Seolleongtang is a Korean ox bone soup traditionally simmered for hours; this 1-hour shortcut version uses pre-packaged broth and thinly sliced beef to deliver the same rich, savory depth without the extended cooking time.
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Pour pre-packaged ox bone broth into a large pot.
Add water and bring to a boil over medium-high heat.
Add thinly sliced beef brisket or shank to the broth.
Reduce heat and simmer for about 45-60 minutes until the beef is tender and the broth is rich and milky white.
Season with salt to taste.
If using glass noodles, soak and add them to the soup near the end of cooking.
Ladle into bowls over cooked rice.
Garnish with chopped green onions and black pepper before serving.
Refrigerate in an airtight container for up to 3 days. Reheat on the stovetop over medium heat; store glass noodles separately if added, as they absorb broth and soften.
Yes, but it requires simmering ox bones (knuckle, leg) for 6–8 hours. Pre-packaged broth is designed to replicate this flavor in minutes.
Slice against the grain to 1/8-inch thickness so it cooks through in 2–3 minutes when added to the hot broth.
No. Glass noodles (dangmyeon) are traditional but optional; you can serve the soup over rice alone or add other noodles.
Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop; store noodles separately if using, as they soften over time.
Yes. Each package of broth serves 2–3; double the broth and beef proportionally for more servings.
