QiMeal
Seolleongtang
Seolleongtang · ready in 8 h 5 min · 4 servings · 326 kcal per serving · medium · 7 ingredients
Seolleongtang is a patient Korean soup, built from ox bones simmered until the broth turns milky white, then served simply with brisket, noodles, scallion, salt, and pepper.
- Prep
- 50 min
- Cook
- 7 h 15 min
- Total
- 8 h 5 min
- Serves
- 4
- kcal
- 326
- Difficulty
- medium
Ingredients · 4 servings
- 1.8 kgOx bone, soaked and rinsed
- 400 gBeef brisket, whole piece
- 120 gSomyeon noodle, dry
- 40 gGreen onion, thinly sliced (to serve)
- 2 tspSalt
- 4 ½ LWater, divided
- 1 tspBlack pepper, ground (optional)
Equipment
stovetop, stockpot, bowl, colander, ladle, tongs, knife, cutting board, noodle pot, serving bowl
Instructions
- Gather ingredients
Gather all ingredients, measure them, and set out a stockpot, bowl, colander, ladle, tongs, knife, cutting board, and noodle pot. · 10 min
What to look for: All ingredients and tools are ready on the work surface.
- Soak bones
Soak ox bones in cold water for 30 minutes, then drain to draw out blood and keep the finished broth clean tasting. · 30 min
What to look for: The soaking water turns lightly pink and cloudy.
- Blanch bones
Cover bones with fresh water, bring to a strong boil for 10 minutes, then drain and rinse the bones and pot very well. · 15 min
What to look for: Gray foam rises and the bones look cleaner after rinsing.
- Simmer bones
Return bones to the clean pot with 4500 ml water, boil uncovered for 20 minutes, then simmer gently for 5 hours. · 5 h 20 min
What to look for: The broth turns pale, cloudy, and lightly creamy.
- Add brisket
Add brisket to the broth and simmer for 90 minutes, skimming foam and fat so the soup stays light but deeply beefy. · 1 h 30 min
When it is done: Brisket reaches 63°C / 145°F and pulls apart with tongs.
- Slice brisket
Lift out brisket, rest it for 10 minutes, then slice thinly across the grain while the bones continue to enrich the broth. · 10 min
When it is done: Brisket is tender and fully cooked through.
- Cook noodles
Boil somyeon noodles in a separate pot until tender, rinse briefly with warm water, and divide them among 4 bowls. · 5 min
What to look for: The noodles are flexible, pale, and not sticky.
- Finish broth
Strain the broth, discard the bones, season with salt, and add black pepper only at the table if desired. · 8 min
What to look for: The strained broth is smooth, milky, and lightly seasoned.
- Serve soup
Place sliced brisket and green onion over the noodles, ladle in hot milky broth, and serve at once with extra salt nearby. · 3 min
What to look for: Each bowl has white broth, noodles, beef slices, and green onion on top.
Nutrition (per serving)
| kcal | 326 |
|---|---|
| Protein | 31 g |
| Carbohydrates | 24 g |
| of which sugars | 1 g |
| Fat | 12 g |
| of which saturated | 5 g |
| Fibre | 1 g |
| Sodium | 1240 mg |
Nutri-ScoreA
Allergens
Contains: gluten
Storage and reheating
- Fridge: up to 4 days
- Freezer: yes, up to 3 months
- Reheat broth and brisket gently on the stovetop until steaming, then add freshly cooked noodles for the best texture.
Ingredient substitutions
Ox bone
- Beef brisket: Adds beef flavor but will not create the same milky bone broth.
Beef brisket
- Ox bone: Use more bone only if you accept a broth without sliced beef.
Green onion
- Garlic: Use sparingly because garlic changes the clean finish of the soup.
Salt
- Soy sauce: Use only if you accept a darker and less traditional broth.
Black pepper
- Garlic: Use only a little because it gives a different aromatic finish.
