Seolleongtang is a creamy Korean beef bone soup made by simmering marrow bones for hours until the broth turns milky white and deeply flavorful. It's a comforting, soul-warming dish that works equally well made in an Instant Pot or on the stovetop.
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Begin by placing the bones in a large stockpot and covering them with water. Bring the water to a rolling boil and let it bubble for about 10 minutes. During this time, skim off the scum, fat, and impurities that float to the surface. Once boiled, drain the bones and give them a thorough rinse to wash away any remaining residues.
Put the cleaned bones into an Instant Pot, ideally one that's 8-quart or larger. If you have a smaller model, simply use fewer bones. Fill the pot with cold water to about 1 inch below the maximum fill line, which is approximately 3 liters for 8-qt pot.
Close the Instant Pot lid and cook on high pressure for 1 hour. Expect it to take about 30-45 minutes for the pot to pressurize before the cooking time starts. When finished, let the pressure release on its own, which might take up to an hour and a half, to avoid a broth explosion. Once the pressure has fully released, carefully open the vent with a kitchen towel covering it, then open the lid. Your broth will look clear at this stage; the milky appearance develops with further cooking.
Switch the Instant Pot to sauté mode and boil the broth for 30 minutes. Do this twice, so you have an hour of boiling in total. Keep the pot partially covered with a glass lid to let steam out. After this, the broth will turn from clear to milky. Pour the broth through a strainer into a large bowl or container, and keep the bones aside. Peel any meat off the bones and keep it separately for later use.
Put the bones back in the Instant Pot and fill it with 3 liters of fresh water. Boil the broth using the sauté setting for an hour (an hour and half is even better). Remember to turn the sauté function back on after the first 30 minutes. After boiling, mix this new batch of broth with the one you made earlier.
For a third batch, if you choose, repeat the boiling with fresh water and combine all batches together. With each additional batch, the bones will turn brittle and hollow.
Let the broth cool down before placing it in the fridge. Once chilled, the fat will harden on top, making it simple to skim off with a spoon. You’ll see the broth take on a jelly-like consistency, indicating a high marrow content.
You can either simmer the brisket along with the bones until it's tender or cook it separately with aromatics like onion, garlic, and whole peppercorns for added flavor. I prefer the latter, especially when I plan to chill the bone broth and serve it the next day.
Heat the broth and beef together in a pot until it's warm and turns milky. Season it at the table to suit your taste with salt, pepper, and lots of chopped green onion. Add some gochugaru or kimchi juice for extra flavor. Add slices of cooked brisket on top if you have them and serve with rice and radish kimchi. Enjoy your meal!
If you're looking to freeze it, transfer the leftover broth and meat pieces to freezer bags. Ensure you leave some space for expansion. The broth can be frozen for up to 3 months.
Refrigerate in airtight containers up to 4 days; freeze up to 3 months. Reheat gently on the stovetop, adding broth if needed. Serve over fresh or reheated rice and noodles.
Instant Pot (optional—stovetop works equally well) · large heavy-bottomed pot (for stovetop method)
Instant Pot: 2–3 hours total (including natural release). Stovetop: 4–6 hours of simmering for the creamiest broth.
Simmer time is key—the marrow bones need at least 3–4 hours to release their collagen and fat. Higher heat and longer simmering create the milky white color.
Yes—make it 1–2 days ahead, refrigerate, and reheat gently on the stovetop. The broth will thicken overnight as the fat solidifies; skim or stir it back in before serving.
Marrow bones (sagol) and knuckle bones are ideal—they release collagen and fat that create the signature creamy broth. Beef brisket is optional but adds richness.
Yes, if you use gluten-free somyeon noodles or serve it with rice only. The broth itself contains no gluten.
