan for a day at home.

Designate a weekend day for cleaning, watching TV, and catching up on chores while making seolleongtang.

Once the broth is sufficiently rich, let it cool and store it in the refrigerator. The next day, if there's a layer of solidified fat on top, you can skim it off for a cleaner broth.

Since it's a waste to throw away the oxtails after just one boil, you can add more water and make a second broth. Mixing the first and second broths will give you a generous amount.

Soak the brisket in cold water for about 30 minutes to drain the blood, and add it when making the second broth, cooking it for about an hour.

Once the brisket is well-cooked, remove it, let it cool, and shred or slice it thinly.

Now, serving it is simple. Bring the milky broth to a boil in a stone pot or regular pot, add rice and the sliced brisket, and generously top it with chopped green onions.

It's best for each person to season their own bowl with salt and pepper to taste.

With just a bit of kimchi on the side, you won't need many other side dishes.

Honestly, seolleongtang is a dish that requires time more than skill to make.

However, if you make a big batch and freeze it in portions, it changes the game.

On days when you don't feel like cooking, just take a container out of the freezer, heat it up, and enjoy it with a bowl of rice.

Sometimes, when living in the U.S., I miss a warm and rich Korean broth, but a bowl of seolleongtang that I made myself is just as good as what you'd find in a restaurant.

If you plan to be home for a day, try making a big pot. It takes a while, but having a batch in the freezer is quite comforting.

You can enjoy delicious seolleongtang for more than two days.

When you invite guests over, they really enjoy it too! ^^*