What is Seolleongtang
Seolleongtang is a milky beef bone soup that’s made by boiling down ox leg bones for several hours until the broth becomes rich and creamy white. This broth is a staple in Korean households, especially during cold winter months.
Legend has it that this soup was created because King Seonjong of the Joseon Dynasty wanted to feed a large number of people after an ancestral worship ritual involving a sacrificial cow. Let me tell you — the King had the right idea!
You can feed your whole family with a few dollars’ worth of beef bones and still have some leftover to freeze for later use.The broth is also great as a soup base for many other Korean soups such as tteokguk, manduguk,doenjangguk, andmiyeokguk.
In this post, I’m going to demystify seolleongtang to convince you to make this restaurant favorite at home. Yes, it takes time, but most of it is stove time. You can do other things around the house while this is boiling away in the kitchen. The result is totally rewarding!
Which ox bones to use
Ox marrow bones, called sagol (사골) , is most typically used to make this milky bone soup, but other parts such as knuckle bones (dogani, 도가니) and ox foot (ujok, 우족). I usually use a combination of two or three different parts of bones for a rich flavor.
- Marrow bones, sagol (사골) 2. foot (ujok, 우족) 3. knuckle bones (dogani, 도가니)
How to make seolleongtang
There are no hard and fast rules about how muchbones or water you need to use or how long you should boil. A few pounds of bones go a long way, and you can use as much water as your pot can hold.
In making a Western-style beef stock or Vietnamese pho broth, the cooks aim for a clear, brown broth by simmering beef bones for many hours. In contrast, the goal of making Korean ox bone broth is to achieve a milky white broth.
What’s done differently? It’s the heat level! For a clear broth, the bones are gently simmered over low heat. Simmering, by definition, is cooking at the temperature below the boiling point with bubbles gently rising to the top. For a milky broth, you need to maintain a medium boil, not simmer, throughout the cooking time.
Tips for making Korean ox bone soup
Don’t throw the bones away after making the first batch of broth. Use them again to make another batch. The broth will be even milkier the second time around. I usually stop after the third batch.
It’s common to use aromatic vegetables, such as onion, garlic, and the white parts of large scallions. However, only using the bones will give you a stronger beefy flavor. It’s a matter of personal taste. Try both ways, and decide which way you like better.
How to serve seolleongtang
Seasoning is usually done at the table by adding sea salt. You’ll be surprised by how a little bit of salt brings out the complex flavor of the beef. The soup is also naturally nutty with a hint of sweetness. Delicious!
For more Korean cooking inspirations, follow along on YouTube, Pinterest, Twitter, Facebook, and Instagram.
Ingredients
- 3 - 4 pounds beef marrow bones (sagol, 사골), cut up You can also use cow knuckles (도가니) and/or foot (우족)
- 1 - 2 pounds beef brisket or shank meat
For serving:
- cooked rice
- cooked somyeon (or glasnoodles
- thinly sliced meat, cooked with the bones
- lots of chopped scallions
- salt and pepper
Instructions
Preparation
- Soak the bones in cold water to draw out as much blood as possible, about 1 hour (or longer if you have time). Rinse well and drain.
- Soak the meat in another bowl to draw out as much blood as possible, about 1 hour. Drain. Keep it in the fridge until ready to use.
Parboiling
- Add the bones to a large stockpot (preferably 8 quarts or largewith enough cold water to cover. Bring it to a boil over high heat. Reduce the heat to medium, and boil for 5 minutes.
- Drain. Rinse the bones, and clean out the pot to remove any brown bits. Return the bones to the pot.
Boiling
- Fill up the pot with cold water, leaving a little room for boiling. Bring it to a boil over high heat, and reduce the heat to medium.
- Cover, and boil until the broth becomes rich and milky, about 5 hours (or longer if you have time). Adjust the heat a little, if necessary, to maintain a medium boil. (On my stove, this is somewhere between medium and medium low.) Add more water (boiling hot water to maintain the cooking temperature) to cover the bones, once or twice while boiling. (This photo was taken at the 3-hour point.)
- Add the soaked meat (and more water if needed to submerge the meat). Boil until the meat is tender, for 1-1/2 to 2 hours. Remove the meat. Once cooled, thinly slice the meat to add to the soup when serving. Pour the broth through a colander into another pot or a large bowl to cool.
Optional step (highly recommended)
- Fill up the pot with fresh water again. Bring to a boil over high heat. Reduce the heat to medium. Cover, and boil until the broth becomes rich and milky, 3 - 5 hours. Reduce the heat a little, as necessary, to maintain a moderate boil. Add more water if the liquid reduces too quickly while boiling. Pour the milky broth through a colander into the pot or large bowl that contains the first batch. You can repeat this one more time, if desired. Just mix them all at the end to even it out.
