Seolleongtang

Seolleongtang is a Korean broth tang (soup) made from ox bones (mostly leg bones), brisket and other cuts. Seasoning is generally done at the table according to personal taste by adding salt, ground black pepper, red pepper, minced garlic, or chopped spring onions. It is a local dish of Seoul.

Seolleongtang is typically simmered over a low flame over a period of several hours to an entire day, to allow the flavor to be gradually extracted from the bones. It has a milky off-white, cloudy appearance and is normally eaten together with rice and several side dishes; the rice is sometimes added directly to the soup.

History and etymology

In the Joseon dynasty, Koreans regularly made nationwide sacrifices to their ancestors, such as Dangun (the legendary founder of the kingdom of Gojoseon). The nationwide sacrifice was called Sŏnnongje (hangul: 선농제; hanja: 先農祭, Sŏnnong meaning "venerated farmer"), and the altar for the sacrifice was called Sŏnnong dan (hangul: 선농단; hanja: 先農壇), which dates back to the Silla Dynasty.