Seolleongtang (Ox Bone Soup)
- Korean Food Addict
- Jun 27, 2025
360 min
Story
About Seolleongtang
Seolleongtang is a traditional Korean soup made by simmering ox bones and beef for many hours. It features a distinctive milky white broth with a mild, clean taste.
Deep Nutrition
Rich in calcium and collagen from ox bones, plus protein from beef brisket. Excellent for nourishment and recovery.
Clean Flavor
Simply seasoned with salt and pepper to let the natural flavors shine through without heavy seasonings.
Long History
A beloved dish since the Joseon Dynasty, enjoyed by common people and still cherished by Koreans today.
Instructions:
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Prepare Bones and Meat
- Soak 1kg ox bones and 500g beef brisket in cold water for 2 hours
- Change water 2-3 times during soaking
- Rinse thoroughly under running water
- Clean marrow areas of bones
- Prepare Bones and Meat
- Soak 1kg ox bones and 500g beef brisket in cold water for 2 hours
- Change water 2-3 times during soaking
- Rinse thoroughly under running water
- Clean marrow areas of bones
- Blanch the Bones
- Place bones and brisket in large pot with water
- Boil on high heat to remove impurities
- Boil for 5 minutes then discard water
- Rinse bones clean - this ensures clear broth
- First Boil
- Add bones, brisket, and 4L water to clean pot
- Add 2 green onions, 10 garlic cloves, 1 ginger
- Boil on high then reduce to medium heat
- Simmer uncovered for 2 hours
- Remove Brisket
- Remove brisket after 2 hours
- Check doneness with a fork
- Rinse in cold water to cool
- Continue boiling the bones
- Second Boil
- Add 2L more water to the bones
- Bring to boil again on high heat
- Maintain medium heat, uncovered
- Simmer 3-4 more hours until broth turns milky white
- Slice the Meat
- Slice cooled brisket 0.5cm thick
- Cut against the grain for tenderness
- Cook noodles if desired (optional)
- Slice green onions thinly
- Strain the Broth
- Strain broth through fine mesh
- Cool and remove solidified fat if desired
- Remove bones and use only broth
- Season with salt (to individual taste)
- Serve
- Ladle broth into earthenware bowls and heat
- Add sliced brisket and noodles
- Top with sliced green onions
- Serve with salt and pepper on the side
Recipe Notes:
- Order ox bones from butcher in advance.
- Thorough blood removal is key to clear broth.
- Must simmer at least 5-6 hours for rich broth.
- Cooling and skimming fat makes broth lighter.
- Leftover broth freezes well.
- Traditionally seasoned with salt at the table.
- Pairs well with cubed radish kimchi.
- Add rice to soup for a hearty meal.
Ingredients:
Serving size
Main Ingredients
- 1 kg ox bones
- 500 g beef brisket
- 4 L water (first boil)
- 2 L water (second boil)
Aromatics
- 2 green onions
- 10 garlic cloves
- 1 piece ginger
Accompaniments
- thin noodles or glass noodles (optional)
- sliced green onions
- salt
- black pepper