Removing fat
- You can use a fat separator to remove the fat, or keep it in the fridge (or out on the deck or balcony in the winteuntil the fat solidifies to spoon off the fat.
Serving
- To serve, place some rice and, if desired, noodles in a serving bowl, add the meat pieces, and then ladle the hot broth on top. Typically, chopped scallions, salt and pepper are served separately so each person can season to taste. Serve piping hot with kimchi.
Freezing leftover
- Freeze leftover broth in freezer bags.
This recipe was originally posted in February 2013. It was updated here with new photos and more information.
Kat says
Thank you for the recipe! This is soooo delicious!
After LOTS of cooking (6 hours on high in the slow cooker, 1 hour pressure cooking the meat), my broth was still not milky. It was light brown, clearish, with some little chunks of bone marrow floating in it.
I ran it through the blender in batches and voila – perfectly milky and emulsified.
It may not be the traditional method, but for anyone else who goes through the whole process and can’t figure out how to get that elusive texture, maybe it will help!
Hyosun says
Try increasing the heat level next time.
Ann P says
Hi Hyosun! Thank you so much for the recipe (all of your recipes, really)! I used to have this all the time at Han Bat in LA Koreatown and am making it for the first time today using your recipe! Do you have any recipes that use the beef fat that is skimmed off? There is so much of it and I don’t want it to go to waste!
Hyosun says
Hi Ann! Sorry about the late response. No I don’t. I actually discard the fat.
Stacy says
I have had this recipe in my Pinterest folder for YEARS with the intention of making it. Today was the day!!! It was very delicious. Used only marrow bones, and the first batch did not come out milky (I did have that temp turned up, and used the full time), though the second batch DID come out milky. The first batch had way more flavour though. If I did it again, I would wait to have the soup until both batches were complete. Then I could have both the flavour and colour, assuming I didn’t opt for the other types of bones. Anyway, it was a fun adventure to make the recipe, with tasty results 🙂
Diana says
This recipe turned out perfectly. Such a warm nourishing soothing meal, thank you! Boiling the bones at a higher temperature is definitely a must!
Elli says
Hi 🙂
I have been reading the comments and some have mentioned that the broth end up turnning into somesort of a gelatinous substance when it cools? Mine did not do that and I am wondering if something is wrong? I did use a different form of meat and it was quite big so I had to add a lot of water, but when I took it out I let the water level boil back down to the bones again. At that point, the bones had been on for about 6-7 hours. It also isn’t a super milky white. could the color be affected if I stirred the broth a lot when I transferred it to another pot after straining out the bones? I was trying to cool it off enough so I could put it in the fridge.
On a different note, thanks so much for this recipie. It was really fun to make and gave me a glimpse into the other half of me whos culture I know nothing about. Hope you have a great day! 💛
Hyosun says
Hi Elli! Happy to hear you made this. I don’t think it has to do with stirring. It’s more to do with the type of bones used, cook time, and heat level. Try to increase your heat next time, and possibly cook longer. You’ll have milkier, more concentrated broth that will turn like jelly in the fridge. Hope this helps.
K C says
You need to use bones containing collagen for a very jelly-solid broth when gold. Knuckle, neckbone, etc, stuff with a lot of collagen. Using only marrow bone will make it less jelly-like.
Elli says
If my broth is not jelly like the next morning, did I do something wrong? I scooped off my fat this morning and it was still liquidy. It also wasn’t super milky white looking…..
I did stir it last night to ry and cool it down enough for it to go in my fridge so the fat could solidify. Could that have anything to do with the color maybe? Or maybe the form of beef I cooked the bones with? I’m not sure. I plan on re boiling the bones today, so I will see if anything changes.
Thank you so much for this recipie Hyosun, I am so super greatful to you.
Skim11 says
Hello!
Thanks so much for this recipe, I’ve been using for the past year and family loves it! I was wondering, can you make this with frozen bones and meat or do you recommend definitely defrosting fully first?
Hyosun says
You can defrost the bones as part of soaking in step 1. I’d defrost the meat first before adding to the bones for even cooking. Hope this helps.
Skim says
Hello!
Thanks so much for this recipe, I’ve been using for the past year and family loves it! I was wondering, can you make this with frozen bones and meat or do you recommend definitely defrosting fully first?
Hapi says
My father-in-law taught me how to make 뼈국 about a month ago and I was trying to make it again with the frozen leftover bones.
I was craving 설렁탕/도가니탕 and I found your recipe! Initially I wasn’t sure how and when to add the meat and what type of meat to use for it. I was also worried that adding meat might change the color of the soup.
