Seolleongtang is a traditional Korean ox bone soup made by simmering ox bones, head, and beef parts for about ten hours until the broth turns thick and creamy. This protein-rich comfort dish is especially popular in winter and served with rice and savory seasonings.
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Gather ox bones, head, meat (including gristle, tongue, knee cartilage, and brisket), and intestines.
Place all ingredients into a large pot with enough water to cover.
Boil for approximately ten hours until a thick, creamy broth is formed.
Serve the soup with rice.
Season with salt, chili peppers, or green onions according to taste.
Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop; the broth may solidify when chilled due to bone fat, which is normal and adds richness.
large stockpot (8+ quarts) · skimmer or slotted spoon
Seolleongtang requires approximately 10 hours of simmering to achieve the characteristic thick, creamy broth. This extended cooking time allows the bones and meat to fully release their collagen and flavor.
Yes. A pressure cooker can reduce cooking time to 2–3 hours while still developing deep flavor, though the broth may be slightly less rich than traditionally simmered versions.
Ox bones, head, gristle, tongue, knee cartilage, and brisket are traditional. These cuts contain high collagen and gelatin, which create the signature creamy texture.
Cool completely, then refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over medium heat.
Yes. The creamy texture comes entirely from bone collagen and fat, making it naturally dairy-free.
