FAQs

In Korean cooking, bone broth is a foundational ingredient rather than a finished product. Dishes like Seolleongtang and Gomtang rely on long-simmered bones to create a clean, milky broth that’s seasoned at the table, not in the pot. This approach allows each person to adjust salt and accompaniments to taste and reflects a tradition of using broth as a versatile, everyday base for nourishment.

Korean-style bone broth refers to Seolleongtang (beef) and Dwaeji Gomtang (pork) - deeply nourishing broths made by boiling bones in water for many hours to extract all the collagen, marrow, and minerals until the broth becomes cloudy and umami-rich. They’re traditionally unseasoned, letting you salt and flavor them exactly as you like.

Korean bone broths like Seolleongtang and Dwaeji Gomtang turn white because collagen, marrow, and minerals naturally emulsify into the broth during cooking. This creates the signature milky appearance and deep umami flavor that Korean-style broths are known for - no dairy or additives needed.

For ramen and noodle soups, the best broth is one with natural body and depth that can carry flavor without being overly seasoned. Traditional-style bone broths, especially those made by long-simmering beef or pork bones, create a rich base that pairs well with noodles, aromatics, and toppings. An unseasoned broth lets you build flavor gradually, just like classic noodle shops do.

Seasoned bone broth is flavored during cooking with salt, vegetables, or spices, which can limit how it’s used. Unseasoned bone broth is made with just bones and water, giving you full control over flavor depending on the dish. Unseasoned broth works better as a kitchen staple because it can be used in soups, sauces, grains, drinks, and recipes without clashing with other ingredients.

A high-quality bone broth starts with thoughtfully sourced bones, cooked slowly over many hours to extract collagen, minerals, and natural body. The best broths rely on time and technique rather than shortcuts like extracts or powders. You should be able to taste depth and richness without excessive salt or added ingredients, and the broth should feel nourishing on its own.

Look for bone broth made from real bones, not concentrates or powders. High-quality broth should be slow-cooked, have a short ingredient list, and be transparent about sourcing. It should be free from additives, preservatives, and flavorings, and ideally unseasoned so it can be used flexibly in everyday cooking. How it’s made matters just as much as what’s in it.

Korean-style broths are valued for their real-food nourishment. They’re made from bones and connective tissue, which naturally release collagen and minerals into the broth. Because our broths contain only bones and water, they fit easily into whole-food, nutrient-focused ways of eating.

We make Korean-style bone broths using traditional methods and bones sourced from regional regenerative farms. Our broths naturally emulsify from real collagen and marrow with no concentrates, no shortcuts, and no added seasoning. Every jar begins with grass-fed or pasture-raised bones sourced from regional farmers committed to regenerative practices and animal welfare.