Recipes

Ox-bone soup

Seolleongtang 설렁탕

Ox bone soup is very popular all year round in Korea, but especially in the winter. This is my mother’s recipe. When I was young, sometimes in the winter she used to make us drink it every morning and every night until we got tired of it. “It’s good for your body, take some, you will grow taller” : )

In Korea, ox leg bones (called sagol 사골) are very expensive. When I came to America for the first time about 20 years ago, I couldn’t believe these bones were so cheap!

The milky broth is achieved by simmering for hours and hours. There’s no rule for how many hours you have to boil it, but you need simmer until you get a milky broth, and the bones are smooth with no more meat sticking to them. All the bone marrow should be boiled away so that there’s a cavity in the center of each bone. The inside of the bones should look like a sponge.

Koreans like to joke that if a Korean husband sees his wife making this soup, he starts to get nervous. He knows he’s going to be eating the soup for days or even weeks!

“Why she is making this? Is she going to leave home for days? Maybe she will visit her parents or take a trip with her friends?”

So, when he sees the wife boiling bone soup, he may say ask: “Where are you going?” : )

It’s served with rice and kimchi; you don’t need many side dishes when you serve this. If you keep this soup in the fridge, and warm rice in the rice cooker, and some kimchi and beef portioned out in the fridge, you’ll have instant meals for a long time, all you have to do is heat it up. I heard that some American housewives do a similar thing with lasagna. They make a big batch before they go away, so their husbands and children will have delicious food to eat until they come back.

Don’t ask me: “Maangchi, I want to make only 1 bowl of this soup.” This is the smallest batch of ox-bone soup that I can imagine! I used to make it with 10 pounds of bones: ) So just make a lot, and eat it over a few days.

Ingredients (for 6 servings):
2½ pounds of ox bones, 2 pounds beef flank (or brisket or round), water, Korean radish (or daikon radish), onion, green onions, salt, black ground pepper, sesame oil.

Directions:

  1. Soak the ox bones and the beef in cold water for 20 minutes to remove any blood.
  2. Rinse bones in cold water a couple of times to remove any bone chips. Drain the water.
  3. Boil 14 cups water (3 ½ quarts) in a large pot
  4. Put the bones and beef into the pot of boiling water. Boil for about 10 minutes.
  5. Turn off the heat and take out the bones and beef. Get rid of the water.
  6. Rinse and drain the meat in cold water to remove the excess fat.
  7. If you only have one pot to use, clean it thoroughly with kitchen soap.
  8. Put the bones and the beef back into the pot
  9. Add about 12 cups of water (3 quarts), 1 medium size onion, and 1½ pounds of peeled radish to the pot. Bring to a boil over medium heat.
  10. When it starts boiling about 20-30 minutes later, lower the heat to simmer for 3 hours.
  11. Turn off the heat and take the beef and radish out of the pot. Leave the bones behind.
  12. Put the beef and radish into a bowl.
  13. Pour the brownish broth out of the pot and into a large bowl. We’re going to keep boiling these bones and collect the broth into this collecting bowl as we go along. Keep it in the fridge during this process.
    If you have a larger pot, you could keep boiling the bones and adding water over hours and hours, but with a small pot we need to do it in stages and collect in this collecting bowl.
  14. Fill the pot with water again (about 3 quarts) and boil over medium high heat for about 20 minutes. When it starts boiling, lower the heat and simmer for 2½ to 3 hours.
  15. Turn off the heat, open the lid, and pour the broth into the collecting bowl. It will be a lot whiter than the first time we poured it out. 
  16. Fill your pot with water again and boil over medium high heat for about 20 minutes. When it starts boiling, lower the heat and simmer for 2½ to 3 hours.
  17. Turn off the heat, open the lid, and pour the broth into the collecting bowl. This time it will be really white, but thin.
  18. Cool down the collecting bowl and cover it with plastic wrap. Keep it in the refrigerator for several hours until all the fat floats to the top and gets solid. This is going to be our bone soup.

Let’s serve!

  1. Take the bone soup out of the fridge. Remove the solid fat from the top with a spoon or strainer.
  2. Slice the cooked beef thinly, about 1/8 inch thick. Cut radish into ¼ inch thick slices
  3. Reheat the bone soup and ladle the soup into a serving bowl.
  4. Add a few slices of the beef and radish to the soup. Serve with warm rice and kimchi, along with chopped green onions, minced garlic, salt, and black ground pepper.
  5. Add some salt, chopped green onion, and black ground pepper to the soup. Mix it well with your spoon. You can add warm rice to the soup and enjoy!*tip: The amount of salt you put in depends on your taste, but I suggest starting with 1 ts and adding more if it’s too bland.

Spicy version:

  1. Tear about 1 cup worth of cooked beef into thin strips. Put them in a mixing bowl.
  2. Add 2 tbs chopped green onion, 2 ts soy sauce, 2 ts hot pepper flakes, a pinch of black ground pepper, and 2 ts sesame oil. Mix it well with a spoon.
  3. Ladle the boiling soup into a serving bowl and add a few slices of radish and the mixture of seasoned beef.
  4. Serve with warm rice, salt, and kimchi.

Advertisement

114 Comments:

  1. Ironman Korea My profile page joined 7/14
    Posted July 6th, 2014 at 5:47 pm | # |

    I live alone I’m too busy to make ox bone soup
    When are you going to post ox tail soup?
    I’m waiting.

    • shinta_septia indonesia My profile page joined 7/14
      Posted July 18th, 2014 at 6:23 am | # |

      Hello maangchi. I love this recipe and i want try it. Can you help me?. I want to ask you about what kind of ox bones it is? If it is leg ox bones, should i discard the skin from bones?, cause in my country the leg bones is always with the skin. Sorry if my english bad. :)

  2. hellokitty08 My profile page joined 5/10
    Posted April 7th, 2014 at 10:14 pm | # |

    My broth turned yellowish/brown, I don’t know what I did wrong, I tried to boil it for longer and high heat and it didn’t help :(

    • mooshoofooie Houston, TX My profile page joined 4/14
      Posted April 27th, 2014 at 2:37 pm | # |

      you probably didn’t boil the bones enough the first time (when you discard the water).
      the point of this part is to boil out most of the blood from the bones. if you don’t boil it long enough, the soup turns a brown color instead of opaque.

    • Sour Grapes Melbourne My profile page joined 5/14
      Posted May 11th, 2014 at 9:43 am | # |

      There are two things that guarantee white colour:
      1. All traces of blood have to be removed. This is why soaking bones and rinsing them after the first boil is so important.
      2.You have to actually boil the broth instead of simmering it. Unless the temperature is high enough to extract minerals from the bones it will never turn white, even after 10 hours.

    • Maangchi New York City My profile page joined 8/08
      Posted July 7th, 2014 at 8:47 pm | # |

      yes, it’s normal. As mooshoofooie mentioned, the brown color comes from blood. Keep boiling over low heat and pour it out to a pot, then add water and boil it again. The 2nd batch will turn out milky white broth. Then pour it into the first batch. The color will be ok. If you boil 3rd batch, the color will still be milky but thinner. Making bone soup never fails if you keep boiling.

  3. FeiLachica Canberra My profile page joined 3/14
    Posted March 17th, 2014 at 11:44 pm | # |

    Can I skip the radish?

    • mooshoofooie Houston, TX My profile page joined 4/14
      Posted April 27th, 2014 at 2:39 pm | # |

      yes, but let’s say us Koreans don’t recommend it.
      we say boiling soups with radish gives the soup a smooth taste.
      only when you eat soup with and without can you really understand what we mean. :-)

  4. hellokitty08 My profile page joined 5/10
    Posted February 15th, 2014 at 5:50 pm | # |

    Instead of beef flank can I use sahtae beef?

    Also if I want to make 3 servings instead of 6 should I boil for half of the time or the same time?

  5. petalcollie United States My profile page joined 12/13
    Posted December 13th, 2013 at 9:25 pm | # |

    Hi,
    Mine was good but really bland… is it supposed to be super flavorful?

    Thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted December 14th, 2013 at 10:32 am | # |

      No problem! : ) Keep boiling the broth with the bone over low heat until it gets as thick as you want. Add more water if the water runs out.

    • xelloss1989 United States My profile page joined 1/13
      Posted February 15th, 2014 at 6:19 pm | # |

      Hi Maangchi! I have a question on the recipe. If we cook the beef flank and mu with the bones, and we need to wait overnight for the fat in the soup to solidify, does that mean we need to store the cooked mu and flank overnight as well? In your video you had the soup you made from the previous evening so the mu and flank were used right after cooked. Can we just cook the bone soup with only the bones, and then on the second day, put the flank and mu in the soup and cook together longer before serving?

      • Maangchi New York City My profile page joined 8/08
        Posted February 16th, 2014 at 2:28 pm | # |

        “does that mean we need to store the cooked mu and flank overnight as well?” yes, keep the cooked beef and radish in an airtight container in the fridge until you serve the soup. “Can we just cook the bone soup with only the bones, and then on the second day, put the flank and mu in the soup and cook together longer before serving?” Yes, you can do that, but cooking radish and beef will take a long time.