Thanks to your recipe, I was able to make perfect bowls of 설렁탕 and hubby was so impressed he licked his 뚝배기 clean 😂
Michaela says
Hmm.. Mine did not work out at all 🙁 I used marrow bones in a 4,5 L pot and the first time i boiled it 6 hours at a medium boil and it didn’t get milky at all. So I read all the comments to see what I could have been doing wrong. Now, the second time around, I’ve been keeping it on a rapid boil – the highest setting I have – for 4 hours and there is still no change whatsoever. I’m about to give up:(
Hyosun says
Hmm I’m not sure what’s happening there. When beef marrow bones are boiled for that long at medium or all the way up to rapid boil, as you’ve tried, they should produce milky broth. Honestly, I’ve been making this dish for decades and have never had a problem like that. It’s a simple process of boiling them for hours, not simmering. Usually trouble shooting is to increase the heat level a little but you’ve done that, so I’m really not sure what to tell you. Let’s see if anyone else can chime in and offer helpful info.
Derek T says
If just bone marrow, you will not get the milky consistency. Try adding the larger beef bone (head of the bone), there should only be some tendon of it and minimal marrow. That tendon and cartilidge should give you the milky consistency. Hope this help!!
Hyosun says
Hmm interesting! I’ve never used head bone for my milky bone broth. Not that common in Korean homes.
Jennifer says
I think Derek means the head/top part of a large bone, like the big knobby bone pictured in your pot, rather than bone from the head. 🙂
I’m attempting this recipe now and am trying with marrow and foot bones! As for the meat, I’m going to try with beef tongue. 우설 설렁탕 is my favorite, but no one seems to have a recipe for it, at least in English.
Alice says
Hi, there is a possibility that there was too much blood or brown bits in your bones. Its kind of yucky, but after boiling them the first time and dumping the water, make sure you really scrub out any brown stuff. The bones should be beige/white/grey.
Renee says
💖Maeu Gamsahabnida💖
You have solved the mystery. I had tried making this broth after having the most glorious bowl of soup at a Korean restaurant long time ago. This is one broth you can’t use the old, let’s just give it a go and it should be close method, since it’s a very different style of cooking than western.
So I found your recipe, wonderfully clear instructions that resulted in the broth I’ve been looking for. It’s rich, milky, creamy, silky and glorious
Important note for experimenters, if you decide to try making a different soup combination with your left over broth and decide to add carrot while you’re simmering, you will loose the milky white color that contrasts so beautifully and makes the colors of the rest of soup ingredients stand out.
If you want carrot, cook separately.
Hyosun says
Awesome!! Delighted to hear this was helpful! You’re definitely right you don’t want to use colorful vegetables for this milky white soup.
Lily says
Do you (or anyone else reading this) have any recommendations for other dishes this broth could go well with? Other soups, perhaps? I have so much of it and I’m not sure what I should do with it…
Hyosun says
You can make tteokguk (rice cake soup) with it. Add some doenjang and some napa cabbage or Korean radish to make doenjang guk. It’s great in kimchi jjigae as well. I assume you froze some of it for later use, right?
Karl says
Thanks for the recipe! Normally when I make a stock I’ll finish by reducing it to 1/4 volume to save freezer space (then add back in the water when defrosting). Is that possible with seolleongtang, or would I be losing something vital in the process?
Hyosun says
I haven’t tried it, but I don’t see any problem with it. Let me know how it turns out if you try it. It sounds like a good idea.
Jen says
Thank you, the instructions and info about the types of bones were really helpful! I used to live in Korea and loved seolleongtang. I always wondered how the soup/broth turned out milky and white and so learning about the medium rolling boil was really fascinating. I followed your recipe and was very happy with the result~ I’ve used the extra broth to make your ddeokguk recipe as well, which is also delicious 🙂
Oh and using the bones for a second batch of broth is such a great tip!
Laura says
Wonderful recipe! I made this with only the knuckle and foot bones (because the oxtail bones were so expensive), and it was delicious. I’m going to try it again with the oxtail bones, too. I know it’s a special recipe, but it’s really very easy and I had enough soup for at least two days. Very nourishing. Thank you for writing such clear instructions.
MK says
Hi. I’m using sagol for the broth, but what do you do with the meat that falls off the bones? Do you discard that along with the bones after the milky soup broth is achieved?
Hyosun says
You can take it out when it falls off or remove from the bones when the meat is tender. Save it to serve with the soup.
Shan says
I tried making this soup today and it did appear mildly milky however it is blend tasting. My understanding is this soup should be tasty by itself. Just wondering what might I have done wrong.
Hyosun says
How long did you boil? If boiled for several hours and still didn’t get richly milky, your heat level probably wasn’t high enough. The longer you boil, the deeper the color and flavor will get. Seasoning sufficiently with salt brings out flavor, and you can add some fresh minced garlic if you want.
Shan says
I boiled it for 5 hours at medium heat where it is continuous boiling. I wonder does it matter how much water I put? I have about 1.4kg of bones in a 1.5L stockpot. I must say looking at the colour, it is mildly milky not rich milky. I did add salt trying to boost the taste but not exactly helping.
