Description

Korean Seolleongtang is a traditional Korean ox bone soup famous for its milky-white broth, delicate beef flavor, and comforting texture. Beef bones are slowly simmered for hours to extract their rich flavor, while tender slices of beef are added to the finished broth and served with plenty of fresh green onions.

Unlike heavily seasoned Korean soups, Seolleongtang has a naturally mild flavor. Traditionally, the soup is seasoned at the table with salt, black pepper, and chopped green onions, allowing each person to adjust the flavor to their preference.

This authentic Seolleongtang recipe is perfect for a comforting Korean family meal. Serve it with steamed rice, kimchi, and Korean side dishes for a traditional restaurant-style experience at home.

Preparation Time: 30 minutes

Cooking Time: 6 hours

Rest Time: 10 minutes

Total Time: 6 hours 40 minutes

Servings: 6 people

Difficulty: Intermediate

Cooking Temperature: Low Simmer (185–200°F / 85–95°C)

Why You Will Love This Korean Seolleongtang

• Rich, naturally creamy-looking bone broth.
• Tender slices of beef.
• Traditional Korean comfort food.
• Mild broth that can be seasoned to taste.
• Perfect with steamed rice and kimchi.
• Deep flavor from slow-simmered beef bones.
• Excellent make-ahead soup.
• Authentic Korean restaurant-style dish.

How to Make Korean Seolleongtang

1. Soak the Beef Bones

Place the ox bones in a large pot or bowl.

Cover completely with cold water and soak for at least 2 hours, changing the water once or twice.

This helps remove excess blood and impurities.

2. Blanch the Bones

Transfer the drained bones to a large stockpot.

Cover with fresh water and bring to a strong boil.

Boil for about 10 minutes.

Drain the bones and discard the water.

Rinse the bones thoroughly under cold running water.

Clean the pot before continuing.

3. Start the Broth

Return the cleaned bones to the pot.

Add enough fresh water to cover the bones generously.

Bring to a boil over medium-high heat.

Skim away any foam that rises to the surface.

4. Slowly Simmer

Reduce the heat to low.

Cover partially and simmer gently for about 5–6 hours.

Add more hot water when necessary to keep the bones covered.

The broth should gradually develop a rich milky-white appearance.

5. Prepare the Beef

During the final stage of cooking, add the beef brisket to the broth.

Simmer for about 45–60 minutes until the beef becomes tender.

Remove the brisket and allow it to cool slightly.

Slice it thinly against the grain.

6. Strain the Broth

Carefully remove the bones and strain the broth through a fine-mesh strainer.

Return the clear, milky broth to a clean pot.

For a cleaner broth, refrigerate it and remove excess solidified fat from the surface before reheating.

7. Season the Soup

Reheat the broth gently.

Add sliced beef to individual serving bowls.

Pour the hot broth over the beef.

Add plenty of chopped green onions.

Traditionally, salt and black pepper are served separately so everyone can season their own bowl.

8. Rest and Serve

Allow the Seolleongtang to rest for about 10 minutes before serving.

Serve with steamed Korean rice, kimchi, and Korean side dishes.

Tips for Perfect Seolleongtang

• Soak and blanch the bones properly for a cleaner broth.
• Simmer gently rather than boiling aggressively.
• Keep the bones covered with water throughout cooking.
• Use beef brisket for tender slices of meat.
• Chill the broth if you want to remove excess fat easily.
• Season the soup at the table for a more traditional experience.
• Add plenty of green onions for fresh flavor.

Delicious Recipe Variations

Beef Brisket Seolleongtang

Use extra thinly sliced brisket for a meatier bowl.

Ox Knee Seolleongtang

Add ox knee bones for a richer, more gelatinous broth.

Extra Green Onion Seolleongtang

Add a generous amount of sliced green onions for a fresher flavor.

Noodle Seolleongtang

Add thin Korean noodles to the finished broth for a more filling meal.

Rice Seolleongtang

Serve steamed Korean rice directly in the soup for a traditional hearty bowl.

What to Serve with Korean Seolleongtang

• Steamed white rice
• Kkakdugi
• Napa cabbage kimchi
• Korean cucumber salad
• Seasoned bean sprouts
• Pickled radish
• Green onions
• Roasted seaweed

How to Store Leftover Seolleongtang

Allow the soup to cool completely.

Store the broth and beef separately in airtight containers when possible.

Refrigerate for up to 4 days.

Reheat the broth gently on the stovetop until thoroughly hot before serving.

Can Korean Seolleongtang Be Frozen?

Yes.

Allow the broth and beef to cool completely.

Transfer them to freezer-safe containers and freeze for up to 3 months.

Thaw overnight in the refrigerator before reheating gently on the stovetop.

For the best texture, add fresh green onions when serving.