  6. chigau_me UK My profile page joined 11/11
    Posted September 23rd, 2013 at 4:49 am | # |

    dear Maagchi! thank you for your recipe! i was wondering if you can make a video about kkori gomtang (i don’t know if i spell it right, i’m thinking about an oxtail soup)! Thanks a lot!

    • Maangchi New York City My profile page joined 8/08
      Posted September 23rd, 2013 at 6:55 am | # |

      Kkori gomtang is Korean style oxtail soup. Actually you can use my ox bone soup recipe to make kkori gomtang. yes, I will post oxtail soup recipe someday.

  7. k_b My profile page joined 4/11
    Posted August 24th, 2013 at 2:12 am | # |

    To make the spicy version of this soup, can I use the kimchi red pepper flakes I have?
    Or do I need to buy a different kind?

    Thank you : )

  8. JoJo2013 Talent, OR My profile page joined 3/13
    Posted March 13th, 2013 at 7:40 pm | # |

    Thank you soooooo much for this recipe! I am originally from LA and I grew up in the Korea Town area. This is my favorite KOREAN soup, I live here in Oregon now and there are no Korean restaurants so it’s been at least 8 years since I’ve had this!!!! Can’t wait to make my own!

  9. MeeAe Colorado My profile page joined 2/13
    Posted February 5th, 2013 at 1:31 am | # |

    Ok for those of you who are confused about ox bones vs beef bones, they are basically the same. They still call the grocery cuts of bone “ox” still, but it always was just male beef cuts. Nowadays the same male cattle that have been castrated are known as steer. They are used for meat. They are all the same. Beef. The only males not castrated are called Bulls, and they are only kept un-castrated for the sake of breeding (those lucky ones :) so…ox bones are beef bones.

  10. amgranad FL My profile page joined 2/13
    Posted February 1st, 2013 at 7:35 pm | # |

    Hi Maangchi, Is this the same as ox-tail soup? Have you tried using a pressure cooker for this? Does it make a difference?

  11. Oboro-chan Indonesia My profile page joined 1/13
    Posted January 28th, 2013 at 4:27 pm | # |

    Hello! I made this one with your recipe last month for my friends and they love it! But the thing is, my broth doesnt look as milky as yours.. I wonder why? I followed every instruction you made.. Is it possible that i didnt soak the meat and bones long enough?

    • Maangchi New York City My profile page joined 8/08
      Posted January 31st, 2013 at 9:02 am | # |

      That’s normal. yes, the first batch will be brownish but the second and the third batch will be white milky broth. Please read step 13.14, and15 in the recipe.
      “Pour the brownish broth out of the pot and into a large bowl. We’re going to keep boiling these bones and collect the broth into this collecting bowl as we go along. Keep it in the fridge during this process.
      If you have a larger pot, you could keep boiling the bones and adding water over hours and hours, but with a small pot we need to do it in stages and collect in this collecting bowl.
      Fill the pot with water again (about 3 quarts) and boil over medium high heat for about 20 minutes. When it starts boiling, lower the heat and simmer for 2½ to 3 hours.
      Turn off the heat, open the lid, and pour the broth into the collecting bowl. It will be a lot whiter than the first time we poured it out.”

    • Jin Na Texas My profile page joined 7/13
      Posted July 9th, 2013 at 12:51 pm | # |

      Hi! My first attempt in making this soup didn’t turn out milky either but I got a milky one on my second try. I used beef leg bones and boiled it in moderate boil. It is in moderately boiling it that you get the milky results. I also refilled it with water once the level of the water down. I put the soup in the fridge to coagulate the fat and so it made it easier to remove. I put the rest of my soup in the freezer future use. Hope that helps.

  12. neha0405 GA My profile page joined 1/13
    Posted January 20th, 2013 at 1:52 pm | # |

    hey i was curious about if you could use cow leg bones instead of ox bone will it be ok? By the way the dish looks delicious.

  13. MichelleKim California My profile page joined 11/12
    Posted November 26th, 2012 at 5:23 pm | # |

    Hi Maangchi!

    So I am about to try your ox bone soup recipe but with oxtails instead of regular beef bones. My question is, can I still achieve the white milky broth with these oxtails??

    Thanks!

  14. cnsal321 USA My profile page joined 11/12
    Posted November 21st, 2012 at 1:12 pm | # |

    Hi Maangchi,
    Thanks for all the wonderful recipes.
    I have a question on step 9 and 10.

    9. When it starts boiling about 20-30 minutes later, lower the heat to simmer for 3 hours
    10. Turn off the heat and take the beef and radish out of the pot. Put them into a bowl or container. There may be some white milky broth left in the pot. If so, pour it into a large bowl.

    Are you saying that after step 9, almost all the 12 cups of water will be gone ? only a small amount left that i can save ?
    thanks.
    Ann.

    • Maangchi New York City My profile page joined 8/08
      Posted November 21st, 2012 at 5:26 pm | # |

      Hi Ann,
      No, only about half or two-thirds will be gone, so you can save the rest.
      This part of the recipe is a little confusing, I’ll rewrite it now to be a little clearer.
      Good luck with making delicious Seollongtang!

      • cnsal321 USA My profile page joined 11/12
        Posted November 21st, 2012 at 11:03 pm | # |

        Maangchi, thanks for the prompt reply.
        If i have a 12 quart stockpot, can I just fill it up and let it simmer down to 3 quarts ? will the resulting soup be milky white as well ? That saves a lot of efforts :)
        Thanks and Happy Thanksgiving to you !!
        Ann.

      • yogi canada My profile page joined 11/12
        Posted November 24th, 2012 at 2:11 pm | # |

        Is the soup cooked/boiled covered? Thanks.

  15. sugarpunch My profile page joined 5/11
    Posted October 26th, 2012 at 7:46 am | # |

    Hi Maangchi! My dad doesn’t eat beef because he’s allergic, and my mum thinks cows are cute, so she doesn’t eat beef either. Will pork bones work also in giving the broth a milky white texture?

    I know if I use pork bones instead, it won’t be called Seollongtang anymore, but the soup just looks so nutritious and I want to cook it for my parents. Thanks!

  16. tingc888 california My profile page joined 8/12
    Posted August 22nd, 2012 at 3:24 am | # |

    Can this be made with a slow cooker instead of on the stove?

    • tingc888 california My profile page joined 8/12
      Posted September 13th, 2012 at 1:49 pm | # |

      I guess I can respond to my own question since I decided to try it out. The answer is no, slow cookers do not work. I don’t have an explanation to the reasons why, though (maybe the agitation of boiling water is needed?). The broth came out a deep brown after 12 hrs, so I think slow cooker is a good way to get a western-style beef broth at least. :)

  17. gail79 Adelaide, Australia My profile page joined 5/12
    Posted July 26th, 2012 at 7:28 pm | # |

    Hi Maangchi,
    I understand the recipe is called ‘ox-bone soup’ but are beef bones the same thing? Or can they be substituted? I’m not entirely sure if Australian butchers have ox. I don’t want to spend all that time boiling bones and find out that i’ve gone out and bought the wrong thing. Wanna make something warming and comforting before our winter here in this hemisphere ends! Thank you.

  18. joie philippines My profile page joined 7/12
    Posted July 25th, 2012 at 12:48 pm | # |

    hello maangchi, i just wondering if there’s any substitute of the ox bone for making the ox bone soup. i’m barely thanks for your reply. i just love your website.

  19. Sylvia My profile page I'm a fan! joined 9/08
    Posted May 6th, 2012 at 8:29 am | # |

    Hi Maangchi,
    I am giggling to myself, this is my third post about seolleongtang, I actually make it often. Sometimes I use it as a base stock for muguk.
    Today I am making a pot of ox bone soup for my mother who will visit me this week. We have just found out she has a rare cancer that is making her bones weak. This soup will be good for her bones because it is full of calcium.
    She is not Korean but enjoys Korean food.

    • Maangchi New York City My profile page joined 8/08
      Posted May 7th, 2012 at 11:37 am | # |

      yeah you are such a good daughter! Serve with fermented kkakdugi (cubed radish kimchi). Yummy!

  20. Kerry NY My profile page joined 3/12
    Posted March 12th, 2012 at 8:50 pm | # |

    Hi, I have a question… In steps 4-6 why do you boil for 10 minutes and throw the water out? nutrients aren’t lost that way are they? And why do you rinse off spare fat then, too? I see the soup ends up with plenty of fat so its not to avoid fat or anything… I’m sorry for the questions, I’m new to cooking and can’t wait to be trying this fabulous sounding recipe. For nutrition i will be buying some 100% organic grass fed/finished beef bones & knuckles to make a super-nutritious broth and this looks perfect.

    Thank you for your advice/insight.

    • Maangchi New York City My profile page joined 8/08
      Posted March 14th, 2012 at 10:34 am | # |

      I do it to make sure to remove all the excessive blood and bone fragments which will make a clear broth.

  21. indelibledotink Honolulu My profile page joined 5/11
    Posted February 21st, 2012 at 8:19 pm | # |

    wow does this take a long time to make! i got the milky broth with the third boil of soup. there is a depth of flavor that is really tasty!

  22. bananasashimi My profile page joined 2/11
    Posted January 3rd, 2012 at 10:11 pm | # |

    Hi Maangchi! I was wondering if it’s the process of pouring out the broth and refilling it with water, that makes the broth milky white.

    I made it, let’s say, the lazy way: I just boiled the bones in a large stock pot with lots of water. I ended up with a very yellowish broth, not white at all!

    Thanks :)

    • Maangchi New York City My profile page joined 8/08
      Posted January 10th, 2012 at 3:02 pm | # |

      Pour the brownish broth into a large stainless steel bowl, then add fresh water to the bones in the pot and boil. Then you will get milky broth.

      • kimchi101 Long Beach, Ca My profile page joined 12/11
        Posted February 14th, 2012 at 11:57 pm | # |

        Hi Maangchi,

        I live in Long Beach, Ca. I have watched all of your Korean, cooking shows on You Tube and love all of your Korean recipes…please tell me where I can purchase the Korean, ingredients and spices to make your dishes you display, on line or locally.

        I really wish to cook the Korean foods that is on your site.

        You can reply back to me at my personal email address: derekaduncan@gmail.com.

        Yours Regards Truly,
        Derek

  23. OrionUnas Victoria, Canada BC My profile page joined 5/11
    Posted September 9th, 2011 at 11:36 am | # |

    Hi Maanchi, it is me again, elusive Orion looking for help! I recently learned that my girlfriend (from korea) may be expecting my child. Well, I am very happy to hear this, and I would like to celebrate by cooking some delicious food for her. In Korea, what is recommended I cook to promote a healthy baby, and to help my girlfriend’s struggle?

    I thought maybe a soup, but is there something better?

    Thank you very much!

    Orion.

  24. Urahara Canada My profile page joined 8/11
    Posted August 28th, 2011 at 7:30 pm | # |

    Hello Maangchi,
    I’m trying to find Seolleongtang in your books but I can’t find it in either of the 3, is it scheduled for book #4?

  25. bec_lee Sydney, Australia My profile page joined 8/11
    Posted July 31st, 2011 at 11:23 pm | # |

    Hi Maangchi,

    I love your website! How would I adjust this meal for 45 people? I have to cook a meal for our church in two weeks time and I was thinking of making this but didn’t want to stuff the meal up!

    • Maangchi New York City My profile page joined 8/08
      Posted August 1st, 2011 at 8:49 pm | # |

      ow ow, this soup is a great choice for a large group! This recipe is for 4-6 serving and it says “2.5 pounds of ox bones, 2 pounds beef flank (or brisket or round),” so you will need about 28 pounds of ox bones (about 13 kilograms and 22 pounds of beef brisket.

      Make a lot and boil it for a few days until you get milky broth. Add more water as needed. Take the meat out when it gets tender and keep it in the fridge. Otherwise, the meat will be overcooked and it will turn mushy.

      Serve with rice and kkakdugi. Check out my kkakdugi recipe that I posted today. http://www.maangchi.com/recipe/kkakdugi

      If you serve this soup for the people, please update me and upload the photo, if you can.

      • bec_lee Sydney, Australia My profile page joined 8/11
        Posted August 8th, 2011 at 6:25 am | # |

        Yeah – I had a chat with my mum. My mum is going to cook beef soup this week (because we don’t want to have 45 hungry people if I stuff it up!). I will then give your recipe a try and if it works, will make it for church next time (will definitely post a pic of this!)

        Thanks so much Maangchi! :)

  26. shanluvkfood Singapore My profile page joined 7/11
    Posted July 31st, 2011 at 1:39 am | # |

    Hi Maangchi!!! I tried this recipe yesterday and it was super yummy!!!!! Though I couldn’t find Ox bone in Singapore so I substitute it with Ox Tail, It still turned out pretty good!!!
    (Ox tail can’t make the soup look milky white tho). My husband loves Korean food so much that I’ve tried making dishes from your website quite a few times. All the recipes I’ve tried here were great successes. Thank you very much!!!

