• Skip to primary navigation
  • Skip to footer navigation
  • Skip to footer-bottom navigation
  • Skip to privacy navigation
  • Skip to recipes navigation
  • Skip to main content
  • Skip to primary sidebar

Kimchimari

Authentic Korean recipes even YOU can cook!

Free Korean BBQ Cookbook! TAP HERE to GET IT
POPULAR: our 10 takeout favorites
Facebook YouTube Instagram Pinterest Twitter

Authentic Korean Recipes Anyone Can Cook

  • New to Korean cooking? Start Here
  • Recipes
    • Recipe Index
    • Recipes by Alphabet
    • Latest on the Blog
  • Ingredients
    • Korean Ingredient Glossary
    • Pantry Essentials
    • Pantry – Beyond Essentials
    • Korean Ingredients in Depth
  • How To
    • Cooking Basics + Tips
    • Buy + Use
    • Meal Plan
    • Make from scratch
    • Korean Veg Garden
  • Travel
  • Videos
    • Video Recipes
    • Web Stories
  • About
    • About Me
    • Press Interviews and Mentions
  • New to Korean cooking? Start Here
  • SHOP
  • Free Korean BBQ Cookbook! TAP HERE to GET IT
  • Facebook YouTube Instagram Pinterest Twitter
Home Soups and Stews

Seolleongtang (Korean Beef Bone Soup)

gf df lc
Posted:4/18/20244 Comments
Recipe Print Video

Seolleongtang is the ultimate hearty and comforting beef bone soup for Koreans. You need to invest some time into making this wonderful dish but definitely worth the time because it will make you feel so good and happy – all the way deep down in your bones. 😉

seolleongtang korean beef bone broth in clay pot ttukbaegi

What is Seolleongtang?

Seolleontang 설렁탕 is a very popular everyday Korean beef bone soup dish with a milky creamy rich broth that’s made from boiling different beef bones (sometimes including even the head and tail but usually leg bones like shin, feet and knuckles) for hours – 10 hrs or so?

The broth is usually served with thin noodles, thinly sliced beef brisket or other cuts in a hot clay pot (ttukbaegi) or a large stainless steel bowl if you got it at a restaurant. At the table after it’s served, you garnish the soup with tons of chopped green onions or Korean leek (daepa) then season to taste with Korean sea salt and pepper.

Rice is traditionally added to the soup before serving but it’s served separately these days so people can control how much rice they eat.

History of Seolleongtang (Korean beef bone Soup)

There are a couple of different stories of how the name Seolleontang came to be. One story says that during the Joseon Dynasty, Kings participated in an annual offering ceremony to gods event in spring at planting time – to ask for gods blessings on that year’s crop. And the altar where this ceremony was performed was called Seon neong dahn 선농단 先農壇. FYI, Seon-neong 선농 together means basically ‘first farming’ and Dahn 단 means the altar.

And at the end of the ceremony, the King personally served the people with this very rich creamy beef bone broth soup that was cooked for days in preparation for the event. So the theory suggests that perhaps a combination of Seonneong + Tang (which means soup) became eventually Seolleongtang.

The other story was that the great King Sejong participated in the Seon neong ceremony and one year the weather was so windy and bad that the local people butchered a cow and made soup with the bones and meat to serve King Sejong.

Whatever the story – this soup has been a ‘soup of the people’ since my childhood and is just as popular today.

Best beef bones to use for Seolleongtang (Korean Bone Soup)

A variety of bones in your broth works best as each part adds a different flavor and amount of gelatin to your soup. Below, I have – knuckle bones (leg joints), shin bones with ligaments, marrow bones with meat attached.

beef knuckle bones for seolleongtang
knuckle
beef leg shin bones
shin
beef shank bone cut across
marrow
beef knuckle, marrow bones on metal tray

The bones in the tray above weighed about 4.5 lbs. This was great because the bones were cut across into thinner cuts which maximizes the exposure of the marrow part of the bones.

Where can I buy beef bones for seolleontang?

Big Korean grocery stores will have these soup bones either in the freezer or in the refrigerator. You may also want to ask a local butcher if you can get these bones.

Alos, you can easily find and buy them online – just search for ‘beef bones for broth’ and you will find a few options!

Why Isn’t My Seolleontang Milky White and Opaque?

