Seolleongtang
Seoul, South Korea
Seolleongtang is a pale ox-bone soup with sliced beef and noodles or rice, served hot and usually left deliberately under-seasoned. Salt, pepper, scallions and sometimes kimchi provide the final adjustment, while the long-cooked broth tastes deep but clean rather than heavily spiced.
Why locals eat it
The soup is closely associated with Seoul’s old restaurant culture and the idea of sustaining food made from bones and inexpensive cuts. Its white appearance comes from the cooking process, but flavor differs between shops, so the seasoning ritual at the table is part of the dish.
Local tip
Taste the broth before adding salt, then season gradually. Rice may be served separately or already in the bowl, and kimchi on the side is useful for contrast.
Typically made with
Ox bones, Beef brisket, Somyeon noodles, Scallions, Water. Recipes vary — always check with the vendor if you have allergies.