There are a few Korean soups that have a milky white color, and sul lung tang is much loved one. The basis of this soup is sagolguk, which is white beef bone broth. It takes a very long time boiling to get this soup broth white, so try this recipe when you are staying home on a rainy day.
2 lb beef rib steak
1 lb beef soup bone
1 lb beef shank or beef brisket
1 small whole white radish, about 1 lb
l/4 lb white flour noodle (gikye guksu)
5 cloves of garlic
1 stalk of Korean leek, cut into 3-4 large pieces (daepa 대파)
1 gallon of water
1 stalk of green onion, cut into small pieces
dash of salt and black pepper
Prepare the broth -- in a large pot (8-qt) put the bones and meat into cold water, soak for 1 hr to remove the blood. Put the bones back in the pot with enough water to cover and bring to rapid boil, uncovered.
Drain this first boil water, and add enough cold water to cover bones again. Bring it to 2nd boil and add the rest of the meat in. When it starts boiling again, turn the heat to medium and cook for on medium heat for about 1 hour.
Add the white radish into the boiling pot, and cook until meat and white radish are tender. Remove the white radish and meat (leave the soup bones in). Cut the radish into small bite-sized squares approx l"x2", and slice the beef into thin pieces lengthwise. Set both aside.
Keep boiling the bones, adding more water if necessary. When it looks milky, remove some of the broth and add more water to compensate. Keep repeating this process until you get enough milky broth out of the bones – it will take 3-4 hours total.
Cool the broth by putting in the refrigerator for an hour or longer, when a layer of fat has hardened on the top, remove and discard.
Take out enough broth for the amount you are making (about 1 1/2 cup per person) and freeze the remaining broth. Put the broth into a pot again and add the sliced meat, crushed garlic and Korean leek into the broth and boil again until leek gets tender, about 10-15 min.
Noodles are optional, but if you like, boil the noodles for 5-8 minutes, drain and set aside.
Prepare each person's serving bowl -- in a large bowl, put some meat and radish pieces. Just before before scooping the soup, dip an individual-serving of the cooked noodles into the large pot to cover the noodles with hot broth, then place them in the same bowl. Scoop soup using a large ladle and cover the noodles thoroughly. Garnish with green onion pieces and add salt and pepper to taste while eating.
If you wish you can also serve the extra meat pieces separately with a dipping sauce (Mix 1 tsp wasabi, 1 tsp soy sauce, 1 tsp vinegar).