If you think you can just simply end up with a milky white creamy Seolleontang by boiling bones forever, you are mistaken. There are a few things that you need to pay attention to – otherwise, you can be boiling it for days and you will still not have a thick milky white broth.

tips for making your Seolleontang Milky White –

  • BOILING HARD for at least 2 hrs or so – at the beginning of the broth making process, it’s important to let it boil vigorously so that the bones are shaken and stirred around enough to thicken the broth. This is probably the most common mistake people will make when trying to make Seolleongtang.
  • DON’T ADD TOO MUCH WATER UNTIL IT TURNS WHITE – when you boil the bones for the first couple hours, it’s important that you keep the water just enough to cover the bones. That’s why I add 4 cups of water at a time, twice during the first hard boil step. If you add all the water at once from the start, the broth will not turn opaque white. The overall, bones to water ratio is important.
  • I ALREADY ADDED TOO MUCH WATER, CAN I FIX IT NOW? – if you feel that you added too much water, too soon and the broth is not turning opaque after 3 hr or more of boiling, try taking some water out and leave just enough water to cover the bones. Boil for 2 hrs or more until it turns milky and then you can add more water and simmer.

How to make Seolleontang (Beef Bone Broth Soup)

Equipment

10 qt stock pot or bigger for 4 lbs bones – this basic recipe will produce 10 bowls of soup. If you don’t have such a big pot, you can divide it into smaller pots.

Ingredients

  • 4-5 lbs of Beef Bones (shank, marrow, knuckle all works but best if you use a combination)
  • 4.5 gallons water (22 quarts)
  • 2 lbs or more Brisket (for topping)
  • 1 large Korean leek (Daepa) or 3-4 green onions, chopped
  • Korean sea salt (cheonilyeom), Black Pepper
  • OPTIONAL
    • Korean Glass Noodles (Dangmyeon) – add as much as you’d like, 1/4 cup cooked noodles for each bowl is plenty
    • Cooked rice to have with your soup to make it a full meal

Step-by-Step Instructions

PRE-COOK and DISCARD FIRST BATCH

beef bones in water
  1. Soak beef bones in cold water for 30 min or so. Some of the blood should leech out to the water and will turn the water pink. 1st boiling of bones in pot
  2. In a stock pot, add bones and 4 qt of water or just enough water to cover the bones. Cover and bring to boil then let it boil for 15 min. You will see brownish foamy stuff bubbling on top.
  3. Turn off heat and discard the liquid and save the bones. Quickly rinse the bones under water to clean off any brownish, foamy impurities. rinsed bones in pot after first boil
  4. Rinse the pot and put the rinsed bones back in the pot with 4 quarts water.

    DEVELOPING MILKY BROTH

    1. Bring the pot with rinsed bones and water to a full rolling boil (cover the lid but leave a little bit open so it doesn’t overflow)
    2. Continue to boil (not simmer) for 30 min. Add 4 more cups of water.
    3. Keep boiling at medium or a little above medium heat for 1 hr and then add another 4 cups of water. (Water level should be just covering the bones so add more water if they are exposed)
    4. Boil for another 1 hr or so. The bones need to be boiling vigorously during this first part for the broth to develop into a cloudy and milky white color. Reduce heat once you have the milky white broth. Reducing heat too soon may make it hard for you to achieve a milky color.
      milky white bone broth seolleongtang in pot boiling

      SIMMER

      1. Once the broth is opaque and milky white, add about 8 quarts of water and lower heat to medium low and keep it at full simmer.
      2. Continue the full simmer for 3 hrs. Add another 7 quarts of water and full simmer for 4 1/2 hrs until the broth is overall completely opaque, milky and wonderful like the picture above. You can also watch my video to see how the color changes from clear broth to milky opaque white broth.

      Video on How to make Seolleongtang

      Watch this 5 min narrated video to see how you cook Seolleongtang with beef bones. It’s amazing how the broth goes from clear water to thick milky white broth in 10 hrs or so!

        OPTIONAL ADDITIONS –

        Add COOKED BEEF BRISKET or FLANK

        The bone broth is wonderful as is but traditionally, we cook some beef brisket and add to the soup.

        beef brisket, onion, radish, green onion with water in pot
        beef brisket cooked in pot with broth

        TWO WAYS to COOK BRISKET

        1. In another pot (3-4qt or bigger) and add 1-2 lb Brisket or Flank Steak, 10 cups water, 1/2 onion, 1 green onion and a piece of radish if you have some and bring to boil then simmer for about an hour or until a fork goes in easily. For a more detailed and exact recipe, you can follow my Gogiguk recipe.
        2. OR.. just add the brisket to the bone broth for an hour or so during the simmering phase and cook until tender. Fork should go in easily when fully cooked.
        3. Take the brisket out, let it cool for a bit and thinly cut against the grain and serve with the bowl of soup.

