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Korean Ox Bone Soup Seolleongtang recipe

Korean Ox Bone Soup

Korean Ox Bone Soup Seolleongtang recipe
Course Soup
Cuisine Asian, Korean
Keyword soup, korean, healthy
Author Sandra | Sandra's Easy Cooking


  • 2 pounds of ox bones
  • 1 pound brisket
  • White radish Daikon
  • 1 medium onion
  • Seasonings and garnish:
  • salt and black ground pepper to taste
  • green onions
  • cooked meat


  1. Soak the bones and meat for 15 minutes in cold water. This is a very important step because you want to get rid of the blood. After 15 minutes rinse and wash it.
  2. In a large pot add bones and meat and fill the pot full with water. Boil for 10-15 minutes then drain the bones, discard the water and wash bones and meat again with cold water. This will get rid of the fat.
  3. Clean/wash the pot and add bones and meat again with the addition of peeled and halved the onion and white radish cut into large chunks. Pour over the water and cook on medium high for 20 minutes then turn down the heat on low. Let it simmer for 3 full hrs.
  4. After 3 hrs. take the beef and veggies out (onion and radish) by draining through the strainer and in another clean pot. Pour the broth back in the pot and put only bones back in the broth (put on the side or in fridge beef and veggies). Add more water until the large pot is full and cook for about 2 1/2- 3 more hours on low heat-simmering.
  5. Once it's done cooking let it cool down completely before pouring it into fridge safe (large)dish and at this point, you want to cover it with clear wrap.
  6. Once it was chilling for few hours in the fridge, fat will separate from the broth and it will float on top and become solid. You will take a large spoon and spoon all the fat off.
  7. You can save the bones by placing them in the freezer for the next time.
  8. Serve the soup with kimchi and rice, salt and pepper to taste and garnish with scallions and meat.
  9. Preheat the broth until boiling point before serving.

Recipe Notes

Save the meat for serving it with the soup. You can keep it plain and just slice it but Click here if you would like to see my spicy version. You can add noodles in the soup and/or chili peppers. Salt and pepper is added at the table when the soup is served and not while cooking, but if you feel like seasoning it while cooking you can add if you desire. You can cook this soup until it becomes whitish but you can cook it for much longer than that. You do not have to serve the soup with the bones in the bowl. I added because of the picture. If you would like to see easy to follow video click here You can keep it in the freezer safe dish for up to a month, just preheat when you eating and also it's great for adding it in the stews. It is slow cooking soup/ broth but you are making it for more than 4 servings so you can have it for later.