Seolleongtang

Seolleongtang is a milky soup made from ox bones. It is a traditional Korean dish with a history dating back to the Joseon Dynasty. The soup is prepared by simmering beef bones, often including leg bones, ribs, and marrow, in water for many hours, sometimes up to 24 hours. This slow cooking process extracts collagen and other nutrients, resulting in a rich, opaque broth.

The broth itself has a mild, savory flavor and a creamy texture. It is typically seasoned at the table by the diner to their own preference. Common additions include salt, freshly ground black pepper, and chopped scallions. Rice, noodles, or dumplings are often added to the soup, and it is usually served with a side of kimchi and other banchan (side dishes).

Seolleongtang is a popular dish in Korea, especially during colder months. It is often considered a comfort food and is believed to be nutritious and beneficial for health, particularly for bone strength due to its high calcium content. Variations of seolleongtang exist, with some versions incorporating different cuts of beef or adding ingredients like tripe or brisket. The name "seolleongtang" is thought to derive from the Chinese dish "suan cai tang" (酸菜湯), meaning pickled vegetable soup, though the Korean dish bears little resemblance to its namesake.