Filipino · soup
Bulalo (Beef Bone Marrow Soup)
Bulalo (Beef Bone Marrow Soup) reads funk & ferment 6.6, umami 5.8 and salinity 5.6 on Palate's 0–10 flavor X-ray — a Filipino soup, about 2 hr 20 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 8.2 / 10
- Sweet & Fruity — 4.5 / 10
- Sour & Bright — 1.3 / 10
- Bitter & Earthy — 1.6 / 10
- Rich & Fat — 2.9 / 10
- Aromatic & Spice — 3.5 / 10
The measured notes (of 18)
Funk & Ferment 6.6 · Umami 5.8 · Salinity 5.6 · Marine & Briny 5.2 · Sweetness 4.0 · Allium 3.2 · Richness 2.7 · Warm Spice 1.6 · Fruity 1.6 · Earthy 1.5 · Sourness 1.3 · Bitterness 1.2 · Herbaceous 1.2 · Heat 1.0 · Nutty 0.6
What's in it (9)
- 3 lbs beef shank with marrow bone
- 2 ears corn on the cob, cut into chunks
- 2 cups bok choy
- 1/2 small cabbage, wedged
- 2 potatoes, quartered
- 1 onion, halved
- 2 tbsp fish sauce
- 1 tsp black peppercorns
- 8 cups water
Time & effort: about 2 hr 20 min (20 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 81.6 kcal, 6.4 g protein, 5.3 g fat, 2.3 g carbs
Dietary: Contains meat — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Boil beef shank and bone in water with onion and peppercorns, skimming impurities, until meat is fork-tender and marrow softens.
- Add corn, potatoes, and cabbage in the last 20 minutes.
- Season with fish sauce and serve piping hot.
Dishes with a similar flavor shape
- Banh Canh (Thick Noodle Soup) — Vietnamese
- Kkakdugi (Cubed Radish Kimchi) — Korean
- Thai Spring Rolls (Por Pia Tod) — Thai
- Kimchi (김치) — Korean
- Vietnamese Style Shu Mai — Vietnamese
Keep reading: what funk & ferment, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.