This recipe is for a Korean soup called seolleongtang. The key to extracting flavor from the ox bones is to simmer them several hours or an entire day. One origin story has seolleongtang created out of a challenge by King Seongjong, who ruled during the Joseon dynasty, which lasted for 500 years beginning in 1392. He asked the people to create a dish that could serve the most people using the fewest ingredients and ox bone soup was one.
Recipe Servings: 4
Prep Time
10 minutes
+ 2 hours resting
+ 2 hours resting
Cook Time
6 hours
Total Time
8 hours 10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 lbs ox bones and any attached meat
- 4–5 garlic cloves, chopped
- ½ inch of ginger, thinly sliced
- 1 package Korean sweet potato noodles or Korean thin wheat noodles
- 1 large Korean radish, peeled, halved, and sliced (optional)
- Brisket meat, cooked and thinly sliced (optional)
- Cooked rice or noodles, as needed for serving
Directions
- Rinse and soak bones for 2 hours in cold water. Discard water.
- Bring large pot half full of water to a boil. Add bones and boil 5 minutes and then remove from pot. Discard water.
- Put ox bones in large pot, cover with water (about 1½ gallons) and bring to a boil.
- Reduce heat to hard simmer and cook for 60 minutes.
- Reduce heat to medium or lower to simmer. Cook 4–6 hours, skimming off fat, foam and other impurities.
- Add ginger and garlic (and radish if using) and simmer 1–2 hours.
- Cook noodles by bringing a large pot of water to a boil, adding a pinch of salt and few drizzles of olive oil. Boil noodles 6–7 minutes or until translucent. Drain and set aside.
- Remove bones and seasonings from oxtail soup (and radish if using) and skim fat again before serving.
- Serve with cooked rice or noodles.
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