Seolleongtang is a milky-white broth made by boiling ox bones for 17-24 hours. Served with sliced brisket, rice and wheat noodles, seasoned with salt.

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.

Where to eat Seolleongtang (Ox Bone Soup) in Seoul

3 editor picks for Seolleongtang (Ox Bone Soup) in Seoul, ranked by editorial score. All Seoul signature dishes · Seolleongtang (Ox Bone Soup) across every city.

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Make it at home

Serves 420 hrAdvanced

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

  1. Soak the bones and trotters in cold water for 1 to 2 hours to remove blood. Drain.
  2. Blanch in boiling water for 10 minutes. Drain, rinse the bones and the pot.
  3. Cover bones with 3 litres fresh cold water. Bring to a strong boil over high heat.
  4. Boil vigorously for 4 hours, adding boiling water to maintain level. The broth will turn opaque and milky-white as fat emulsifies.
  5. Add the brisket and continue boiling for 2 more hours until brisket is tender. Remove brisket, slice thinly when cooled.
  6. Continue boiling the broth for another 8 to 12 hours, replenishing water. The longer it cooks, the richer and whiter the broth.
  7. Skim regularly. The final broth should be white and silky.
  8. Serve the broth with sliced brisket and noodles in a hot bowl. Season with salt at the table.

Editor tip. 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.

Common allergens: Wheat (noodles), Dairy analogue from bone collagen (not true dairy).