Seolleongtang (설렁탕 (seolleongtang))
Overview
Seolleongtang is a Korean ox bone soup with a milky white broth, made by boiling beef leg bones for many hours until the collagen and marrow cloud the liquid. Thin slices of brisket are added, and the soup is served plain so each diner can season it at the table with salt, black pepper and plenty of chopped spring onion. Thin wheat noodles or rice are added to the bowl, and it is always eaten with kimchi, especially radish kimchi. Its clean, gentle flavour makes it a favourite comfort food and a common breakfast or late-night meal in Seoul.
Pictures
History
Seolleongtang is closely associated with Seoul, where specialist restaurants have served it for generations. A popular story links it to royal agricultural rites, but its exact origin is uncertain. It belongs to the gomtang family of long-simmered Korean bone soups and remains a classic of everyday Korean dining. Some well-known Seoul restaurants serving it have been open for decades and attract long queues.
Main ingredients
Ox bones, beef brisket, spring onion, rice, salt, black pepper. The soup is built on milky ox bone broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Recipe outline serves 4 · ~620 min
Ingredients
- 2 kg ox leg bones, soaked
- 500 g beef brisket
- 1 onion
- spring onions, chopped
- cooked rice or thin noodles
- salt, black pepper
Allergens: Contains: Gluten. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Blanch the bones, rinse, then boil them in fresh water for 8-10 hours, topping up the water.
- Add the brisket for the last 2 hours, then slice it thinly.
- Put rice or noodles and beef in bowls and pour over the milky broth.
- Season at the table with salt, pepper and spring onion.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.