Seolleongtang Recipe

Rinse and blanch

Rinse the bones and beef under cold running water to remove any surface impurities. Place bones and the meaty cut in a large stockpot and cover with about 4 liters cold water. Bring to a rolling boil over high heat. Boil vigorously for 10–15 minutes; this draws out blood and scum.

After blanching, drain the pot and discard the blanching water. Rinse the bones and meat under cold water, scrubbing off any remaining scum or blood. Rinse the pot as well to remove residue.

Long simmer

Return the cleaned bones and meat to the pot. Add 6 liters fresh cold water. Add halved onion, whole garlic cloves, leek white parts, and optional radish pieces. Bring to a boil over high heat, then immediately reduce to a very low simmer (barely bubbling). Skim any foam for the first 20–30 minutes. Cover partially with a lid, leaving a small gap for steam to escape.

Simmer gently for 4–6 hours. For a milky, opaque seolleongtang, maintain a low, steady simmer — vigorous boiling makes the broth cloudy but can emulsify fat unevenly. If you want a thicker, richer broth, simmer up to 8 hours, adding water as necessary to keep bones mostly submerged (use hot water to avoid cooling the pot).

Check and strain

After simmering, remove the meat pieces and set aside. Strain the broth through a fine-mesh sieve or cheesecloth into another large pot or bowl to remove bones, aromatics, and solids. Press gently on radish/onion pieces to extract liquid. Discard solids.

If the broth looks very fatty, let it cool slightly and skim excess fat from the surface. For traditional seolleongtang appearance, the broth should be milky white and moderately emulsified; shaking the pot gently or whisking briefly can help suspend tiny fat droplets for an even white color.

Shred or thinly slice cooked beef

While the broth simmers or after straining, slice the cooked beef very thinly across the grain or shred it into bite-sized pieces. Keep warm in a small amount of broth to prevent drying.

Adjust seasoning

Reheat the strained broth to a simmer. Start by adding 2 tsp salt and 1 tsp coarse black pepper to the whole pot; taste and adjust. Traditional seolleongtang is served lightly seasoned so each diner can further season their bowl.

Place about 1 cup of cooked rice into each serving bowl (optional — some prefer rice on the side). Add a generous handful (about 3–4 oz) of the sliced/shredded beef into each bowl.

Ladle the hot broth over the rice and beef until the bowl is nearly full. Garnish with a sprinkle of thinly sliced green onion. Offer additional salt, ground black pepper, sesame oil, and gochugaru at the table for individual adjustment.

Serve hot. Leftover broth keeps 3–4 days in the refrigerator (fat will solidify on top — remove or reheat and skim). Bones can be discarded or used one more time for a lighter stock.