Seolleontang is a comforting Korean beef and ox bone soup featuring collagen-packed broth, thin-sliced beef, and delicate noodles. This streamlined version delivers traditional depth and richness in under 30 minutes using jarred bone broth instead of the classic multi-day simmer.
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Cook the noodles according to package instructions. Drain and set aside.
In a medium pot, bring the beef bone broth to a gentle simmer over medium heat. Avoid boiling aggressively, which can cloud the broth's clarity.
Add the thinly sliced beef directly to the simmering broth. Cook just until tender, about 2-3 minutes.
Divide noodles between two bowls. Ladle the hot broth and beef over the top.
Top with scallions. Season lightly with salt and pepper. Serve immediately while steaming.
Store cooled broth and cooked beef separately in airtight containers for up to 3 days; reheat gently and cook fresh noodles at service for best texture.
Yes. Brisket, shank, and ribeye all work well. Choose thinly sliced cuts that cook quickly in simmering broth—avoid thick cuts, which won't tenderize in time.
Substitute with angel hair pasta, thin ramen noodles (without seasoning), or even fine vermicelli. Cook separately to avoid oversoftening in the broth.
Prepare the broth and beef separately, then store in airtight containers for up to 3 days. Cook noodles fresh and assemble just before serving to maintain texture.
Somyeon contains wheat. Substitute with gluten-free noodles and confirm your bone broth and soy-based seasonings are certified gluten-free.
Thin-sliced beef cooks in 1–2 minutes once added to simmering broth. It's done when no longer pink in the center and has changed color throughout.