  27. Dir en grey My profile page joined 2/11
    Posted July 12th, 2011 at 2:34 am | # |

    I’m going to try this recipe sometime this week :)! How much do ox bones usually cost? I was at my local Korean market today and it was about $0.70 a pound, is that a fair price?

  28. skseoul3 oahu My profile page joined 7/11
    Posted July 1st, 2011 at 5:21 pm | # |

    When I make this, I tend to get a lot of yucky looking reddish/brownish crud in the broth. I thought maybe I didn’t soak the bones and meat in cold water long enough to remove the blood, so I tried soaking for few hours, and still same result. What am I doing wrong?

    • Maangchi New York City My profile page joined 8/08
      Posted July 2nd, 2011 at 7:11 am | # |

      Nothing wrong.
      Did you do the step 14 in the recipe?
      “Fill your pot with more water and boil another 2-3 hours”
      Repeat this 2 or 3 times. The first batch is usually a little dark, but the second and the third batch will be whiter.

      The first batch of soup is usually not milky. If you like to see the difference, pour the soup from the first batch into a stainless bowl and set aside. Then fill the pot with cold water and boil it for hours. You will see the color of the soup is so milky and white. Then add the soup from the first batch to the second batch. This is the method for making a large quantity of bone soup.

      Basically if you keep boiling the soup and adding more water, the soup will get milky.

  29. Tokki123 Rural nsw Australia My profile page joined 6/11
    Posted June 25th, 2011 at 2:52 pm | # |

    Hi Maangchi – I boiled my sa-gol for >20 hours….and it’s still not milky white!!!
    It tastes alright, and leaves a sticky feeling on your lips? (when cooled in the fridge, it actually turned into jelly…) what did i do wrong??

    • Maangchi New York City My profile page joined 8/08
      Posted June 25th, 2011 at 9:16 pm | # |

      Hello Tokki123! : )
      “when cooled in the fridge, it actually turned into jelly…)” It sounds like yours is well done! Add more water and keep boiling until it gets milky.

    • Buttercup California My profile page joined 6/11
      Posted June 26th, 2011 at 3:22 am | # |

      There is quite a bit of collagen in some cuts of meat like oxtails. (I haven’t tried cooking ox bones but I think it pretty similar– maybe just less collagen. Seems like you got a collagen-filled piece though!) Collagen turns gelatinous in the fridge. Just heat it up and it will be fine. It should dissolve. You can also dilute it with water. The sticky felling is also just the collagen. Yum!

  30. hellokitty08 My profile page joined 5/10
    Posted June 23rd, 2011 at 1:36 pm | # |

    Hello. What is the red spicy paste called in korean that you use to put in this soup to make it spicy? It is like a paste texture.

    • Maangchi New York City My profile page joined 8/08
      Posted June 24th, 2011 at 12:21 am | # |

      yes, It’s called dadaegi. You can make it by mixing hot pepper flakes, minced garlic, sugar or honey, and fish sauce.

  31. beccaeats vancouver,bc My profile page joined 5/11
    Posted May 29th, 2011 at 9:42 pm | # |

    I wanted to say thank you for this recipe! I’m going to try it soon. I had this at a Korean restaurant yesterday and I could not figure out how they got the soup so white!

  32. JamieF New Zealand My profile page I'm a fan! joined 1/11
    Posted March 16th, 2011 at 3:04 pm | # |

    I am going to make it today – I can’t believe it takes 12 hours! Longest soup ever. I bought the ox bones at the Korean grocery in Wellington – it is made by a Korean butcher in Auckland and was expensive ($18 for 1.3 kg).

    • Maangchi New York City My profile page joined 8/08
      Posted March 16th, 2011 at 6:24 pm | # |

      $18.00 for 1.3 kilo? Expensive! If you make it again later, buy it at a bucher shop o a grocery store iwhich will be much cheaper than in a Korean store.

  33. Sylvia My profile page I'm a fan! joined 9/08
    Posted March 6th, 2011 at 9:50 pm | # |

    Rainy, rainy night, I’ve got a big pot of bones on the stove, we will have delicious soup tomorrow.

    Also, I was thinking that Korean women must have a lower rate of osteoporosis because of all the calcium in this soup.

  34. Fulanit@ My profile page joined 3/11
    Posted March 1st, 2011 at 3:05 pm | # |

    Hi Maangchi I made the Ox bone soup Yesterday and I got it. I didn’t lower too much the hit, I put medium low hit, and it cooks really well =) I would like to show you a picture but I don’t know how

  35. CarnalThoughts My profile page joined 1/11
    Posted January 22nd, 2011 at 5:14 pm | # |

    Hello. Big fan of your site. I’ve admired the pictures and recipes for awhile now. Had Seolleongtang at a restaurant called Sul Lung Tang where I live in Washington state. I fell in love, lol.

