Seolleongtang is the kind of Korean soup that asks for time, not complicated technique. Beef bones and brisket simmer slowly until the broth turns softly milky, then each bowl is finished with rice, green onion, salt, and pepper at the table.
What Is Seolleongtang?
Unlike a heavily seasoned stew, this bowl is intentionally simple. The broth carries the flavor, while the final seasoning is left to the person eating it. That makes it a comforting place to start if you are new to Korean soup and rice dishes.
👑 Seolleongtang (설렁탕)
Seolleongtang is a Korean ox bone soup with tender brisket and a gently simmered milky broth, served with rice, green onion, salt, and pepper.
⚡ Nutrition: N/A kcal (per serving / 6인분 기준) • Protein: N/A • Carbs: N/A • Fat: N/A • Sodium: N/A
🍳 Required Equipment: Large stockpot, fine skimmer, ladle
🌱 Dietary & Lifestyle Tags: Dairy-Free • Comfort Food • Korean Soup
🛒 Ingredients (Dual Measurements)
- 2 kg (4.4 lb) beef leg bones
- 500 g (1.1 lb) beef brisket
- 8 L (34 cups) water
- 1 large onion, halved
- 300 g (10.6 oz) Korean radish or daikon
- 4 green onions, divided
- Fine salt and ground black pepper, to serve
- Cooked short-grain rice and kkakdugi, to serve
🍳 Master Step-by-Step Cooking Instructions
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Step 1: Soak and prepare: Soak the bones and brisket in cold water for 30 minutes. Drain, rinse the bones well, and trim the green onions. Keep two green onions for serving.
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Step 2: Blanch the bones and beef: Cover the bones and brisket with fresh water. Bring to a full boil for 10 minutes, then discard the water and rinse the pot, bones, and beef clean.
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Step 3: Simmer until the broth turns milky: Return the bones and brisket to the clean pot with water, onion, radish, and two green onions. Bring to a boil, lower to a steady simmer, and cook for about 6 hours. Remove the brisket once tender, cool slightly, and slice thinly.
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Step 4: Assemble and season at the table: Strain and reheat the broth. Divide sliced brisket between bowls, pour over hot broth, and finish with sliced green onion. Serve rice, salt, black pepper, and kkakdugi alongside.
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💡 Smart International Ingredient Substitutions
- Korean radish: Use daikon when Korean radish is not available.
- Beef leg bones: Ask a butcher for marrow-rich soup bones.
🍽️ Perfect Korean Food Pairings (What to Serve With This)
- Seven-Jewel Rainbow Bibimbap: A colorful Korean rice bowl for a complete meal.
❓ Frequently Asked Questions (FAQ)
Q: Why is my broth not white?
Long, steady simmering and marrow-rich bones create the pale opaque broth. Do not add dairy.
Q: Can I make it ahead?
Yes. Chill the broth, remove the solidified surface fat, then reheat gently before serving.
Serving Tip: Season the served bowl, rather than the entire stockpot, so each person can adjust salt and pepper to taste.
🏷️ Recipe Keywords & Dietary Tags:
