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Basic Sunday

Korean beef bone soup recipe

Seolleongtang is a comforting Korean soup made from slow-simmered beef bones that release collagen, creating a rich, silky, milky-white broth.
Print Recipe
Prep Time 1 day
Cook Time 12 hours
Servings: 8
Course: Soup
Cuisine: Korean
Ingredients Method Notes

Ingredients
  

  • 3-4 lbs Leg bones / knuckle bones (사골) Usually sold frozen at Asian grocery stores
  • 3-4 lbs Marrow bones (우골) Usually sold frozen at Asian grocery stores
  • 1-2 lbs Optional: Beef flank Alternatively use 2-3 lbs beef brisket. Can omit beef if you only want the broth.
Seasoning and garnishing
  • Salt to taste
  • Black pepper to taste
  • Chopped scallions for garnish

Method
 

  1. In a large bowl, add the bones and fill it with cold water. Enough to cover the bones. Cover and refrigerate overnight to draw out blood and impurities.
    3-4 lbs Leg bones / knuckle bones (사골), 3-4 lbs Marrow bones (우골)
  2. Boil fresh water in a large pot, add the bones and beef flank or brisket if using, and bring to a boil. Simmer for 10-15 minutes until brown scum rises to the top
  3. Remove the beef and bones, carefully discard the hot water, and rinse the bones under cold water to remove any remaining scum. Use kitchen tongs or rubber gloves as the bones may be hot to touch.
    1-2 lbs Optional: Beef flank
  4. First simmer: Return the bones to a clean pot and fill it with fresh water until the bones are fully covered. Simmer for 2–4 hours (see notes for timing).
  5. If using beef: Remove the beef flank after ~45 minutes and brisket for ~2 hours, or when a chopstick easily pierces the meat.
  6. When cooled enough to handle, slice the meat thinly for serving and refrigerate until ready to eat
  7. Continue simmering the soup and skim any floating oil and add water as needed during the cooking time.
  8. Pour the first batch of soup into a large heat-safe bowl to cool before storing in the refrigerator.
  9. Second simmer: Place bones back in the pot with fresh water (enough to cover the bones) and simmer for 4-8 hours (refer to notes for timing). Repeat the 1st batch steps: skim off oil, add more water, pour the second batch of soup to cool.
  10. Third simmer (optional): Repeat the second batch steps if desired (refer to notes for timing).
  11. After cooling overnight, remove any oil on top and combine all batches in a large pot and bring to a gentle simmer.
  12. Serve: Season the soup with salt, black pepper, and scallions. Serve with cooked rice and Korean radish kimchi.
    Salt to taste, Black pepper to taste, Chopped scallions for garnish
  13. Storage: The soup can be refrigerated for 2-3 days or frozen up to 2-3 months (refer to notes for thawing tips)

Notes

Cooking Time (Don't exceed 12 hours)
  • 2-Step Cooking Process ( 10 hours):
    • 1st batch: Simmer 2 hours, removing beef flank after 45 minutes (or simmer 4 hours if using brisket; meat cooks ~2 hours).
    • 2nd batch: Simmer 8 hours (or 6 hours for brisket)
  • 3-Step Cooking Process (12 hours):
    • 1st batch: Simmer 4 hours, removing flank after 45 minutes and brisket after ~2 hours.
    • 2nd batch: Simmer 4–6 hours.
    • 3rd batch: Simmer 2–4 hours.
Thawing Tips: Move to the refrigerator overnight, then reheat on the stove. Do not refreeze once thawed, as it can affect taste and texture.