Korean Beef Bone Soup (Easy Seolleontang-Inspired Recipe)

Seolleontang (설렁탕) is one of Korea's most beloved everyday soups - a classic Korean beef and ox bone soup made from a creamy, collagen-rich beef bone broth, served simply with thin slices of beef, noodles, and scallions. It's subtle, uncomplicated, and deeply comforting.

Traditionally, Seolleontang is cooked for many hours, sometimes days, to draw out collagen and achieve that signature milky-white color and deep, comforting flavor.

This version honors that spirit but makes it accessible. With a well-made beef bone broth in a jar, you get the same nourishing depth without the multi-day prep. The secret is simply starting with a deeply rich, quality broth.

Ingredients

Makes 2 servings

• 14 oz (1 jar) Reclamation Korean-Style Beef Bone Broth
• 4-6 oz thinly sliced beef, such as brisket, shank, or ribeye
• 1 bundle somyeon / 소면 (thin wheat noodles)
• 1-2 scallions, thinly sliced
• Sea salt, to taste
• Fresh cracked black pepper
• Optional: steamed white rice

Optional serving sides:

• Napa cabbage kimchi
• Radish kimchi (kkakdugi)
• A few drops toasted sesame oil

Instructions

1. Cook the noodles according to package instructions. Drain and set aside.
2. In a medium pot, bring the beef bone broth to a gentle simmer over medium heat. Avoid boiling aggressively, which can cloud the broth's clarity.
3. Add the thinly sliced beef directly to the simmering broth. Cook just until tender, about 2-3 minutes.
4. Divide noodles between two bowls. Ladle the hot broth and beef over the top.
5. Top with scallions. Season lightly with salt and pepper. Serve immediately while steaming.

Why This Korean Beef Bone Soup Is Different

Unlike heavily seasoned soups, this one relies on:

• Clean, collagen-rich broth
• Thin slices of tender beef
• Fresh scallions
• Salt added at the table

It's intentionally minimal so the broth can shine. If your broth is genuine and made from grass-fed bones, the result tastes layered without extra effort.

Cooking Notes

• If you have the time, roast a large cut of beef and slice it thin. We like to dry brine a chuck roast overnight, then roast it in a 300°F oven until cooked through, about 1 to 1.5 hours. Let it cool before slicing.
• If you're only making a couple of servings, slice the meat raw.
• Aim for slices no more than ⅛" thick.
• Pro tip: put the meat in the freezer for about 15 minutes to make thin slicing easier - this works for raw or cooked meat.

How to Enjoy It

Traditionally, salt is added at the table. Taste the broth first, then adjust.

Always served with kimchi - classic choices are kkakdugi (radish kimchi) or napa cabbage kimchi for brightness and crunch. The ahjussi (elder man) move: add a spoonful of kimchi juice into your soup at the table.

For extra richness, stir in a splash of sesame oil or add more sliced scallions. Enjoy with a side of rice, or stir the rice directly into the soup for a heartier bowl.

There's no heavy garnish, no overpowering spice. This soup is built on the quality of the broth.

What Makes a Good Bone Broth for This Soup?

Because the flavor profile is simple, the broth matters more than anything else.

Look for:

• Traditional cooking methods 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 won't need much else.

Frequently Asked Questions

What is Korean beef bone soup called?

The traditional version is called Seolleontang. It's made by simmering ox bones for many hours to create a milky, collagen-rich broth - which is why you'll also see it called Korean ox bone soup.

Is this the same as ox bone soup?

Yes. Seolleontang is traditionally made from ox bones, though beef bone broth works beautifully and is easier to source. Either way, you're making the same dish.

Why is the broth white?

The cloudy white color comes from long simmering, which emulsifies collagen, good fats, and other proteins into the liquid.

Can I use store-bought bone broth?

Yes, but choose a high-quality, traditionally cooked broth (like Reclamation bone 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 long-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 is: simple, steady, nourishing.