Do you think I should try boiling at high temp for the second batch for 5 hours using the same bones? I mean since its bland for the first batch, do you think I should still try again for the second batch?
Shan says
Sorry, I mean 15L stockpot.
Major Tom says
How much water did you use? If you had 1.4 kg bones and 10 L water, for example, you would have to boil the water down to just above the level of the bones to get a good broth.
Hyosun says
Yes definitely increased the heat level. You can even add the first batch to the second batch after the second one turns milky and boil it together until the liquid reduces and becomes richly milky. As I said the longer the better. It really all depends on how far you’re willing to go. Restaurants boil 12 to 16 hours, using several different parts of bones for the depth of the soup.
Shan says
Will do that, thank you Hyosun. 😊
Jayde says
Can this be done in the instant pot?
sharon says
No you can not, I’ve tried. You need the agitation of the boiling water to get that milky broth.
Tom M. says
I just made this mistake trying to make it for the first time, but after the three hours I had it pressure cooking, I used the rapid release method to open my instant pot. The stock was somewhat white, but clearly not right. However, after that I switched the instant pot to saute to keep a rolling boil going and covered it with a normal (i.e. non-pressure cooker) lid and it started to turn milky like it should. So, I think an instant pot can be used to accelerate the process a bit, but cannot be pressure cooking the whole time.
Kbear says
There aren’t any short cuts to this – boil it on medium high to high heat for 6hrs – replenishing the water when it gets too low…you will get a far superior result.
Ying says
Thanks for this information, it was really helpful! I had a busy day and was in and out of the house, so I decided to make this using my Tefal multi-cooker (similar to Instant Pot). On your advice, I did not use the pressure cooking function, but manually selected the cooking time and temperature (110 deg celsius worked best for me as 100 deg yielded more of a low boil/simmer). After 5 hours, I had a milky broth with a slightly yellowish beige hue, similar to ramen broth. I then removed the liquid and boiled the bones for a second time on the same settings for 3hrs, and this yielded a white and milky broth. So in answer to those who asked, you can use the Instant Pot but under manual settings and not using pressure cooking function. It doesn’t save you time, but it does bring convenience (not having to watch the pot on the stove).
JenM says
Thank you so much for this info! I love my IP and wanted to try this method. The weather in Chicago is still hot and the home gas charges have gone up 150% so this helps a lot.
L.H. says
Perfect, easy to follow recipe! Delicious, creamy milky broth that was silky smooth and satisfying. The whole family loved it over some somyeon! Medium rolling boil was the key to the milky broth, and cooking the meat later in the process and not for too long. The meat came out just perfect for making slices for the soup bowls. I followed the recommended second boil from the bones, and things got even better.
Anh says
I first had this dish a year ago at a small restaurant in LA that specializes only in this soup. I made this recipe today and had to say it totally recreated the experience today. The tip is to keep the pot rolling medium high boil at all time with the lid closed. I only tilted my lid a little so the liquid dont over flow. First boil 5 hours, 2nd boil with new water 4 hours. Its pretty effortless once you get it in the pot. You just have to leave it to boil, no need to skim anything. The rapid boiling and the closed lid is the key to create milky broth. Highly recommended. Took a long time but worth it bc I have some left over to store. 🙂 i like to put the meat in the fridge after boil so I can create super thin slices!
G Park says
Thank you for the tip of boiling a second time. I’ll admit I was a little skeptical of the 2nd batch being even milkier than the first but you were right!
2 other tips my mother in law gave me:
1) add 1 piece of beef tendon to the batch of bones. It makes the soup even richer and even more white/milky
2) try using a piece of chuck roast beef. I tried it this time and my mother in law really liked it. It’s a bit fattier cut of meat, and is more flavorful and tender than the traditional flank.
Rico says
I like this soup so tried to make this the other day. I boiled the bones for 6 hours and I did not get white soup but brown. And when I put it the fridge it become jelly. Not sure what went wrong with my process. Our stove has Gage number 1 to 10, 1 is low and 10 is high. And used gage 1 when I boiled the bones. Would you know the wrong process I did? Thank you and I will try this again.
Hyosun says
Hi Rico! It sounds like you used the heat that’s way too low. The recipe says medium boil, and depending on the strength of you gas stove it should have been 4 or 5. The soup should boil moderately. That’s between rapid boil and gentle simmering. Also, did you do parboiling steps? That should have helped achieve milky broth as well. Hope this helps!
Yuri says
Just a note for anyone who comes across these comments later…if you put it in the fridge and it firms up (turns into “jelly”), that’s a good thing! It should! It means your broth is rich in collagen, which is so wonderful for your health. This is basically the Korean version of bone broth.
Charlotte says
Thank you so much for this recipe. I tried it yesterday and it was delicious!! I’ve tried a few times in the past and couldn’t get it milky/white but followed your directions and kept it at a medium-high heat and it turned out perfectly!
