Hadongkwan ★ 4.4
Hadongkwan has served seolleongtang (milky ox bone and brisket soup) from its Myeongdong address since 1939, at a price that remains practically unchanged.
Try: Seolleongtang (milky ox bone soup)
History
Seolleongtang is one of the oldest documented Korean dishes, with records dating to the Joseon dynasty when it was served at royal court banquets. The milky-white colour comes from extended boiling of ox leg bones and trotters, which emulsifies the fat and collagen into the broth. Hadongkwan in Myeongdong has been serving seolleongtang since 1939 and is listed in the Michelin Guide. Imun Seolnongtang, established in 1904, claims to be the oldest continuously operating restaurant in South Korea. The dish is eaten for breakfast through to late evening, and many establishments operate 24 hours.
Common allergens: Wheat (noodles), Dairy analogue from bone collagen (not true dairy)
Make it at home
Ingredients
- 1kg ox leg bones
- 500g ox trotters
- 400g beef brisket
- 3 litres cold water, plus more for boiling
- Salt to season at the table
- 100g thin wheat noodles (somyeon), cooked
- Spring onion, sliced, to serve
Method
- Soak the bones and trotters in cold water for 1 to 2 hours to remove blood. Drain.
- Blanch in boiling water for 10 minutes. Drain, rinse the bones and the pot.
- Cover bones with 3 litres fresh cold water. Bring to a strong boil over high heat.
- Boil vigorously for 4 hours, adding boiling water to maintain level. The broth will turn opaque and milky-white as fat emulsifies.
- Add the brisket and continue boiling for 2 more hours until brisket is tender. Remove brisket, slice thinly when cooled.
- Continue boiling the broth for another 8 to 12 hours, replenishing water. The longer it cooks, the richer and whiter the broth.
- Skim regularly. The final broth should be white and silky.
- Serve the broth with sliced brisket and noodles in a hot bowl. Season with salt at the table.
Tip from the editors. Do not add salt to the broth while cooking: the salt is always added at the table by the diner. This is a cultural rule, not just preference.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat seolleongtang (ox bone soup)
Seolleongtang (Ox Bone Soup) in Seoul
Imun Seolnongtang ★ 4.5
Imun Seolnongtang has served the same bowl since 1904 -- seolnongtang, a milky ox bone and brisket broth, for ₩10,000. Michelin Bib Gourmand recognised.
Try: Seolnongtang (ox bone broth soup) with rice
Dongdaemun Bonga Seolleongtang ★ 4.1
Open 24 hours, Bonga near Dongdaemun cooks its seolleongtang in traditional cast-iron pots from ten beef cuts for 24 hours: the bowl that market traders.
Signature: Gamasot seolleongtang
Order: Gamasot seolleongtang from the iron cauldron: 24-hour broth from ten beef cuts, ordered at any hour of the day or night.
Tip: This is the best late-night beef broth in the city; order extra rice to soak the last of the bowl.
More cities are in research. Want seolleongtang (ox bone soup) covered somewhere specific? Tell us where you want to eat.