Lunch · 210 min · korean

Seolleongtang

A Korean lunch built around beef marrow bones and beef brisket — on the table in 210 minutes.

✓ USDA-verified nutrition data

Ingredients

• 3 lb Beef marrow bones
• 1 lb Beef brisket
• 1/2 Korean radish
• 8 oz dry Somyeon noodles
• 4 Scallions
• 1 tsp Salt
• 1 tsp Black pepper

Steps

1. Soak the bones in cold water 1 hour, changing the water once — this draws out blood and keeps the broth milky white instead of murky.
2. Boil the bones and brisket in fresh water for 10 minutes, then drain and rinse everything; this first boil is sacrificed for clarity.
3. Return to the pot with 12 cups of fresh water and boil hard, not simmer, for 3 hours, topping up water as needed — the rolling boil is what emulsifies the broth into that signature milky white.
4. Add the radish in the last 30 minutes; pull the brisket when tender and slice thin.
5. Cook the noodles separately, rinse, and divide into bowls with the sliced brisket and radish.
6. Ladle over the hot broth and let each person season their own bowl with salt, pepper, and scallions — seolleongtang is served deliberately bland so the table finishes it.

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