Seolleongtang

Ox bones and brisket are simmered for many hours until the broth turns milky white and rich, then served plain with rice, noodles and scallion to season yourself with salt. It is a restorative Seoul classic.

Seolleongtang traces its origins to the Joseon dynasty (1392–1910), when it was reportedly served during royal ancestral rites, particularly the *seonje* ritual, and later distributed to commoners. The name is often linked to these ceremonies, though its exact evolution is debated; by the late 19th and early 20th centuries, it had become a beloved street food in Seoul, especially around Jongno, where vendors simmered ox bones for hours to produce the signature milky broth.

Regional variations are minimal, but some versions add brisket, tripe, or other offcuts, while the core method—long boiling of bones to emulsify fat and collagen—remains consistent. Culturally, seolleongtang is a restorative comfort food, often eaten as a hangover cure or a nourishing meal for new mothers, and its plain, customizable nature (seasoned with salt, pepper, and scallions) reflects a Korean preference for letting the broth’s depth speak for itself.