Seolleongtang (Ox Bone Soup)

Name: Seolleongtang (Ox Bone Soup)
Total time: 5 h
Yield: 4
Cuisine: Korean
Ingredients: 1.5 kg Ox leg / marrow bones (sagol); 500 g Beef brisket or shank; 1 Onion; 2 Green onion (root ends); 6 cloves Garlic; to serve Somyeon (thin wheat noodles), cooked; to serve Cooked rice; to season Salt, pepper, chopped green onion

Ox leg bones and brisket simmered for hours into a milky-white broth, ladled over rice and noodles and seasoned to taste with salt and green onion.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Korean home kitchens · 🏺 Traditional

Seoul specialty / 서울 향토음식 — Seolleongtang is a Seoul speciality of ox bones and brisket boiled long enough to turn the broth milky white. Long sold at dedicated soup houses in the capital, it is eaten with rice, thin noodles and a bowl-side pinch of salt, and prized as warming, everyday nourishment.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

Maangchi ricely StephanieKimchi

⏱ 300 မိနစ်🍽 4 ယောက်စာ🔥 350 kcal🇰🇷 South Korea

နို့ထွက်ပစ္စည်းကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

Soak the bones in cold water for a few hours, changing the water, to draw out the blood.
💡 Soaking and the first blanch are what keep the finished broth clean and pale rather than muddy.
Bring the bones to a boil in fresh water, boil hard for 5 minutes, then tip everything out and rinse the bones — this first cloudy water is discarded.
Return the bones to the pot with fresh water and simmer hard for 3–4 hours, topping up the water and skimming fat and foam, until the broth turns milky white.
Add the brisket, onion, garlic and green onion roots partway through and simmer until the meat is tender, then lift it out, cool and slice thin.
Strain the broth; combining the first and later batches gives both body and colour.
To serve, put rice and cooked somyeon in a bowl, top with sliced beef, pour over the hot broth, and let each person season with salt, pepper and green onion.

💡 အကြံပြုချက်များ

Keep the broth at a rolling boil, not a gentle simmer — the hard bubbling is what turns the bone into that signature milky colour.
The broth is deliberately unsalted; seasoning at the table is part of how seolleongtang is eaten.
Chill leftover broth and lift off the set fat before reheating for a cleaner second day.