About this dish
A milky-white ox bone soup simmered for many hours, served with sliced brisket and rice, seasoned at the table.
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Ingredients
🦴2kg ox leg and knuckle bones
🥩500g beef brisket
🧅1 onion, 1 leek and a few garlic cloves
🍜Thin wheat noodles (somyeon), optional
🍚Rice, to serve
🧂Salt and black pepper, at the table
🌿Lots of chopped spring onion
Method
Serves 21
Soak the bones in cold water for several hours, then blanch and rinse them.2
Cover with fresh water and boil hard for 6–12 hours, topping up, until the broth is milky white.3
Add the brisket, onion, leek and garlic for the last 1.5 hours, then remove and slice the brisket.4
Strain the broth and skim off the fat.5
Serve the hot broth with brisket, noodles and rice, and let everyone season with salt, pepper and spring onion.✓ What Makes it Authentic
Seolleongtang is a Seoul classic; it comes unseasoned, and diners add salt, pepper and spring onion themselves, with radish kimchi on the side.
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