1. Introduction
Seolleongtang (설렁탕) is a traditional Korean ox bone soup
known for its rich, milky-white broth and deep umami flavor.
This dish has been a staple in Korean cuisine for centuries,
offering both nutritional benefits and comforting warmth.
In this article, we will explore
- The history and origins of Seolleongtang
- Ingredients and preparation methods
- Regional variations
- Health benefits
- How Seolleongtang has evolved in
modern Korean cuisine
2. The History of Seolleongtang
Seolleongtang is believed to have originated
during the Joseon Dynasty.
There are several theories about its name,
with one popular belief being
that it comes from “Seonnongdan (선농단),”
a royal altar where the king performed agricultural rituals.
As the Korean royal court and commoners sought ways
to prepare nutrient-rich and cost-effective meals,
Seolleongtang became popular due to
its ability to extract deep flavors and nutrients
from inexpensive ox bones.
Over time, it evolved into a beloved dish in
Korean households and restaurants.
3. Ingredients and Cooking Method
3.1 Essential Ingredients
- Ox Bones (사골, Sagol)
The key ingredient that
creates the signature milky-white broth. - Beef (양지머리, Yangji-meori)
Common cuts include brisket, shank, or flank. - Aromatics
Garlic, green onions, and sometimes ginger. - Seasonings
Traditionally, salt and pepper are served separately
so each person can adjust the taste.
3.2 Cooking Steps
- Bone Preparation
Soak the ox bones in cold water to
remove blood and impurities.
- Initial Boiling
Parboil the bones for about 10–15 minutes,
discard the water, and rinse the bones.
- Long Simmering
Boil the bones in fresh water for at least 6–10 hours
to extract collagen and minerals.
- Adding Meat
After the broth turns milky,
add beef cuts and simmer until tender.
- Serving
Slice the meat and serve the broth with
rice and side dishes (banchan, 반찬).
4. Regional Variations of Seolleongtang
4.1 Seoul-Style Seolleongtang
- The most common version,
with a clear yet milky broth. - Typically served with green onions, salt,
and radish kimchi (kkakdugi, 깍두기).
4.2 Gyeongsang-Style Seolleongtang
- Features a stronger, richer beef flavor.
- Often paired with spicy seasonings and
red chili paste (gochujang, 고추장).
4.3 Jeolla-Style Seolleongtang
- Includes fermented soybean paste (doenjang, 된장)
for a deeper umami flavor.
5. Health Benefits of Seolleongtang
Seolleongtang is not just delicious,
it also offers several health benefits.
- Rich in Collagen
Supports joint and skin health. - High in Protein
Aids in muscle recovery and strength. - Good for Bone Health
Provides calcium, phosphorus,
and essential minerals. - Easily Digestible
Gentle on the stomach,
making it a great choice for
those recovering from illness.
6. Seolleongtang in Modern Korean Cuisine
Today, Seolleongtang has evolved beyond traditional recipes.
Some modern variations include
- Instant Seolleongtang
Available in packaged or
frozen forms for convenience. - Fusion Dishes
Some chefs incorporate pasta, cheese,
or truffle oil for a contemporary twist. - International Popularity
Found in Korean restaurants worldwide,
from Los Angeles to London.
7. Where to Eat Authentic Seolleongtang in Korea
If you want to try the best Seolleongtang in Korea,
visit these historic restaurants.
- Imun Seolleongtang (이문설렁탕, Seoul)
Korea’s oldest Seolleongtang restaurant,
established in 1904. - Hadongkwan (하동관, Seoul)
Famous for its deep-flavored broth
and premium beef cuts. - Sinseon Seolleongtang (신선설농탕, Various Locations)
A popular chain restaurant
serving consistent quality.
8. How to Make the Perfect Seolleongtang at Home
8.1 Pro Tips for the Best Broth
- Use high-quality ox bones
Fresh marrow bones and knuckle bones work best. - Simmer for at least 6 hours
The longer, the better!
Some chefs recommend up to 15 hours. - Avoid over-seasoning
Let each person customize
their own bowl with salt and pepper.
Seolleongtang is a dish
that represents Korean culinary heritage
and remains a comforting, nourishing meal for many.
Whether enjoyed in
a traditional restaurant or made at home,
this rich soup continues to be a staple of Korean cuisine.