Korean Bone Broth Soup Seolleongtang 설렁탕 Recipe
Milky, savory broth served with thinly sliced beef, rice, and green onions
Collagen Rich Bone Broth Soup | Korean Bone Broth Healthy Korean Soup
Korean Bone Broth Soup Recipe
Warm up with Seolleongtang 설렁탕, a traditional Korean bone broth soup that’s rich, comforting, and packed with flavor. Made by simmering beef bones for hours, this soup has a milky, savory broth and is typically served with thinly sliced beef, rice, and green onions.
Seolleongtang (설렁탕) is not only delicious but also highly nutritious, providing collagen, minerals, and protein. Perfect for supporting joint health, digestion, and overall wellness. It’s ideal for cold winter days, making it the ultimate comfort food for warming up your body and soul.
Scroll down to check out the ingredients needed for the Korean Bone Broth Soup with step by step instructions!
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Seolleongtang 설렁탕
Seolleongtang Ingredients
✿ 5 - 6 LB Beef Bones
✿ Oxtail
✿ Beef Brisket
✿ Water
Seolleongtang INSTRUCTIONS | Click here for the recipe video
Prepare Ingredients
Blanch Beef Bones And Meat.
Make Soup
Simmer For 6+ Hours.
Refrigerate Overnight
Remove Fat.
Serve
Serve With Your Favorite Toppings
Prep Ingredients - Clean Bones And Meat
Place all beef bones and meat in a large bowl and add enough cold water to cover them. Refrigerate overnight to draw out impurities. The next day, discard water. Rinse under cold running water.
In a pot, add the beef bones, oxtail, and beef brisket. Add enough water to cover everything. Bring to a boil.
If your pot is too small, do this step in two batches.
Once boiling, skim off any foam and impurities. Remove all bones and meat from the pot. Rinse them under cold water.
Start the Soup
Transfer all bones and oxtail (Except the beef brisket yet) to a large clean pot. Fill the pot with water until the bones are completely submerged. Cover and bring to a boil. Once boiling, reduce heat to medium and simmer for at least 6 hours. During the last 2–3 hours of cooking, add the beef brisket to the pot. Simmer until the brisket is tender.
When soup is done. Remove all bones and meat from the soup. Strain the broth into a clean container. Allow it to cool, then refrigerate overnight. The next day, the fat will have solidified on the surface. Gently scoop it off and discard.
Serve
Slice the beef brisket thinly. Reheat the broth until hot. Serve with brisket and season with salt, pepper, and sliced green onions.
Enjoy! ✿◕ ‿ ◕✿
TIPS & NOTES
✿ The longer you cook the soup the milkier and richer the broth will be.
✿ If the water reduces too much during cooking, add boiling water.
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