Name: Seolleongtang (Ox Bone Soup)
Prep time: 3 h 30 min
Cook time: 10 h 30 min
Total time: 14 h
Yield: 8 to 10 servings
Cuisine: Korean
Ingredients: 2 kg beef leg bones, knuckle bones, or ox bones, cut crosswise; 700g beef brisket or shank; 6 liters cold water for soaking, plus more as needed; 5 liters water for the main broth; 1 medium Korean radish, about 500g, peeled and cut into large chunks, optional; 1/2 large onion, peeled, optional; 6 scallions, finely sliced, for serving; 2 tablespoons coarse sea salt, for serving at the table; 2 teaspoons freshly ground black pepper, for serving at the table; Cooked short-grain rice, for serving; Kkakdugi (cubed radish kimchi), for serving

Question 1

How do you make seolleongtang broth turn milky white?

Accepted Answer

Make seolleongtang broth milky by soaking beef leg bones for 3 hours, blanching them for 12 minutes, scrubbing them clean, then boiling the cleaned bones with steady movement for 8 to 9 total hours. A timid simmer makes clear stock, not opaque ivory Korean ox bone soup.

Question 2

Why do you soak and blanch ox bones before making seolleongtang?

Accepted Answer

Soak ox bones in cold water for 3 hours, changing the water every hour, to pull out blood and bone dust. Blanching the soaked bones for 12 minutes removes gray foam and impurities. Starting with scrubbed bones and a washed pot keeps seolleongtang clean, white, and balanced.

Question 3

What bones are best for Korean ox bone soup?

Accepted Answer

Use 2 kg beef leg bones, knuckle bones, or ox bones cut crosswise for Korean ox bone soup. Cross-cut bones expose marrow and joint collagen, which give seolleongtang its opaque ivory color and body. Clean white bones with some marrow work better than random beef bone scraps.

Question 4

Can I make seolleongtang in a pressure cooker?

Accepted Answer

Yes, a pressure cooker can shorten seolleongtang, but do not skip soaking, blanching, and scrubbing the bones. Cook the cleaned bones under pressure for 2 hours, release the pressure, then boil the broth uncovered for 1 to 2 hours to emulsify it into a milky soup.

Question 5

Why is seolleongtang served without salt in the pot?

Accepted Answer

Seolleongtang is simmered without salt because each bowl is seasoned at the table. Start with 1/4 teaspoon coarse sea salt and 2 pinches freshly ground black pepper per bowl, then adjust with sliced scallions. Serving the broth plain keeps the pot flexible and preserves the dish's table-seasoned character.

Question 6

How do you store homemade seolleongtang broth?

Accepted Answer

Store homemade seolleongtang broth unseasoned for 4 days in the refrigerator or 3 months in the freezer. Chill the broth first so the fat firms on top, then remove only the thick cap. Refrigerate sliced beef separately in a little broth so the meat stays moist.

Culinary Explorer

Seolleongtang (Ox Bone Soup)

Ingredients

beef leg bones, knuckle bones, or ox bones

beef brisket or shank

cold water for soaking

Where cooking meets culture.

Ingredient	Quantity
beef leg bones, knuckle bones, or ox bonescut crosswise	2 kg
beef brisket or shank	700g
cold water for soaking	6 liters, plus more as needed