Sol-long-tang or Rice & Beef Noodle Soup is rice beef noodle soup seasoned with sesame seeds, salt, pepper, scallions, and sesame oil. This dish has long been favored by Koreans as one of the staples of Korean cuisine and has been undisputedly favored as a primal dish common to most cultures. It is served with rice in which the rice may be directly added to the soup. The meal is also accompanied by numerous side dishes, including kimchi or kaktugi. As butter is to bread, kimchi or kaktugi is an inseparable side dish for this meal.
Fact: Sollongtang has been known to be one of the best remedy for curing a hangover in the Korean culture.
Â½ lb beef rib steak
1â…“ lb shank of beef
Â½ whole Korean radish
Â¼ lb Chinese noodles
1 large green onion
5 cloves garlic
Salt, black pepper
Very large pot with cover
Cut the beef into pieces and divide the radish into two pieces. Boil the beef and radish in 30 cups of water. Lower the heat and simmer for 1 hour till the meat is very tender.
Take the meat and radish out of the broth. Cool the broth and cut off the excess fat. Slice the meat thinly into small size. Slice the radish into pieces 1/8″ thick.
Add the meat, radish and crushed garlic to the broth. Then boil again.
Place noodles. Originally, you put buckwheat noodles in the soup. Nowadays, you can put other thin noodles such as Chinese noodles.
Cut large green onion into rings. Add salt, black pepper, and green onion and check seasoning by salt before serving.