I use a dolsot for serving. The traditional stone pot retains heat exceptionally well. Photo: Nadia Lopez/Axios
Seolleongtang, a milky ox bone soup, delivers the slow, enveloping comfort soup lovers chase — the kind of nourishment that warms you from the inside out.
While this labor of love takes 24+ hours to make, I could personally eat it all year long. No wonder it's a Korean classic.
I use a combination of marrow, leg and knuckle bones, which I simmer in three separate batches for about five to six hours each, combining the stocks at the end for a fuller, more complex base.
Soak the bones overnight and then parboil them for about 10-20 minutes before beginning the simmering process.
Add brisket in the last few hours of the final batch of broth so it's ready upon serving.
Once plated, season with salt. I add somyeon (thin wheat-flour noodles), the sliced brisket and tons of scallions. Pair it with a side of white rice and kkakdugi (homemade pickled radish) to balance out the richness.
There are a few more steps involved, but for that you'll have to look at oneoftheserecipes.
Does it take up two full days? Yes. Is it worth it? A definitive yes.