Crystal says
How do I keep the marrow from turning the broth brown?
Wendy says
Would the soup still have the same color and flavour of done using an instant pot? Thank you.
Dani Ellerton says
Hi Wendy! I’m not the author, and I’ve never made seolleongtang, but I’ve made lots of broths and stocks in my Instant Pot! From my experience, the IP makes beautiful, clear stocks and broths because it doesn’t actually boil. I don’t use my IP for my chicken paitan (creamy ramen broth) for just this reason. Although the Instant Pot is great for so many things, I don’t think it would be much use to you here! 😊
Gabby says
I have 3.5 lbs of brisket. Can I put all of it in with the bones to make this soup? I want to use half of the meat for jangjorim. Or should I just make the two separately?
Melinda Summers says
Can you make this with ox tail with the meat attached? We make a soup that has a different base where you boil the meat on the bone and then refrigerate it so that it is easier to get rid of the fat and trim the meat.
Hyosun says
Yes you can, but reduce the time. When we make Ox tail soup we usually boil about 3 hours. The broth will be milky (not as milky as this soup) and the meat will be tender.
Nau says
This looks so good, and I love how clever the re-boiling of the stock is to get every last drop of goodness out. Thank you for sharing your recipe!
Hyosun says
Thank you! Hope you try it soon.
Dreamee says
One of our many favorites!!! My mother use to make this just a few times a year and it’s definitely one of our comfort foods.
This recipe (as is all the recipes you’ve shared) is DELICIOUS!!!
I couldn’t find ox bones nor gosari in my remote area but pork soup bones work well.
Thank you for sharing!
April says
Thank you for your detailed instructions! I have attempted to make this soup several times after having it at a hole in the wall LA restaurant. The broth never came out milky white as desired. Even after more than 24 hours of simmering. The low boil definitely made a difference.
Raymond Szatmari says
Hyosun Ro, you have greatly inspired me in my culinary adventure. Thank you.
Hyosun says
That’s great to hear! Cheers!
Karen Hwang says
Another great recipe!!! This turned out perfectly for me; thank you for sharing!!
Kelsey says
Is it possible to make this in a pressure cooker to reduce the cook time needed, rather than boiling on the stove top?
Hyosun says
You may be able to but I’m not sure if the result would be the same. I haven’t tried it, so let me know how it turns out if you decide to try.
Jenny says
When you soak the bones and meat to draw out the blood and impurities do you keep it in the refrigerator during that time?
Arionna says
What do you do with the bones after making the broth? Do you keep it in or take it out?
Hyosun says
Take them out. The bones have done their job, so they can be thrown away.
Karen says
I can see from the recipes that you are the real thing! Half of my family is Korean and I miss my Korean food so much. I have always made my own kimchi but now that I discovered you, now I can make more! Thank you for making it possible for me to make my own dishes.
Ronnice says
Hi Ms. Ro,
Greetings from sunny island Singapore!
Thank goodness your website is up again! But i had to resort to another website while yours is down with my first attempt at cooking seolleongtang. Problem is mine turned out bland.
The difference I did was using only about a pound of ox bone and a pound of brisket. Plus i boiled the bones three times, each time i added about three quarts of water to the ox bone and boil it for three hours . Was wondering if there is a way to rectify. Thank you for taking time to read this!
Hyosun says
It could have been the amount of bones you used. Try to boil again for 2 to 3 hours but this time let the liquid boil down without adding water in the middle of cooking. Also, try to use a little bit higher heat and see if that makes a difference. Next time I suggest you use more bones. This soup freeze well. Hope this helps!
Saulai Cheung says
Hello, Ms Hyosun! I’ve tried making seolleongtang for the first time today following your method and it’s been a success! Thanks for your recipe. However, I have one question. We used to order it from a Korean restaurant in our area and they have thinly sliced beef stomach in their soup, which we love. I bought one today, washed many times (with salt, vinegar, preboiled with ginger and green onions and wine etc) and cooked it separately (thankfully!), but it still came out having a strong smell that we cannot endure. The ones from the restaurant had no smell at all. Do you know how to get rid of the strong smell?
Saulai
Lily says
Hi! Love the recipe and health benefits of it…don’t know you can boil more than once! It’s one of my favorite soups! Just wondering if you’ll add an instant pot recipe soon. I tried it using the soup button but it didn’t give that milky broth. Thanks in advance!
Natalie says
Hi Hyosun,
Thank you for posting such detailed recipes! I’m really looking forward to making 설랑탕! Since you have a pressure cooker recipe for 백숙, I was wondering if you have any recommendations for converting the 설랑탕 recipe to a pressure cooker one. I’ve seen other generic bone broth pressure cooker recipes and the pressure cook time is usually around 2 hours. Do you think that would also work for this? Thanks!!
