Easy Seolleongtang (Ox Bone Soup)

Seolleongtang (설렁탕) is Korea’s classic beef bone soup—creamy white, deeply nourishing, and comforting on a cold day. Traditionally simmered for days, this homemade version brings the same rich flavor in much less time. Serve it with rice, noodles, and tangy radish kimchi for the most comforting Korean meal.

For me, seolleongtang (설렁탕) isn’t just soup—it’s the taste of home I grew up with. On cold winter weekends, my mom would haul out a huge stockpot filled with beef bones and let it bubble away for hours, sometimes days. The whole house smelled rich and comforting, and we knew that pot meant a week of nourishing meals ahead.

Now, I make the same soup for my own family. I don’t always have the time my mom did, so I often turn to the Instant Pot.

With it, I can coax out the same creamy white broth in a few hours instead of days. The rhythm is different, but the flavor and comfort are still there—and it carries the same sense of tradition.

In this recipe, I’ll show you both methods: the old-fashioned stovetop simmer and the faster Instant Pot version. I’ll also share how to pick the right bones, prepare them properly, and serve the soup the Korean way—with rice, noodles, and plenty of kkakdugi (radish kimchi) on the side.

Making Seolleongtang with an Instant Pot

The Instant Pot is my go-to when I want homemade seolleongtang without spending two days at the stove. Pressure cooking draws out marrow and collagen quickly, and a final boil on sauté mode transforms the broth into the creamy white soup you’d expect from an authentic bowl.

The best part is how far it goes—you can re-boil the same bones for extra batches, building enough broth to enjoy all week or to freeze for later. It’s a time-saver that keeps the heart of tradition intact.

This broth also makes a wonderful base for other Korean soups and stews, like tteokguk (rice cake soup) and budae jjigae (army stew).

Types of Ox Bones to Use

Seolleongtang is traditionally made with ox leg bones, especially marrow bones (sagol, 사골), which give the broth its signature richness. For even more depth, Korean cooks often mix in:

• Knuckle bones (dogani, 도가니) – add body and gelatin.
• Ox foot (ujok, 우족) – gives a sticky richness.
• Assorted bones (jappyeo, 잡뼈) – sold in packs at Korean markets, great for balancing flavor.

Using 2–3 types together gives the most authentic flavor. Look for bones that are white in the center with a pinkish edge for a clean broth.

Substitutes like oxtails (used in kkori gomtang), beef shank, or other marrow bones won’t be quite the same, but still produce a deeply satisfying soup.

Preparing the Bones

Before cooking, parboil the bones in a large pot for about 10 minutes. As the water boils, scum and fat will rise to the surface.

Drain and rinse the bones under cold water. This simple step clears out impurities and prevents unwanted odors.

Cooking the First Broth (Instant Pot)

Add the cleaned bones to your Instant Pot (8-quart or larger works best). Fill with cold water to about 1 inch below the max line. Cook on high pressure for 1 hour, then let the pressure release naturally.

Important Note: Once done, refrain from using the quick-release feature, or you’ll risk a messy eruption of hot broth. Allow the pressure to release naturally, which can take up to 1.5 hours. After that, use a kitchen towel to cover the vent, ensuring all pressure is released, then open the lid.

At this stage, the broth will look clear. Switch to sauté mode and boil for about 1 hour (restart every 30 minutes if needed). This is when the transformation happens—the broth becomes creamy white and full of body.

Strain the broth into a large container and set the bones aside. If there’s any meat on the bones, strip it off and reserve separately.

Re-Boiling Bones for More Broth

Don’t stop after the first batch—these bones still have plenty to give. Return them to the Instant Pot, add fresh water, and boil again on sauté mode for 1–1½ hours. This second round of broth is just as flavorful. Combine it with the first batch.

If you’d like, repeat once more for a third batch. By then the bones will be brittle and hollow, and you’ll have enough broth for days (or freezer storage).

Chilling, Defatting & Reheating

Cool the broth completely, then refrigerate until the fat solidifies on the surface—overnight is best. Skim off the hardened fat with a spoon. You’ll notice the broth gels when chilled, which is a good sign of collagen-rich marrow.

When ready to serve, reheat gently with any reserved meat. The broth will return to its milky white consistency.

Optional: For extra heartiness, simmer beef brisket separately with aromatics like onion, garlic, and peppercorns, then slice thin and add on top of each bowl.

Traditional Stovetop Cooking Method

If you prefer the old way, place the cleaned bones in a large pot of water and simmer gently for 6–8 hours, until the broth turns milky. Refill with water and repeat for a second and optional third batch, combining all broths. This method takes up to two days but delivers a deep, classic flavor.

How to serve seolleongtang

Seolleongtang is served with short-grain rice, somyeon noodles, or both. The broth itself is unseasoned, so everyone adjusts their own bowl with salt, black pepper, and plenty of chopped green onions.

I like to add a splash of kkakdugi (radish kimchi) juice for tang, while others prefer a clean, mild flavor. If brisket has been simmered, slice it thin and place it on top of the steaming soup—just like at a Korean restaurant.

Storing and Freezing Recommendations

This soup keeps beautifully, which is why many Korean families make it in large batches. Once cooled, the broth will gel from the collagen—a sign of good bones. Store it in the refrigerator for up to 5–7 days, skimming off hardened fat before reheating.

For longer storage, divide into freezer-safe containers or bags, and freeze up to 3 months. Thaw overnight and reheat until the broth turns milky again.

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