Seolleongtang is a Korean beef bone soup that becomes creamy and rich after simmering bones and brisket for hours. This easy 7-step version delivers authentic flavor without complex technique.
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Creating Easy Seolleongtang is a straightforward process when you follow these steps:
Start by rinsing the beef bones under cold water. This step helps remove impurities that can cloud the broth.
2. Blanch the Bones: Place the bones in a large pot and cover them with water. Bring to a boil for about 10 minutes. Drain and rinse the bones again to remove any residual scum.
3. Simmer the Broth: Return the cleaned bones to the pot and add 10 cups of water, brisket or beef shank, garlic, onion, ginger, and black peppercorns. Bring to a boil, then reduce the heat to low and simmer for 4 to 6 hours. Skim off any foam that rises to the surface.
4. Remove the Meat: After simmering, carefully remove the brisket or beef shank from the pot. Allow it to cool slightly, then slice it into thin pieces.
5. Strain the Broth: Strain the broth through a fine mesh sieve or cheesecloth into another pot. Discard the solids, ensuring you have a clear broth.
6. Season the Broth: Return the strained broth to the pot and season with salt to taste. Let it simmer for an additional 10 minutes.
7. Serve the Dish: In individual bowls, add a scoop of cooked rice and ladle the hot broth over it. Top with sliced beef and garnish with chopped green onions.\nThese steps will guide you in creating a delicious bowl of Easy Seolleongtang that will warm your heart and nourish your body.
Refrigerate seolleongtang in airtight containers for up to 3 days; freeze broth for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
Seolleongtang is typically simmered for 4–6 hours or longer to extract maximum collagen and create the characteristic milky broth.
Yes. A pressure cooker or Instant Pot can reduce cooking time to 45–60 minutes while still developing a creamy, flavorful broth.
Seolleongtang uses beef bones as the primary ingredient and is simmered until the broth turns milky white, unlike clearer broths like yukgaejang.
Yes. Seolleongtang tastes better the next day. Refrigerate for up to 3 days or freeze the broth for up to 2 months; reheat gently on the stovetop.
Leg bones and oxtails are ideal because they contain marrow and connective tissue that create the creamy, opaque broth characteristic of seolleongtang.
