Seolleongtang is a traditional Korean ox-bone soup simmered for hours until the broth turns rich, creamy, and milky white. The long cooking time extracts collagen and marrow, creating a deeply nourishing and warming comfort dish.
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Soak the ox bones in cold water for several hours or overnight to remove blood.
Drain and place the bones in a large pot. Cover with water and bring to a boil. Boil for about 10 minutes, then drain and rinse the bones under cold water to remove impurities.
Return the cleaned bones to the pot and cover with fresh water. Bring to a boil over high heat.
Once boiling, reduce to a medium-high simmer and continue cooking, adding more water as needed to keep bones submerged.
Simmer for many hours (often 6โ12+ hours) until the broth becomes milky white and the bone marrow has dissolved into the soup.
Skim off any foam or excess fat periodically during cooking.
Continue simmering until the bones are smooth and no meat is sticking to them and the broth is fully milky.
Serve hot, seasoned with salt and black pepper to taste at the table. Garnish with sliced green onions. Serve with rice or Korean glass noodles if desired.
Cool completely, refrigerate in airtight containers up to 4 days, or freeze up to 3 months. Reheat gently on the stovetop and skim solidified fat before serving if desired.
Typically 6โ8 hours minimum, though longer simmering (up to 12+ hours) deepens the milky-white color and flavor. The broth should turn opaque white as collagen breaks down.
Yes. High pressure for 90 minutes to 2 hours will reduce cooking time significantly, though traditional long simmering produces a richer, more developed flavor.
Seolleongtang uses ox leg bones (sagol) and is simmered until the broth is milky white. Gomtang is a broader category of bone soups; seolleongtang is one regional variety.
Yes. Boiling bones briefly and rinsing them removes impurities and results in a clearer, cleaner-tasting broth with better color.
Yes. Cool completely, refrigerate up to 4 days, or freeze up to 3 months. Reheat gently on the stovetop; skim any fat that solidifies on top before serving.
