A milky white soup made of long-simmered ox leg bones, seollangtang is a Korean soup that is easy to make but requires a lot of time. I usually simmer my seollangtang for at least 8 hours, but it's thick and best if you can simmer it for 10 hours. The aroma of seollangtang (or sulung tang) is rich and meaty, and the broth sticks to the roof of your mouth.
You can just serve it with rice and kimchi, or you can make it with radish and add sliced brisket meat and noodles. Seollangtang is usually served almost bland, so that each person can add their own amount of salt, pepper, and scallions.
Prep Time: 2 hours
Cook Time: 8 hours
Total Time: 10 hours
- 2 lbs ox bones and any attached meat (leg and knuckle bones)
- 4-5 cloves garlic, chopped
- 1/2 inch ginger, thinly sliced
- Korean Sweet Potato Noodles or Korean thin Wheat Noodles (dangmyun, cellophane, gooksu)
- 1 large Korean radish, peeled, halved and sliced (optional)
- brisket meat, cooked and thinly sliced (optional)
- For serving: chopped scallions, sea salt, freshly ground pepper
- Rinse and soak the bones for two hours in cold water. Discard the water.
- Bring a large pot half-full of water to boil. Boil the bones for five minutes, remove from pot, and discard water again.
- Put ox bones in the large pot and cover with a lot of water (~30 cups, 1.5 gallons, 8 qts).
- Bring to a boil.
- Reduce heat to a hard simmer, and cook for 1 hour.
- Reduce heat to medium and a lower simmer and cook for 4-6 hours, skimming fat, foam, and anything else off the surface.
- Add ginger and garlic (and radish, if using) and simmer for another 1-2 hours.
- Remove bones and seasonings (and radish, if using) and skim fats again before serving.
- For a perfectly smooth broth, cool soup and skim fats when they rise.
- Serve with rice (and noodles and meat, if using) and small bowls of sea salt, pepper, and chopped scallions for seasoning.