    There’s an H-Mart nearby, so I bought some beef shank bones and Korean radish. I plan on simmering my bone soup tomorrow, as I clean the house. I’m excited but a little nervous that I might not get the milky color desired, as some people have had problems. I’m sure it will be delicious either way.

    Thank you for this recipe, and all the work you put in to this website.

    -Derek

    • Maangchi New York City My profile page joined 8/08
      Posted January 23rd, 2011 at 1:37 am | # |

      good luck with your bone soup. Be sure to soak the bones in cold water before boiling and simmer the bone soup for a long time until you get milky broth.

      • CarnalThoughts My profile page joined 1/11
        Posted January 25th, 2011 at 7:05 pm | # |

        The soup turned out excellent. It was a few shades of yellow darker than yours, but it turned out far paler than I thought it would. Joy!

        I’m a big proponent of home made food being cheaper and more delicious. I ate 4 BIG bowls of Seolleongtang for about $16 worth of ingredients; the restaurant by my home sells them for $10 each bowl. That made me very happy.

        Thanks again, and I look forward to making more of your recipes in the future.

  36. yanchi Atlanta, Ga My profile page joined 1/11
    Posted January 15th, 2011 at 10:09 am | # |

    Hi Maangchi,

    How come I can’t get the milky white consistency in the ox bone soup? I let it simmer for 3 hours and it is still yellowish looking.

    Thanks.

  37. Jiyuu Malaysia My profile page joined 12/10
    Posted December 18th, 2010 at 3:19 am | # |

    Hi Maangchi,

    I found your site when I was looking for a kimchi recipe. Thanks to you, I now make kimchi on a regular basis. Its great! Now, I’m looking forward to trying your other recipes. But I don’t know where to start! Bibimbap, jjajangmyun, jobchae? It all looks so good. This oxbone soup looks absolutely delicious!

    I just want to ask, does it necessarily have to be the leg bone? Because my local market would most likely only have the spine (which we also use to make soup, but not the milky kind).

    Thank you for your great recipes! Love them. Love food. Love you!

    • Maangchi New York City My profile page joined 8/08
      Posted December 18th, 2010 at 9:12 am | # |

      “I now make kimchi on a regular basis” Great news! You make your own homemade delicious kimchi.
      Yes, you can use spine bones to make bone soup. Good luck with your Korean cooking!

  38. sheisaeval My profile page joined 1/09
    Posted December 4th, 2010 at 3:10 pm | # |

    I tried to make this and it looked good and milky when I was cooking it, but after I put it in the fridge overnight, the next day the whole bowl of soup was gelatinized! When you microwave it, it turns back into soup, but it’s not milky anymore.

  39. kyootty California My profile page joined 7/10
    Posted December 2nd, 2010 at 6:05 pm | # |

    Yay! I was looking for a recipe for seolleongtang a few weeks ago and was so disappointed that I couldn’t find one here and now here it is! Can’t wait to try it. I was visiting Pusan around this time last year and had this soup for the very first time. It was so soothing and warm. Now that it is getting cold here in California, it makes me grave it even more. But when I had it there it was with noodles and rice. Do you know what kind of noodles I should use for that? Thanks!

  40. whitespace New York My profile page joined 11/10
    Posted November 30th, 2010 at 3:06 pm | # |

    I’m wildly excited to see this recipe!
    I’ve tried to make it 3 times (before seeing your site) and each time it was a disaster. My mom would try to explain what to do on the phone and then I’d find myself regretting that I didn’t cook in the kitchen with her more when I was little.

    Anyways, I’m definitely making this. Am picking up the ingredients on my way home from work tomorrow. I’m so excited about it that I hope I can sleep tonight. Yeeeeeee-ay!!!!!

    • Maangchi New York City My profile page joined 8/08
      Posted December 4th, 2010 at 8:06 pm | # |

      “I’m so excited about it that I hope I can sleep tonight. Yeeeeeee-ay!!!!!” wow, you are like me! Cheers! btw how did it turn out?

  41. joyoon My profile page joined 8/10
    Posted November 28th, 2010 at 3:04 pm | # |

    My husband and I got into a heated argument because he said that if I scaled down the recipe to just “1 bowl” I would only need 1/2 lbs of beef bone and still be able to make a quality ox bone soup. I refused, saying you still need a certain amount of *minimum* beef bones to create enough milky broth. Who is correct, maangchi? I am right?

