🍜 Seolleongtang (ox bone soup)

Name: Seolleongtang (ox bone soup)
Total time: 600 min
Yield: 4
Cuisine: South Korea · Seoul
Ingredients: 2 kg ox leg bones; 500 g beef brisket; 100 g glass noodles (sweet potato starch); 4 bowls of cooked rice (about 600 g); 4 scallions, chopped; Salt and black pepper to serve; Water

Origin: South Korea · Seoul

500kcal

per serving · 500 g

100kcal

per 100 g

40 gProtein8 g / 100 g

20 gFat4 g / 100 g

35 gCarbs7 g / 100 g

Seolleongtang is a Korean soup made by simmering ox bones for many hours until the broth turns milky white and rich. Thin slices of beef, glass noodles and a bowl of rice go into the broth, which is served almost unseasoned so each diner adds salt and chopped scallions to taste. It is mild, comforting and usually eaten with kimchi.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Low-carb7 g carbs per 100 g

Not vegetarianbecause of: beef bones, beef

Not veganbecause of: beef bones, beef

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

beef bonesbeefglass noodlesricescallionsalt

Recipe

4 servings600 min

Ingredients

2 kg ox leg bones
500 g beef brisket
100 g glass noodles (sweet potato starch)
4 bowls of cooked rice (about 600 g)
4 scallions, chopped
Salt and black pepper to serve
Water

Method

Soak the bones in cold water for 2 hours, then blanch for 10 minutes, drain and rinse.
Cover the bones with fresh water and boil hard for 6–8 hours, topping up with water, until the broth is milky.
Add the brisket for the last 1.5 hours, then remove and slice thinly.
Soak the glass noodles in warm water and cook them briefly in the broth.
Ladle broth, beef and noodles over rice in each bowl and let everyone season with salt, pepper and scallions.

How to make it lighter

Chill the broth and lift off the fat that sets on top before reheating.
Use half the rice and add extra scallions and kimchi on the side.
Season at the table with less salt; the broth is meant to be mild.

History

Seolleongtang is strongly associated with Seoul, where specialist restaurants have served it for over a century. Its origin is often linked to Seonnongdan, an altar where Joseon kings held farming rites, but this story is a popular tradition rather than a proven fact.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →