📝 About This Recipe
Seollongtang is a quintessential Korean soul food, beloved for its milky-white, deeply nourishing broth achieved through hours of patient simmering. Originating from the Joseon Dynasty, this elegant soup extracts the pure essence of ox bones and brisket, resulting in a clean yet rich flavor profile. It is the ultimate comfort dish, traditionally served unseasoned so each diner can customize their bowl with sea salt, black pepper, and a mountain of fresh scallions.
🥗 Ingredients
The Bones and Meat
- 3 lbs Beef leg bones (Sago) (cut into 3-4 inch chunks; marrow bones are essential)
- 2 lbs Beef knee bones (Dogan-i) or knuckles (adds gelatinous richness to the broth)
- 1.5 lbs Beef brisket or flank (whole piece, to be sliced after simmering)
The Aromatics
- 8-10 quarts Water (use filtered water for the cleanest taste)
- 10 cloves Garlic (whole)
- 1 inch Ginger (sliced into coins)
- 1 piece Korean large leek (Daepa) or 3 scallions (white parts only)
- 8 oz Korean radish (Mu) (optional, for a sweeter finish)
For Serving and Garnish
- 4-6 cups Cooked short-grain white rice (hot)
- 4 oz Dried somyeon (wheat noodles) (cooked according to package instructions)
- 1 bunch Scallions (finely chopped)
- to taste Coarse sea salt (served on the side)
- to taste Black pepper (freshly ground)
👨🍳 Instructions
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1
Place all the beef bones in a very large pot and cover with cold water. Let them soak for at least 6-12 hours (or overnight) in the refrigerator, changing the water 2-3 times to draw out as much blood as possible. This ensures a snowy white broth.
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2
Drain the soaking water and rinse the bones. Cover the bones with fresh water, bring to a rolling boil over high heat, and boil for 10-15 minutes. This 'blanching' step releases impurities and grey scum.
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3
Discard the boiling water entirely and scrub each bone under cold running water to remove any coagulated blood or dark bits. Wash the pot thoroughly as well.
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4
Return the cleaned bones to the clean pot. Add 6-8 quarts of filtered water. Bring to a boil over high heat, then reduce to medium-low. Cover and simmer steadily for 5-6 hours.
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5
While the bones simmer, soak the brisket in cold water for 30 minutes to remove blood. After the bones have simmered for the first 2 hours, add the brisket, garlic, ginger, and leek to the pot.
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6
After 1.5 to 2 hours of simmering the meat (or when it is fork-tender), remove the brisket and the aromatic vegetables. Set the meat aside to cool, then wrap and refrigerate. Discard the aromatics.
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7
Continue simmering the bones. If the water level drops significantly, add more hot water to keep the bones submerged. After 6 hours total, the broth should be turning milky.
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8
For the best result, drain the first batch of broth into a separate container. Add fresh water to the bones and simmer for another 5-6 hours. Repeat this one more time if desired. Professional shops often combine the 1st, 2nd, and 3rd extractions for the perfect balance of richness.
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9
Once all extractions are finished, combine the broths and let it cool. Refrigerate overnight so the fat solidifies on top. Skim off all the hardened fat the next morning for a clean, lean broth.
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10
Slice the chilled brisket into very thin, bite-sized pieces. Prepare the somyeon noodles by boiling them briefly, rinsing in cold water, and draining.
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11
To serve, bring the clarified broth to a vigorous boil. Place a serving of hot rice and a nest of noodles in a deep bowl. Top with several slices of brisket.
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12
Ladle the piping hot broth over the rice and meat. Serve immediately, completely unseasoned, with bowls of salt, pepper, and chopped scallions on the side for guests to add to their liking.
💡 Chef's Tips
The secret to the milky white color is a constant, steady medium boil; if the heat is too low, the fat and water won't emulsify properly. Always use filtered water for the boiling stages to prevent mineral deposits from clouding the flavor. Don't skip the soaking or the initial 10-minute blanching, as these are the most critical steps for removing the 'gamey' smell. If you want an even richer broth, you can add some ox feet (jokbal) which are packed with collagen. Store leftover broth in the freezer in small batches—it makes an incredible base for other Korean stews like Tteokguk.
🍽️ Serving Suggestions
Serve with Kkakdugi (Korean fermented radish kimchi); the sour, crunchy radish is the traditional and perfect foil to the rich soup. Include a side of fresh, spicy Geotjeori (unfermented cabbage kimchi) for a bright flavor contrast. Pair with a small dish of soy sauce mixed with a little vinegar and wasabi for dipping the brisket slices. Serve with hot barley tea (boricha) to cleanse the palate between bites. Offer a bowl of red pepper paste (dadaegi) for those who prefer a spicy version of the broth.