        Sliced Flank with Beef Tendon and Bone Meat

        sliced beef with meat and tendon off the bone

        How to Serve and Eat Seolleontang (Korean Beef Broth Soup)

        Seolleongtang is always served with some chopped green onions or Korean daepa (leek), Korean sea salt, black pepper and optionally some spicy Dadaegi sauce to add some spicy kick to the soup. As you can see in my video, you can also add some boiled thin noodles to the soup.

        table setting of seolleongtang in clay pot, rice, banchan and condiments

        And then for the table, serve a bowl of rice, some Kimchis for banchan!

        How to eat Seolleongtang

        SEASON and GARNISH – Seolleongtang is supposed to be served with no seasoning so that each person can season to their liking. Season the soup with a small spoonful of Korean sea salt (cheonilyeom) and black pepper. Then add a heaping spoonful of freshly chopped green onions (left in the pic below) or Daepa (Korean leek). Additionally, you can make some Dadaegi 다대기 (1 Tbsp soy sauce, 2 tsp Gochukaru (chili powder), 1/2 tsp rice vinegar, 1 tsp garlic) to add some spicy kick!

          chopped green onions and daepa korean leeks in small bowls
          pepper and salt in small serving bowls
          Close up of Seolleontang Beef Bone Broth in Ttukbaegi with meat and green onions added

          BEST KIMCHI to serve with Seolleongtang

          Any Kimchi will go well with Seolleongtang but the classic pairing is radish Kimchi – either Kkakdugi or Seokbakji. Or you can also make some Geotjeori or Mak Kimchi if you like cabbage kimchi.

          Kkakdugi fully ripe - plated on leaf shaped green dish
          Kkakdugi Korean Cubed Radish Kimchi
          Easy 5 ingredient Radish Kimchi - traditional recipe
          Easy 5 ingredient Radish Kimchi – traditional recipe
          Easy Kimchi with cabbages and radishes (aka Mak Kimchi)
          Easy Kimchi with cabbages and radishes (aka Mak Kimchi)
          fresh kimchi geotjeori with green onions on light blue plate
          Geotjeori
          Follow along on social for more Korean recipe inspiration!
          • Pinterest
          • Facebook
          • Instagram
          My Newsletter
          Print
          5 from 2 votes
          korean beef bone broth seolleongtang in clay hot pot

          Seolleongtang (Korean Beef Bone Broth)

          Seolleontang is a bone broth made from boiling beef bones for hours but I think it's definitely worth the effort! Milky, creamy, meaty and delicious!!
          Prep: 30 minutes minutes
          Cook: 10 hours hours
          Total Time: 10 hours hours 30 minutes minutes
          serves: 10 servings

          Ingredients

          • 5 lbs beef bones marrow, femur, knuckle
          • 5.5 gallons water or 22 quart

          Garnish

          • 2 green onions chopped

          Cooked Beef Brisket Topping

          • 1-2 lb beef brisket or Flank Steak
          • 10 cups water
          • 1/2 onion
          • 1 green onion
          • 1 piece radish

          Optional Thin Noodles

          • 1/2 packet thin noodles (somyeon 소면)
          Prevent your screen from going dark

          Instructions

          • Soak beef bones in cold water for 30 min or so.
            beef bones in water
          • In a stock pot, add bones and 4 qt of water. Cover with lid and bring to boil then let it boil for 15 min.
            1st boiling of bones in pot
          • Turn off heat and discard the liquid and save the bones. Quickly rinse the bones under water to clean off any brownish, foamy impurities.
          • Rinse the pot and put the rinsed bones back in the pot. Add about 4 quarts of water to the bones and bring to full rolling boil (covered).
            rinsed bones in pot after first boil

          DEVELOP MILKY BROTH

          • Continue to boil high for 30 min. Add 4 more cups of water. Keep boiling at medium or a little above medium heat for 1 hr and then add another 4 cups of water (if the bones are too exposed in the air – water level should be just above the bones at this point ) and continue to boil for another 1 hr or so. The bones need to be boiling vigorously during this first part for the broth to develop into a cloudy and milky color.
            milky white bone broth seolleongtang in pot boiling

          SIMMERING PHASE

          • Once the broth is opaque and milky, add about 8 quarts of water and then lower heat to medium low and keep it at full simmer. Continue the full simmer for 3 hrs. Add another 7 quarts of water and full simmer for 4 1/2 hrs until the broth is overall completely opaque, milky and wonderful. You may need to skim fat – see below.