E says
Instead of boiling the bones twice, would you get the same result by boiling the bones extra long just once-like maybe overnight?
J.W. Park says
Great directions, very clear. Thank you!
Alyson says
I’m nearing my 3 hour point and I only see the fat collecting, no milkiness.
Alyson says
Nevermind… at 4 hours it began and I added the presoaked brisket. Been hard simmering for nearly 2 hours and the brisket is almost fork tender. I may wait another hour. Plan to freeze all this hard work so it’s worth it.
Hyosun says
You can increase your heat me so a bit higher if it takes too long for the broth to turn milky. You can also boil longer for a deep, rich milky broth. Enjoy!
Yuhan says
Thank you so much for the great recipe. I saw some Korean restaurant have beef tongue soup with milky beef broth. Is this the correct soup base ? If yes, do you have any instructions on cooking beef tongue ?
Skim says
Hello, Korean single dad trying to cook for his kids.
I tried the slow cooker pork ribs, but I did replace boned meat with boneless meat. I noticed a lot of liquid came out of the meat and the pork came out very dry. Confusing to me as the meat was submerged in the liquid.
I was going for the Ham Ji Park (awesome daeji galbi place out here in L.A.) vibe, but I’m now stupidly realizing I should probably adapt your spicy grilled chicken to pork O.o
Also I was wondering, for the gomtang or seolungtang are there any possible ways to make this in a slow cooker? Hard for working dad to spend that much time cooking 🙁
Elsa says
What nutritional value does this soup have?
Hyosun says
Hi Elsa – This is a good article on that:
http://www.npr.org/sections/thesalt/2015/02/10/384948585/taking-stock-of-bone-broth-sorry-no-cure-all-here
RyeBlossom says
Thank you for the useful information! I didn’t know bones can be re-used!
That makes a huge difference. I find marrow bones pretty expensive for one soup, but if I can use it again, the price is not too bad.
Thanks again!
Heidi says
Will the broth taste as good without adding meat to it? I’m soaking the bones overnight so I can make the soup tomorrow. I’ll let you know how it turns out!
Hyosun says
How is your soup going? I bet your house smells good right now. It will be fine without meat. Enjoy!
Leigh says
Can I use oxtails?
Hyosun says
Yes! It’s a similar, but different soup called kkori gomtang.
Jamie says
I already purchased the ingredients, but now the work week has started. I’m wondering if I can start on it tonight, put them aside, and then continue to the optional step tomorrow?
Hyosun says
Yes, you can do that. In fact, I do that quite often.
Ruthie says
I am super excited I came across this recipe. I had tried to make bone broth previously but it never came out milky and now I know why! I’m going to try again today. Can’t wait for the milky result! 🙂
Hyosun says
Hope it turned out nice and milky for you, Ruthie! Thanks for trying out my recipe!
Katrina says
Thank you for this recipe! I just made some soup without the extra beef, but it was still delicious. My bones still have a lot of marrow in them, so I will definitely use them again. Is it okay for me to keep them in the freezer until I want to boil them again to make more soup?
Hyosun says
Yes, totally agree! The soup is still delicious without the meat. I haven’t tried to freeze the used bones, but it sounds like a good idea.
Janis says
I think this is the same broth used for the tendon soup that I love. Will try this definitely if I can afford to have the whole day to cook! Is there any particular reason why salt is not included in the broth?
Florence C says
Hi- I think I can answer this.
Traditionally, when making stocks, broths, and soups that cook for a long time, salt is not added into near the end because the liquid will always reduce during the cooking process. So if it tastes nicely seasoned in the beginning then imagine when all that after evaporates- it’ll be x times saltier. So I hope that helps 🙂
Pamela Yuhm says
Love this soup! I did not know it was so easy to make ㅎㅎㅎㅎㅎ My children loves 설렁탕. 감사합니다. Love your blog and this is my go to blog for my Korean food. My next venture is your 김치 만두.
Hyosun says
Pamela – I’m delighted to hear you loved this soup and found it easy to make! Doesn’t it make you feel good to have a big pot of delicious soup that your children love? I made it past weekend, and have been enjoying during the week eating as is or make tteokguk with it, etc. Kimchi mandu sounds great! You can make manduguk (dumpling soup) with seolleongtang broth if you have any left over. Thank you so much for making my blog your go-to one!
Audrey says
This is my favorite soup in the world and the only Korean restaurant nearby does not do it very well. I followed this recipe exactly and it came out DELICIOUS. Absolutely perfect. My mouth is watering thinking about it. Good thing it made a huge batch. Thank you so much for satisfying my craving, yummmmm!!!
Hyosun says
Hi Audrey – So happy to hear that! Good job! It does make it a lot, so now you get to enjoy it for a while. Thanks for taking the time to let me know how it turned out for you!
