Seolleongtang is a traditional Korean ox bone soup that transforms beef bones and brisket into a creamy, savory broth through hours of simmering, served over delicate wheat noodles and finished with a bright scallion-garlic gremolata for contrast.
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Prepare the beef bones by blanching them in boiling water to remove impurities, then drain and rinse.
Place the blanched bones and brisket in a large pot with the halved yellow onion. Cover with water and bring to a boil.
Reduce heat and simmer for several hours, skimming fat and impurities as needed, until the broth turns milky white.
Remove the brisket and slice or shred it. Strain the broth.
In a small bowl, combine the thinly sliced scallions, finely grated garlic, flaky sea salt, and freshly ground black pepper to make the scallion gremolata.
Cook the somyeon noodles according to package instructions, rinse under cold water, and drain.
To serve, place a nest of noodles in a bowl, ladle hot milky broth over the top, add sliced brisket, and finish with a generous shower of the scallion gremolata.
For the white rice: Combine 1 cup medium-grain white rice and 1 cup water in a pot. Bring to a boil, then reduce to the lowest heat, cover, and cook until water is absorbed. Remove from heat and let steam, covered, for 10 minutes. Makes 3 cups.
Serve the seolleongtang noodle soup with white rice on the side.
Refrigerate broth and meat separately in airtight containers for up to 3 days, or freeze broth for up to 3 months. Reheat gently and cook fresh noodles and gremolata at serving time.
Traditional seolleongtang typically simmers for 4โ8 hours to achieve the milky, opaque broth characteristic of the dish. Longer cooking extracts more collagen and marrow flavor.
Yes. High pressure for 90 minutes followed by natural release will yield similar results in about 2 hours total, though stovetop simmering is traditional and develops deeper flavor.
Somyeon are thin, delicate Korean wheat noodles. You can substitute thin ramen, angel hair pasta, or other thin wheat noodles, though somyeon's slight chewiness is ideal.
Refrigerate broth and meat separately in airtight containers for up to 3 days, or freeze for up to 3 months. Reheat gently on the stovetop; cook fresh noodles and gremolata before serving.
No. The dish depends on beef bones and brisket for its signature milky broth. A mushroom-based Korean vegetable soup would be a different dish altogether.
