Seolleongtang

Seolleongtang, or ox bone soup, is a cherished traditional Korean dish originating from Seoul. Prepared from ox bones, brisket, and other cuts of beef, this hearty soup is distinguished by its rich, milky-white broth. To achieve its signature flavor and appearance, the soup is simmered slowly for several hours, allowing the essence of the bones to infuse the broth.

In terms of seasoning, Seolleongtang is highly customizable. Diners typically add their own blend of salt, black pepper, red pepper, garlic, and spring onions at the table. The soup is usually served with rice and an assortment of side dishes, and many enjoy mixing the rice directly into the soup for an extra comforting meal.

Tracing its roots back to the Joseon dynasty, Seolleongtang boasts an intriguing history. King Seongjong is credited with popularizing the dish as a means to feed many people with minimal ingredients. There is also a historical link to the Mongolian invasion of Goryeo in 13 BC, where the Mongolian dish "Sulen" gradually evolved into what we now recognize as Seolleongtang. Over the years, the name of the dish has undergone minor changes, with adjustments to consonants and vowels to make it easier to pronounce.

The name Seolleongtang is thought to derive from its snowy white appearance and rich taste, leading to the hanja spelling "雪濃湯" (snowy thick soup). However, many Korean dictionaries consider this spelling incorrect, even though it remains a common way to refer to the soup.

Whether you’re savoring it on a chilly day or sharing it with friends and family, Seolleongtang is a comforting and flavorful dish that carries with it a rich history and a taste of Korean tradition.