          OPTIONAL – cook brisket as topping

          • In another pot (3-4qt or bigger) and add Brisket or Flank Steak, water, onion, green onion and a piece of radish if you have some and bring to boil then simmer for about an hour or until a fork goes in easily. For a more detailed and exact recipe, you can follow my Gogiguk recipe.
            beef brisket cooked in pot with broth

          2nd or 3rd Boil

          • Optionally, you can boil the bones a 2nd or even a 3rd time. Some even say the 2nd boil is even better.. basically, you can save the broth and add fresh water to the bones and boil again for another 5 hrs or so until the broth turns milky. Some like to do this altogether and combine the broth from the 1st and 2nd boil together. This is especially helpful if you have a small pot and can't boil a lot of water at the same time.

          Skimming Fat from Broth

          • Depending on the amount of fat you have on your bones, you may end up with a lot of fat on top of your soup or not very much. If you have a lot of fat on top of your soup, you should skim the fat. Easiest way is to cool the whole pot so that the fat solidifies and you can remove it with a spoon. But if cooling the whole pot is not easy, you can just ladle the top part of the soup to skim the fat.
          • If you are too lazy to skim the fat or there isn't a lot of fat, you can swirl the bottom of your ladle around the surface of the soup before you ladle it. See my video.

          Equipment

          • 1 large stock pot 10 qt or larger

          Tips & Notes:

          Storage

          Refrigerate leftover broth in the fridge for 3-4 days. You can also freeze them in quart size plastic bags or in freezer friendly containers.

          Tips of Achieving a MILKY OPAQUE Broth

          • BOILING HARD for at least 2 hrs or so – at the beginning of the broth making process, it’s important to let it boil vigorously so that the bones are shaken and stirred around enough to thicken the broth. This is probably the most common mistake people will make when trying to make Seolleongtang.
          • DON’T ADD TOO MUCH WATER UNTIL IT TURNS WHITE – when you boil the bones for the first couple hours, it’s important that you keep the water just enough to cover the bones. That’s why I add 4 cups of water at a time, twice during the first hard boil step. If you add all the water at once from the start, the broth will not turn opaque white. The overall, bones to water ratio is important.
          • I ALREADY ADDED TOO MUCH WATER, CAN I FIX IT NOW? – if you feel that you added too much water, too soon and the broth is not turning opaque after 3 hr or more of boiling, try taking some water out and leave just enough water to cover the bones. Boil for 2 hrs or more until it turns milky and then you can add more water and simmer.

          Nutrition Information:

          Calories: 74kcal (4%)| Carbohydrates: 1g| Protein: 10g (20%)| Fat: 3g (5%)| Saturated Fat: 1g (6%)| Polyunsaturated Fat: 0.1g| Monounsaturated Fat: 2g| Cholesterol: 28mg (9%)| Sodium: 153mg (7%)| Potassium: 169mg (5%)| Fiber: 0.2g (1%)| Sugar: 0.3g| Vitamin A: 36IU (1%)| Vitamin C: 1mg (1%)| Calcium: 76mg (8%)| Iron: 1mg (6%)
          Author: JinJoo Lee
          Course:Soup
          Cuisine:Korean
          KoreanCategory:Tang(탕)
          Did You Make This?I love seeing what you’ve made! Tag me on Instagram at @Kimchimari or #kimchimari and don’t forget to leave a comment & rating below!

          Similar Recipes

          • Instant Pot Korean Beef Cabbage Radish Soup
            Korean Beef Cabbage Radish Soup - Instant Pot and Regular Recipe
          • collage of 12 delicious korean beef recipes
            BEST 12 Delicious Korean Beef Recipes!
          • Retail Beef Chart for Know your Beef Cut (US vs Korean)
            Know Your Beef Cut!
          • Hearty Beef Soup (고기국 Gogiguk/Kokikuk)
            Hearty Korean Beef Soup (고깃국 Gogiguk/Kokiguk)
          Previous Post
          Next Post

          Reader Interactions

          Leave a Review Cancel reply

          I LOVE hearing from you! Submit your question or recipe review here. Your email address will not be published. Required fields are marked *

          Rate this recipe:




          4 Comments
          1. Lisa N says

            Posted on 12 January 2025 at 1:57 pm

            5 stars
            Thank you so much Jinjoo! My broth is milky from your detailed recipe, I’m definitely going to make this again!

