Authentic Korean Seolleongtang: Ox Bone Soup Recipe

Ingredients

1 kg beef bones
300 g brisket
2 onions
10 cloves of garlic
3 leeks
2 tablespoons salt
1 tablespoon ground black pepper
8 cups of water
2 green onions for garnish

Steps and instructions

Soak the beef bones and brisket in cold water for 1 hour to remove any blood.
Place the beef bones in a large pot, add water until the bones are fully covered. Bring to a boil over high heat for about 10 minutes.
Drain the water and rinse the bones under cold water to remove any impurities.
Place the rinsed bones back into the pot, add 8 cups of water, onions, garlic, and leeks. Bring to a boil over high heat.
Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for about 6 hours. Check occasionally and add more water if needed.
After 6 hours, remove the beef bones and vegetables from the pot. Strain the broth into another pot and let it cool. Once cooled, skim off any fat from the surface.
While the broth is cooling, slice the brisket into thin pieces.
Reheat the broth over medium heat, add the brisket slices, and season with salt and black pepper. Cook for another 10 minutes.
Prepare serving bowls, ladle the soup into the bowls. Garnish with sliced green onions before serving.

Tools for making

Large pot - A large pot will be needed to cook the beef bones and simmer the broth for several hours.
Strainer - A strainer will be necessary to separate the broth from the cooked bones and vegetables.
Knife - A knife is needed to slice the brisket into thin pieces.
Ladle - A ladle will be used to scoop and serve the soup into bowls.
Serving bowls - Serving bowls are required to serve the finished seolleongtang.

Recipe variations

Use ox bones instead of beef bones for a richer flavor.
Add Korean radish or daikon to the broth for extra depth of flavor.
Replace the brisket with thinly sliced beef sirloin or ribeye.
Add rice cakes (tteok) or noodles for a heartier version.
Include Korean chili flakes (gochugaru) for a spicy kick.
Add mushrooms such as shiitake or enoki for an umami boost.
Make a vegetarian version by using vegetable broth instead of beef broth and omitting the meat.
Experiment with different garnishes such as sesame seeds, chili oil, or kimchi.
Add tofu for added protein and texture.
Try adding a splash of soy sauce or fish sauce for extra savory flavor.

Recipe overview

Seolleongtang is a traditional Korean soup that features a rich and milky broth made from simmering beef bones for several hours. This comforting and nourishing dish is perfect for cold weather and is often enjoyed with a bowl of rice. The soup is typically unseasoned when served, allowing you to add salt and pepper to your own taste. This recipe will guide you through the process of making Seolleongtang at home. Although it requires a long cooking time, the process is straightforward and the result is worth every minute! Expect a warm, hearty soup that is both delicious and deeply satisfying.

Common questions

Can I use a different cut of beef instead of brisket? Yes, you can use other cuts of beef such as chuck or shank as a substitute for brisket.
Do I need to peel the onions and garlic? Yes, it is recommended to peel both the onions and garlic before adding them to the pot.
What if I don't have leeks? If you don't have leeks, you can omit them or substitute with green onions.
How do I skim off the fat from the broth? To skim off the fat, you can use a ladle or a fat separator. Gently remove the layer of fat that floats on the surface of the cooled broth.
Can I make this recipe in a slow cooker? Yes, you can transfer the beef bones, vegetables, and water to a slow cooker and cook on low heat for 8-10 hours.
Can I freeze the leftover soup? Yes, you can freeze the leftover soup in an airtight container for up to 3 months. Thaw it in the refrigerator before reheating.

Serving dishes and utensils

Large pot - A large pot is necessary for boiling the beef bones and simmering the broth.
Strainer - A strainer is needed to strain the broth and remove any solids.
Cooking spoon - A cooking spoon is essential for stirring the ingredients while cooking.
Soup ladle - A soup ladle makes it easy to scoop and serve the hot soup into bowls.
Serving bowls - Serving bowls are needed for presenting the Seolleongtang.
Sharp knife - A sharp knife is required for slicing the brisket into thin pieces.

Origin stories

Seolleongtang is a traditional Korean soup that has a history dating back to the Joseon Dynasty, where people would simmer beef bones for a long time to create a rich and nutritious broth. The dish is often associated with the Korean Lunar New Year, as it was traditionally served to provide warmth and nourishment during the cold winter months. It is also commonly enjoyed in Seoul, the capital of Korea, where there are even restaurants dedicated exclusively to this dish. The name Seolleongtang is a combination of two Korean words, "Seolleong" meaning ox and "tang" meaning soup, underscoring the importance of the beef bone broth in this dish. It is a testament to the Korean culinary tradition that values patience and meticulousness in the pursuit of deep flavors and nourishing meals.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.