Seolleongtang

Name: Seolleongtang
Cook time: 275 min
Total time: 275 min
Yield: 8 servings
Cuisine: Korean
Ingredients: 3 kg Beef Leg Bones, mix of marrow and knuckle bones; 700g Beef Brisket, or Beef Shank; 7 l Water; 200g Somyeon, thin wheat noodles; 4 Scallions, green onions, thinly sliced; 2 tsp Garlic, minced; 6 bowls of Cooked Short Grain Rice; Some Sea Salt, fine, to taste; Some Pepper (Black), ground, to taste

Seolleongtang is a comforting Korean ox-bone soup with a silky, milky broth and tender slices of beef, traditionally served with noodles or rice and simple seasonings. Slow-simmered bones yield a rich, creamy stock that’s delicate in flavor and wonderfully soothing on cold days or when you need something restorative. Finish each bowl to taste with scallions, garlic, salt, and pepper for a warm, customizable meal.

Seolleongtang is a comforting Korean ox-bone soup with a silky, milky broth and tender slices of beef, traditionally served with n... Show more

Traditional Korean Recipe

Health Grade

C+ · Balanced

Time

4 hrs30 min

Price

0,99 €

Calories

494 kcal

low calorie

meal prep

one pot

low carb

Method

Rinse and soak

Rinse the beef leg bones and beef brisket well under cold water, then cover them with cold water in a bowl or pot and soak for 30 minutes. Swirl the pieces once or twice during the soak so the cloudy water carries away more blood.

Blanch the bones

Move the bones and brisket to a large stockpot, cover them with fresh water, and bring it to a boil over high heat. Boil for 10 minutes to pull out the last of the impurities, then drain everything and rinse the bones, brisket, and pot under running water.

Simmer the broth

Return the cleaned bones and brisket to the pot and add enough fresh water to cover by several centimeters. Bring it to a boil, then lower the heat until the surface barely quivers; skim off any foam during the first few minutes, partially cover, and simmer for 2 hours. Lift out the brisket, set it aside, and keep simmering the bones for 1 hour 30 minutes more, topping up with hot water if the bones start to peek above the surface.

Strain and slice

Let the brisket cool just enough to handle, then slice it thinly against the grain. Strain the broth through a fine-mesh sieve into a clean pot or large bowl, discarding the bones and any loose gristle, and keep the soup hot while you finish the rest.

Prep the garnish

Thinly slice the scallions and finely mince the garlic. Set them aside in small bowls so you can sprinkle them over each serving easily.

Cook the noodles

Bring a separate pot of water to a boil, add the somyeon, and cook for 4 minutes or until just tender and springy. Drain immediately and rinse the noodles under cold water so they stay chewy and don’t cloud the broth.

Assemble bowls

Divide the cooked short grain rice among serving bowls, add a nest of noodles and a few slices of brisket to each bowl, and ladle the hot broth over the top. Finish with the sliced scallions, minced garlic, fine sea salt, and ground black pepper so everyone can season their bowl to taste.

Ingredients

Method

For 8 servings

Adjust servings

For the broth

3 kg Beef Leg Bones, mix of marrow and knuckle bones
700g Beef Brisket, or Beef Shank
7 l Water

For serving and seasoning

200g Somyeon, thin wheat noodles
4 Scallions, green onions, thinly sliced
2 tsp Garlic, minced
6 bowls of Cooked Short Grain Rice
Some Sea Salt, fine, to taste
Some Pepper (Black), ground, to taste

🧂 Plus ~13g of salt

Nutrition

Per Serving.

Calories

494 kcal

25% of Daily kcal

Protein

33 g

66% RDI

Fat

11 g

4.3g sat fat

Carbs

62 g

22% RDI

Sugar

1.3 g

3% RDI

Fiber

1.6 g

5% RDI

Salt

14 g

100% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

C+ · 6.4 / 10

Comments

Click to rate

Ingredients

For 8 servings

Adjust servings

For the broth

3 kg Beef Leg Bones, mix of marrow and knuckle bones
700g Beef Brisket, or Beef Shank
7 l Water

For serving and seasoning

200g Somyeon, thin wheat noodles
4 Scallions, green onions, thinly sliced
2 tsp Garlic, minced
6 bowls of Cooked Short Grain Rice
Some Sea Salt, fine, to taste
Some Pepper (Black), ground, to taste

🧂 Plus ~13g of salt

Seolleongtang

Method

Rinse and soak

Blanch the bones

Simmer the broth

Strain and slice

Prep the garnish

Cook the noodles

Assemble bowls

Ingredients

Method

For the broth

For serving and seasoning

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

For the broth

For serving and seasoning

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