            Reply
            • JinJoo says

              Posted on 14 January 2025 at 10:34 am

              Lovely to hear that!! Glad the beef bone broth turned out milky wonderful for you. Enjoy!

              Reply
          2. Chase says

            Posted on 20 April 2024 at 8:02 am

            5 stars
            Hi JinJoo! I tried other recipes for Seollongtang but yours seems the most precise I found so far! I will definitely try it next time I make it. Thank you for sharing it (and cooking it multiple times, that is a HUGE load of work! @_@)

            Reply
            • JinJoo says

              Posted on 23 April 2024 at 11:34 am

              That’s excellent to hear!! Thank you soo much for your kind words – I did try my best to make it as precise and to simplify the process as possible. Love to hear how it worked out!

              Reply

          Primary Sidebar

          JinJoo from KimchiMari

          Welcome

          Hi! I'm JinJoo! Thank you for visiting my Korean Food blog where I share detailed Authentic Korean recipes that even YOU can cook!

          My Story

          browse by type

          gf Gluten Free df Dairy Free pc Pressure Cooker Recipes vg Vegan lc low carb <30 30min or less kf Kid-Friendly ls low-salt
          • by Course
            • Drinks
            • Soup+Stew
            • Appetizers
            • Salads
            • Main Dishes
            • Side Dishes
            • Desserts and Snacks
          • by Ingredient
            • Beef
            • Chicken
            • Pork
            • Seafood
            • Rice
            • Noodles
            • Tofu
            • Vegetables
            • Egg
            • Paste/Sauces
          • by Korean Basics
            • Eumryo 음료
            • Bap 밥
            • Bokkeum 볶음
            • Gui 구이
            • Guk 국
            • Hangwa 한과
            • Jang 장
            • Jeon 전
            • Jeongol 전골
            • Jjigae 찌게
            • Jjim 찜
            • Jorim 조림
            • Kimchi 김치
            • Myeon 면
            • Namul 나물
            • Tteok 떡
          • by Type
            • Easy Meals
            • 30 Minutes or Less
            • Kid-Friendly
            • Lunchboxes
            • Condiments and Sauces
            • Cooking for One
            • Street food
            • Pressure Cooker Recipes
          Free Korean BBQ Favorites ebook
          free recipe book!

          Join to get my FREE cookbook + monthly newsletters + recipe updates!

          join now!

          Nutritional facts, MSG & gluten free

          Nutritional Facts in my recipe cards are provided PER SERVING and it’s an estimate and may not be accurate. Due to different brands of ingredients having different nutritional values, the values I provide here may be different from your preparation.

          – Gluten-Free recipe assumes you are using gluten-free soy sauce (since many soy sauces contain gluten or wheat) and/or gluten-free gochujang.

          – MSG & Corn Syrup FREE – these are never used in my recipes

          Opens in a new window Opens an external site Opens an external site in a new window
          baked chicken on parchment paper with onions caramelized

          닭고기

          Chicken

          소고기

          Beef

          Spicy Pork BBQ - Korean Pork Bulgogi

          돼지고기

          Pork

          Garlic Scape Stir Fry with Shrimp (Maneuljjong Bokkeum 마늘쫑 볶음)

          해산물

          Seafood

          Soondubu Jjigae or Soft Tofu Stew

          두부

          Tofu

          곡식

          Rice

          READER FAVORITES

          Trending Now

          Mini Kimbap tray - kimbap two ways

          Mini Kimbap (Mayak Kimbap) with Carrot or Cucumber

          Chicken Bulgogi Rice

          Easy Chicken Bulgogi (Dak Bulgogi) for Korean BBQ

          After stew has boiled for 15 min with cheese melted on top

          Budae Jjigae (Korean Army Stew)

          Korean Sweet Pancake - Hotteok/Hodduck (호떡) www.kimchimari.com

          Hotteok (호떡)- Korean Sweet Dessert Pancake

          featured on
          ny times logo
          • COOK
            • Recipe Index
            • Pantry Items
            • Videos
          • LEARN
            • Starter Guide
            • Korean How To’s
            • Travel
          join the kimchimari family
          Receive Free Cookbook and New Recipes by Email
          join now
          • Back to Top
          • About
          • Contact
          • Terms of Use
          • Privacy
          © 2025 Site Credits Designed by Melissa Rose Design Developed by Once Coupled

          free recipe ebook!

          Get my FREE cookbook + newsletters + lessons!
          Choose all that you wish!
          Thank you for subscribing!