Seolleongtang

Nutrition · per serving

Steps

1. 1

   Rinse the beef marrow or knuckle bones under cold running water. Put them in a pot, cover with cold water, bring to a full boil for 5 minutes, then drain and rinse the bones well to remove blood and impurities. Rinse the pot clean as well; this short parboil helps the broth turn clean and pleasantly milky rather than muddy.

   1.2 kg beef marrow or knuckle bones
2. 2

   Return the cleaned bones to the pot with the water. Bring to a hard boil over high heat, then keep it at a steady, vigorous boil for 35 minutes, skimming any foam during the first 10 minutes. A stronger boil than for many Western stocks is the key technique here: it emulsifies collagen, fat, and minerals into the liquid, creating the characteristic opaque white broth.

   1.2 kg beef marrow or knuckle bones2.2 L water
3. 3

   Add the beef brisket, garlic cloves, and scallions. Continue boiling for 15 minutes, turning the brisket once so it cooks evenly. The brisket is ready when a skewer slides in with light resistance and the meat is cooked through but still sliceable.

   250 g beef brisket6 cloves garlic cloves, lightly crushed2 scallions, cut into 5 cm lengths
4. 4

   Lift out the brisket and let it rest for 5 minutes so the juices settle. Strain the broth if you want a neater finish, then return the broth to the pot and keep it at a low simmer. Slice the brisket thinly across the grain for tenderness.

   250 g beef brisket
5. 5

   While the brisket rests, blanch the fresh rice noodles in boiling water for 1-2 minutes, just until loosened and hot. Drain well. Avoid overcooking; they should stay springy because they will soften further in the hot broth.

   200 g fresh rice noodles
6. 6

   Divide the noodles between 2 serving bowls and top with the sliced brisket. Ladle over the very hot broth. Finish with the finely sliced scallions, fine sea salt, and ground black pepper. Serve immediately, with extra salt and pepper at the table if desired, since seolleongtang is traditionally seasoned by the diner.

   200 g fresh rice noodles250 g beef brisket2 scallions, finely sliced6 g, or to taste fine sea salt1 g, or to taste ground black pepper

Origin & History

Seolleongtang is a classic Seoul beef-bone soup traditionally made by simmering ox bones, meat, and aromatics for many hours until the broth becomes milky white. It has long been valued as a nourishing everyday meal, and one of its defining customs is that the broth is served lightly seasoned so each diner can adjust salt and pepper to taste.