    • Maangchi New York City My profile page joined 8/08
      Posted December 4th, 2010 at 8:08 pm | # |

      haha, I think you still can make white milky broth with a small piece of bone, too. : ) Keep boiling boiling until you get white milky soup.

  42. ec_washington St. Paul, MN My profile page joined 10/10
    Posted November 26th, 2010 at 4:14 pm | # |

    Maangchi thank you for posting this recipe!! This is one of my new favorite Korean foods.

    I tried making it during the long weekend (although could only find oxtail bone and beef feet)

    Not perfect (couldn’t get the broth totally white and milky) but it was still very tasty!

    http://kitchendreamer.blogspot.com/2010/11/seollangtang-korean-oxbone-soup.html

    • Maangchi New York City My profile page joined 8/08
      Posted December 4th, 2010 at 8:17 pm | # |

      awesome, I twitted about your blog! It looks great! Don’t worry about getting it totally white. The first time you boil it, it’s not going to be milky because the blood inside the bones is getting boiled out, but the second and the third time will be more and more milky.

  43. babytan My profile page joined 11/10
    Posted November 24th, 2010 at 8:01 am | # |

    Hi Maangchi,

    Thank you for posting this recipe.
    This is one of my favorite Korean soup and always wanted to learn how to make it.
    I thought this soup is very diffcult to cook, but after watching your video, I think I have the confidence to make it for my husband to try.
    Thank you so much for sharing.
    Carolyn

  44. Fransisca Scottsdale, Arizona My profile page joined 11/10
    Posted November 20th, 2010 at 11:27 am | # |

    Maangchi,
    My broth wasn’t milky at all.
    Do you know what I could have done wrong?

    Thank you

    • Fransisca Scottsdale, Arizona My profile page joined 11/10
      Posted November 28th, 2010 at 3:34 am | # |

      Maangchi, I just realized that I used ox-tail instead of ox-bone. I guess it was the reason why my broth wasn’t milky.
      Anyway, it still taste very good. My whole family loves it. Thank you for the recipe Maangchi. =D

      • Maangchi New York City My profile page joined 8/08
        Posted December 4th, 2010 at 8:19 pm | # |

        Don’t worry about getting it totally white. The first time you boil it, it’s not going to be milky because the blood inside the bones is getting boiled out, but the second and the third time will be more and more milky.

  45. helenhong VT/NH My profile page joined 10/10
    Posted November 19th, 2010 at 11:25 am | # |

    Hi Maangchi – love your website and all the wonderful recipes!! Is this the same as ox tail soup? Is there a difference whether I use ox tail or ox leg bone? Thanks!!

  46. Han Su Rii Malaysia My profile page joined 10/10
    Posted November 19th, 2010 at 8:26 am | # |

    i was just about to ask u ths recipe…i thnk i saw it once in korean drama ‘shining inheritance’…since then i was wondering about the soup. hehe. i’l definitely try this recipe ;D
    tq.

  47. luke1979 Canberra Australia My profile page joined 6/10
    Posted November 19th, 2010 at 6:35 am | # |

    I am on holidays in the gold coast and just walked out a restaurant where I had that dish, eh so full I put rice in mine and when I got back from the hotel I was like I wonder if Maangchi has this on her site and bingo you do :-) Ill be making this when I get back home. And your right I only had ox bone in mine and it was not enough extra meet would have been good :-) hope your well, thanks for having such a great site! I love it.

  48. Sylvia My profile page I'm a fan! joined 9/08
    Posted November 19th, 2010 at 12:07 am | # |

    OMG Solungtang or (seollentang, seolleong-tang, seollongtang)
    Thank You, Thank You!!
    I can’t wait to try your recipe!!

    • Maangchi New York City My profile page joined 8/08
      Posted November 19th, 2010 at 11:01 am | # |

      10 pounds of bones that’s what you will need to feed all your family members. Good luck with making delicious seolleongtang!

  49. kizb My profile page joined 3/10
    Posted November 18th, 2010 at 11:17 pm | # |

    Thank you Maangchi. Just watch this video make me salivate already. Man, it just sooo…. good.

  50. sheisaeval My profile page joined 1/09
    Posted November 18th, 2010 at 6:20 pm | # |

    I love this soup!

  51. powerplantop Louisiana My profile page I'm a fan! joined 6/09
    Posted November 18th, 2010 at 2:56 pm | # |

    You are right it is very easy to make this soup. But it taste so good!


Leave a Reply

Views: