Seolleongtang (Korean Ox Bone Soup with Brisket)
Why this recipe works
- Clean, milky broth: Blanching and rinsing the bones first removes impurities before the long simmer builds the soup’s distinctive pale body.
- Deep but restrained flavour: Beef bones, brisket, garlic and spring onion create a savoury broth that stays clean rather than heavily spiced.
- Seasoned at the table: Serving salt and pepper alongside the soup lets each bowl be adjusted to taste without overpowering the broth.
Get the most out of this recipe
Common mistakes
- Avoid a hard rolling boil: Keep the broth at a gentle simmer after the initial blanch; aggressive boiling can make the broth look dull or grey.
- Remove the brisket in time: Lift the brisket out once it is tender but still sliceable, then return it to the bowls just before serving.
- Do not skip the first boil and rinse: The initial hard boil and thorough rinse are important for removing scum and keeping the final broth clean-tasting.
Ingredient notes
- Use a mix of bones: Marrow bones add richness, while knuckle bones help give the broth body and a gently gelatinous texture.
- Season gradually: Seolleongtang is often kept lightly seasoned in the pot, then finished with extra salt and black pepper at the table.
- Top up with hot water: If the liquid level drops during simmering, add hot water so the bones stay submerged without slowing the cooking.
Authenticity notes
- Long-simmered ox bone broth: The defining feature is the slow extraction from beef bones, which gives the soup its pale, milky appearance and rounded beef flavour.
- Serve with rice and kimchi: Plain short-grain rice and sharp, fermented kimchi provide the classic contrast to the rich, mild broth.
Make-ahead tips
- Make the broth in advance: The soup keeps well in the fridge, and chilling makes it easy to lift off any set fat before reheating.
- Freeze components separately: For the best texture, freeze the broth and sliced brisket in separate containers.
- Reheat gently: Warm the soup on the hob until piping hot throughout, adding a little water if the broth has reduced.
Equipment you'll need
Ingredients
Soup
To serve
Instructions
- Put the bones in a stockpot, cover with cold water, and bring to the boil. Boil hard for 10 minutes, then drain in a colander and rinse the bones well under running water to remove any scum. Rinse out the pot.
- Return the cleaned bones to the pot and add the brisket. Cover with fresh cold water and bring to a gentle simmer, skimming any foam for the first 15 minutes. Keep the heat low so the surface barely trembles.
- Simmer for 2 hours, topping up with hot water if needed to keep the bones submerged. The broth should begin to turn opaque and pale. Lift out the brisket once it is tender but still sliceable.
- Add the garlic cloves and 4 of the spring onions to the pot. Continue to simmer for 1 hour, uncovered or partially covered, until the broth looks milky and rich. Taste and stir in the fine sea salt.
- While the soup finishes, cook the short-grain rice in a saucepan according to your usual method until tender. Keep warm with the lid on. Slice the remaining spring onions thinly.
- Strain the broth into a clean pot, discarding the solids, then bring back to a gentle simmer. Thinly slice the brisket and divide between bowls, then ladle over the hot broth. Top with the sliced spring onions and serve with rice and kimchi, with black pepper and extra fine sea salt at the table.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- Keep the simmer very gentle; a rolling boil can make the broth grey rather than milky.
- If a layer of fat rises, skim a little off for a cleaner finish, or chill the broth and lift off the set fat before reheating.
- Food safety: if serving to pregnant people, young children, older adults, or anyone immunocompromised, ensure the soup is reheated until piping hot throughout.
Substitutions
- Replace Beef brisket with beef chuck roast for a slightly more gelatinous, shreddable texture.
- Replace Spring onion with leek for a softer, sweeter allium note.
Storage
- Refrigerate up to 3 days
- Cool the soup quickly, then refrigerate in a covered container. Reheat gently on the hob until piping hot; add a splash of water if it has reduced. Freeze the broth and sliced brisket separately if possible for best texture.
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Recipe overview
- Servings: 4 servings
- Total time: 5h (30min active)
- Difficulty: Medium
- Cuisine: Korean
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