Soups & Stews · II · The Patient Broth

Seolleongtang

Seolleongtang (Ox Bone Soup) · 설렁탕

Difficulty: Medium
Time to plan: About 11 hr + chilling
Serves: 6 servings
Recipe: 5 steps
Listed places: 3

Decision notes · editorial comparison of references and preparation plans

Does the name guarantee the broth I want?

KTO describes simmering beef parts to make a milky broth. Gomtang can also include bones: compare the actual broth and cuts instead of assuming gomtang must be clear.

Check before ordering or preparing: At a restaurant, check seasoning and cuts. At home, plan bones/meat, three extractions and refrigerator space; measure and record your final broth volume.

Source for the chosen formulation and sequence. Measurements retain source units; not our kitchen validation. Maangchi · seolleongtang · author recipe · 2026-10-24

Alternative to compare: Gomtang (Slow-Simmered Beef Soup)Compare side by side Make an order card Prepare this version

Food notes and context

This six-serving version follows Maangchi’s three extractions of ox leg bones with brisket, radish and onion. Initial and refill water are separate, and collected broth is refrigerated. Cup/lb units come from the source; this is not our kitchen test.

When comparing it with gomtang, ask what was simmered rather than identifying every ingredient from broth color. Taste before adding salt and scallions; keeping rice separate initially makes the change in seasoning easier to notice.

Cook this version

Images are AI-generated illustrations, not records of a kitchen test. Follow the written ingredients and steps. Ingredients and substitutions guide

Times and yields are planning values for this editorial preparation, not measured kitchen results. Substitutions can change flavor, texture and cooking needs. Read product directions and our measurement and doneness guide together.

Prep: Prep and blanch
Cook: Three extractions: 8–9 hr
Wait: Chill until fat sets
Ready in: About 11 hr + chilling

Retains source 6-serving yield and lb/cup units. Cooling, fat-setting and reheating add time. Total is an editorial schedule, not measured. The source gives no fixed pot capacity or final liter yield.

Ingredients (6 servings)

Ingredient	Amount	Substitute abroad
Ox leg bones	2½ lb
Beef brisket	2 lb
Blanching water	14 cups
First extraction water	12 cups
Water for second and third extractions	About 12 cups each, twice
Peeled Korean radish	1½ lb
Medium onion	1
Chopped green onion and minced garlic	To taste at serving
Kosher salt and ground pepper	To taste at serving
Warm rice and kimchi	Accompaniments for 6 servings

Step by step

1.Prepare equipment
Soak bones/meat in cold water 20 min; drain and remove bone fragments. Use a large pot with headroom for 14 cups plus solids, a strainer and shallow refrigerator containers. Have cold-storage space ready.
2.Blanch
Boil bones/meat in 14 cups water about 10 min. Discard water, rinse the blanched ingredients and clean the pot.
3.First extraction
Add 12 cups water, onion and radish. Bring to boiling over medium heat, about 20–30 min; simmer 3 hr. Lift out meat/radish and collect broth separately.
4.Repeat twice
Refill bones with about 12 cups; bring to boiling about 20 min, then simmer 2½–3 hr. Collect broth and repeat once. Refrigerate each extraction promptly in shallow containers; do not hold earlier broth at room temperature.
5.Chill and serve
Refrigerate meat/radish separately; chill broth until fat hardens, then remove it. Reboil broth and serve with sliced meat/radish and accompaniments. Source yield: 6 servings; final volume varies with evaporation.

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People eating (1–20)

Text to take with you

설렁탕 · Seolleongtang · Seolleongtang (Ox Bone Soup)

1명이 먹으려고 합니다. 인분·접시·냄비 중 주문 단위와 최소 주문량, 추천 양을 알려 주세요. / This is for 1 person. Please explain whether you sell portions, plates or pots, the minimum order and the recommended amount.

밥·반찬이 포함되나요? 따로 주문하는 항목과 추가 비용을 알려 주세요. / Are rice and side dishes included? Please explain separate items and extra charges.

주재료와 양념에 무엇이 들어가나요? / What are the main ingredients and seasonings?

At a restaurant, check seasoning and cuts. At home, plan bones/meat, three extractions and refrigerator space; measure and record your final broth volume.

If you have ingredient restrictions, name them and ask about sauces, toppings and preparation equipment. The seller must confirm whether changes are possible.

https://k-roastmysoul.com/en/foods/seolleongtang

Measurement, doneness and storage references

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Places to check when planning a meal

Candidates to investigate for this food. Maps use sourced location records; confirm the current menu, opening and booking directly. This list is not a tasting review or an award certification.

Imun Seolnongtang

Jongno-gu, Seoul (near Insadong)

서울 종로구 우정국로 38-13Location sources checked 2026.10.24

Public-record location check, not a live opening-hours guarantee. Confirm with the restaurant before visiting.

Location source 1

Directions Naver Map

Jaembaeok

Seosomun, Jung-gu, Seoul

We are rechecking this exact location before linking you there.

Munhwaok

Jugyo-dong, Jung-gu, Seoul (near Euljiro 4-ga)

서울 중구 창경궁로 62-5Location sources checked 2026.08.09

Public-record location check, not a live opening-hours guarantee. Confirm with the restaurant before visiting.

Location source 1

Directions Naver Map

The fictional face of this dish

Water element · a face of soft curves

Mild and quiet on the surface, but underneath you simmer all night long. A deep-hearted Water type who boils down to the bone for other people, flexible enough to fill any bowl, with the stubborn patience to stand twelve hours at the fire.

Upright: The devotion you simmered without hurry finally turns milky and rich. Work you have quietly tended will return deep, full results.

Reversed: You keep ladling out your broth until the pot runs dry. Even devotion needs seasoning, so check your own bowl before filling everyone else's.

The K-Roast take: Grandma's roast

Fictional food metaphors inspired by traditional face-reading, not measurements of your face or personality.

Those eye corners droop soft as cooling broth. Downturned eyes mean a heart too warm to refuse anyone, the face-readers say. That is seolleongtang itself: ox bones giving up everything they have for twelve hours until the broth turns milky white. Child, giving to the bone is fine, but charge for the soup. Your pot is crowded with free riders.

That nose bridge stands straight as a roof beam. A firm Palace of Wealth means pride with a spine in it: you would rather snap than bend. But that is exactly the marrow bone's way. Stiff on the outside, yet simmered long enough it gives the milkiest, nuttiest broth of all. So stop standing there with your nose in the air and get in the pot sometimes. Your rich stock only shows when you are boiled, child.

That forehead is wide open like a courtyard. A broad Palace of Career means you draw big pictures and set up big tables. You are a cauldron of seolleongtang, easily large enough for a hundred servings, but a pot that size takes half a day just to warm up. Once you set the table, keep the fire going. In this soup game, the first one to turn off the flame loses.

I scolded you for being slow, but broth simmered long beats any firepower in the world. The ones who matter can taste your sincerity without a pinch of salt, so keep that milky heart of yours and steep at your own pace.
Grandma's blessing

Table compatibility

Your mild, milky Water broth meets its match in fiery, crunchy kkakdugi, each seasoning the other like a made match. Pyongyang naengmyeon, though, is another poker face like you, and two reserved dishes at one table spend all night guessing each other's seasoning.