Grace Lew says
just amazing! Can’t wait to make a batch to eat and freeze!
Hyosun says
Hope you get to make it soon! It’s totally worth the effort. Thanks for coming by!
Courtney says
Thanks for the recipe! I really want to make this one day. I have no idea where I’ll find beef bones–unfortunately I’m a little south of NOVA. We have an Oriental market, but it’s not very big and they don’t carry many Korean ingredients. I may just have to suck it up and drive 2 hours to NOVA periodically to purchase a bunch of ingredients.
Hyosun says
That would work. Also, sometimes I see beef bones at Whole Foods market. Have you asked your local grocery butcher? Hope you find the bones soon.
Teresa says
I love the recipes here but isn’t there an easier way to have them ready in print format? Thanks – T
Hyosun says
I’m working on it. Thanks!
Mark says
Hyosun,
Great tips for milky white broth! Thks so much for sharing. Just wonder if pork bone or chicken carcass can be use to replace to beefy parts?
Hyosun says
Yes, but then it will be a different soup with different flavors.
Michelle says
I love kori guk and wanted to try making sullung tang. I make pho pretty often but I have a hard time finding marrow. I usually go to Lotte for my meat. Where do you go to buy your bone marrow?
Hyosun says
I usually go to a Korean butcher shop. But, also go to Lotte and H-mart as well. If you’re in NOVA,there’s a Korean butcher shop in Centreville.
Michelle says
I’ve never seen marrow at Lotte or hmart (yes, I’m in nova). Is the butcher shop the one near bon chon called Wow Fresh Meat?
Hyosun says
Yes, that’s the one.
Hyosun says
Sometimes I see them in Whole Foods as well.
marissa says
How long will the soup last in the freezer?
Hyosun says
It should be fine at least for 2 to 3 months. I’ve kept it longer at times. Enjoy!
Just Plain Delirious says
Hi there!
I managed to purchase prepackaged Ox Bone Soup in a foil sealed package at a Korean Supermarket here in Australia. I was wondering if that should be okay to use or would the taste be different? And would I add beef and spring onions accordingly? 🙂 Thanks in advance!
Hyosun Ro says
I haven’t tried prepackaged ones, but it should be okay. They are usually ready to eat. Just add chopped spring onions. Enjoy!
Anonymous says
I remade this again and it’s turning out great! There’s a red sauce that they give you at the restaurants, how can I make that red sauce to put in this soup to make it spicy? Thank you so much! For your blog and your recipes!
Hyosun Ro says
Happy to hear that! It’s basically gochugaru, minced garlic, and soup soy sauce mixed with some of the broth. Off the top of my head, for 3 to 4 tablespoons of gochgaru, 2 to 3 teaspoons of garlic, 1tablespoon of soup soy sauce (omit if you don’t have), and a few tablespoons of the broth to make it a paste. Thanks for using my recipe. Enjoy!!
Anonymous says
I am making this now, the boiled the bones with the meat and radish and onion first for about 3 hours but the broth didn’t turn white. I set that broth aside and filled the pot again with water and it’s boiling. If I mix the two broth together, will it still be white milky broth?
Hyosun Ro says
My direction says 3 – 4 hours with the bones and then add the meat to boil an additional 1-1/2 to 2 hours. If you only did 3 hours, you needed to boil longer or also maybe a little higher heat. Also, your heat might not have been high enough. Be sure to have a medium boil (somewhere between rapid and gentle boils). You can mix the first broth (without the meat) now and boil it together until it becomes milky. Since your first round of broth wasn’t milky, if you add it later, it will dilute the milky broth from the second round. If your pot is not big enough, wait until the second round of broth is milky and set that aside. Use the first broth to boil the bones the third time around if you want. Hope it works out for you.
Dana says
I just realized I bought ox tail instead and its not the same beef as u mentioned here 🙁 its the wrong one and you dont have a recipe for the ox tail soup right? I want to make seolleongtang so I guess I will have to go back out and get the right one.
Hyosun Ro says
Ox tail is fine. It will be a little different, but there’s a similar soup made with ox tail, called kkori gomtang. Using the same method in this recipe, you boil until the soup is milky and ox tail meat is tender. I wouldn’t do the optional step for the ox tail soup. And satae (shank) meat is fine to add, but since ox tail itself has meat you don’t really need to add additional meat. If you decide not to use, you can freeze and use it when you actually make seolleongtang next time. Hope this helps, but let me know if you have any additional questions.
Dana says
Thank you, you are very helpful! My grandma used to make kkori gomtang and it was so good! To make that do I need to also use knuckle and marrow bones when I boil the water or is using the oxtail bone fine?
Hyosun Ro says
You can do it either way, but using the oxtail bones will be just fine . The addition of the other bones will help make it milkier and richer, but I like it just with oxtail for its unique flavor. Enjoy!
