There is something unmistakable about Korean beef bone soup.
It is quiet.
Uncomplicated.
Deeply comforting.
Traditionally, Seolleontang is simmered for hours, sometimes days, to draw out collagen and create its signature milky broth. The result is subtle yet rich, clean yet grounding.
This version honors that spirit but makes it accessible. With a well-made beef bone broth, you get depth without the multi-day simmer.
The secret is not complexity.
It is quality broth and restraint.
Why This Korean Beef Bone Soup Is Different
Unlike heavily seasoned soups, Korean beef bone soup relies on:
• Clean, collagen-rich broth
• Thin slices of tender beef
• Fresh scallions
• Salt added at the table
It is intentionally minimal so the broth can shine.
If your broth is deeply simmered and made from grass-fed bones, the result tastes layered without extra effort.
Ingredients
Serves 2
- 16 oz high-quality beef bone broth
- 4 to 6 ounces thinly sliced beef such as brisket, shank, or ribeye
- 1 bundle somyeon or thin wheat noodles
- 1 to 2 scallions, thinly sliced
- Sea salt, to taste
- Fresh cracked black pepper
- Optional: steamed white rice
Optional serving sides:
- Napa cabbage kimchi
- Radish kimchi
- A few drops toasted sesame oil
How to Make Korean Beef Bone Soup
Cook the Noodles
Cook the noodles according to package instructions. Drain and set aside.
Simmer the Bone Broth
In a medium pot, bring the beef bone broth to a gentle simmer over medium heat. Avoid boiling aggressively to preserve clarity.
Add the Beef
Add the thinly sliced beef directly to the simmering broth. Cook just until tender, about 2 to 3 minutes.
Assemble the Bowls
Divide noodles between bowls. Ladle the hot broth and beef over the noodles.
Finish and Serve
Top with scallions. Season lightly with salt and pepper. Serve immediately while steaming.
The Ritual of Eating
Traditionally, salt is added at the table.
Taste the broth first.
Then adjust.
Some add a spoonful of kimchi juice for brightness. Others stir in rice for a heartier bowl.
There is no heavy garnish. No overpowering spice.
It is a soup built on the integrity of its broth.
What Makes a Good Bone Broth for Korean Beef Bone Soup?
Because the flavor profile is simple, the broth matters more than anything else.
Look for:
• Slow simmered for maximum collagen extraction
• Grass-fed beef bones
• No fillers or artificial flavors
• Low or no sodium
A rich, properly made broth creates the silky mouthfeel Seolleontang is known for.
If you start with depth, you do not need much else.
Frequently Asked Questions
What is Korean beef bone soup called?
The traditional version is called Seolleontang. It is made by simmering ox bones for many hours to create a milky, collagen-rich broth.
Why is the broth white?
The cloudy white color comes from long simmering, which emulsifies fat and collagen into the liquid.
Can I use store-bought bone broth?
Yes, but choose a high-quality, slow-simmered broth for best results. The soup depends almost entirely on the depth of the broth.
Does Korean beef bone soup contain collagen?
Yes. Traditional bone broth contains naturally occurring collagen and gelatin from simmered bones.
Make It Your Own
Add rice directly into the bowl for a heartier meal.
Top with extra scallions.
Serve alongside kimchi for contrast.
Or keep it as it is.
Simple. Steady. Nourishing.