Dana says
Can I add daikon radish and onion while boiling with the meat? I am going to make the kkori gomtang today. 🙂 Is this also ok for making seolleongtang?
Hyosun Ro says
yes you can. That’s common both for kkori gomtang and seolleongtang.
The Alphabit Journal says
This looks so delicious! My husband and I ate bone soup all the time when we lived in Seoul. I have one question though- if you make this the day before is it better to refrigerate and reheat for the meal, or leave it simmering in a covered pot on the stove overnight and the following day? I have made bone broth like this before and was wondering if the quality if the soup be okay after simmering for 2 days or so
Todd says
Awesome!
Johanna Garrido says
Wow, I have been looking for this recipe for years!. I am of Guatemalan descent, but I grew up in Korea town.I had this soup dozens of times at my favorite Korean restaurant in LA, then i would run next door for Korean snow ball cookies. It’s been 7 1/2 years since I’ve had this, Thank you soooooo much for your wonderful blog. I will run home to make this!.
Hyosun Ro says
Hi Johanna – How nice you had a chance to live in LA K town. I’ve been there quite a few times. Korean food can’t get any better else where in the states. Hope your soup turn out well for you. Happy cooking!
Alice says
Hi Hyosun! You make cooking look so easy! I’m going to try making this. Do you think I could do this in a slow cooker?
Hyosun Ro says
Thank you, Alice! For a milky broth, you need to boil moderately, not simmer, throughout the cooking time. Because the heat of a slow cooker is not high enough to boil the soup, I don’t think the resulting broth will turn out milky. Hope this helps!
Anonymous says
Hi Hyosun! Thank you for posting cooking instructions for Seolleongtang. I followed your steps exactly and the broth is nice and milky. I look forward to freezing a batch for future use. Again, thank you! ~Kara
Hyosun Ro says
Awesome!! Thank you so much for letting me know. Cheers!
Tiffany says
I love this soup! I will definitely try to make this at home for a homecooked version. However, I do most of my bone soups in the slow cooker. Will this soup work in the slow cooker?
Hyosun Ro says
Tiffany – For a milky broth, you need to boil moderately, not simmer, throughout the cooking time. The heat of slow cookers is not high enough to boil the soup, so the resulting broth will not be milky. Hope this helps!
wherehalf says
mine turned out milky but rather brown 🙁
any ideas on how to prevent that?
Hyosun Ro says
You can soak the bones and meat longer to draw more blood out. And do the optional step a couple of times. Each time the soup will get whiter and milkier. Hope this helps. Thanks for using my recipe and coming by to share the experience! Cheers!
angelababa says
Thank you for sharing 🙂 Amazing recipe. Do you know if I can use a pressure cooker to make this soup (to cut down cooking time).
Hyosun Ro says
I haven’t tried it, but I’m sure it will work. Use the bones again after the first batch to repeat. Try it and let me know. Thanks!
Andria @ room in the garden says
My husband love to have beef bone soup. This looks so delicious. Thanks for the recipe.
Katherine says
Now I know the secret to making a milky broth. I tried making several of your recipes and everything works out better than I expected! I am not a great cook but your recipes are so easy to follow gives me confidence when I cook. Thank you so much.
Sandra @Sandras Easy Cooking says
Oh what a mouthwatering pictures. Wonderful rich and delicious soup. Thank you for sharing.
Joseph Chai-Whan Kim says
This is my favorite soup during the winter months.
annette says
this looks delicious! i make bone broth often but i’ve never made milky broth. i will make this soup very soon!
Marlene Jackson says
Hi! This looks really good! In the Philippines, they used these soup bones especially for lactating mothers. It supposed to make them produce more healthy milk :).
By the way, I love your recipes.
Cook with Susan says
I love beef bone soup and now I know how to make the broth milky. I have learned so much from you. My love for Korean food out weighs my knowledge and I am grateful for your blog, it has taught me so much. Thank you Hyosun for sharing your wonderful recipes.
Hyosun Ro says
Hi Susan – Great to see you! Thank you so much for the good words. Glad to be helpful.
wendy says
¡¡¡ESPECTACULAR!!! Hace poco tiempo que conozco tu blog, me parece el mejor de todos los blogs asiaticos, y conozco muchos. Felicitaciones y este caldo lo haré me parece muy sano y las explicaciones fantásticas.
Una pregunta: Qué es kimchi??. Gracias por tu generosidad. Saludos
Hyosun Ro says
Thank you, Wendy! Kimchi is that red small side dish in the photo. Here are my kimchi recipes:
https://www.koreanbapsang.com/2011/11/kkakdugi-cubed-radish-kimchi.html#.UR21oqXWiHU
https://www.koreanbapsang.com/2012/01/baechu-kimchi-napa-cabbage-kimchi.html#.UR21NKXWiHU