This is a shortcut recipe for Korean ox bone soup, known as seolleongtang. The authentic version usually takes many hours to extract depth from bones, but this one-hour “cheat” version uses store-bought ox bone broth as a base and enhances it with a quick, flavorful brisket broth so you still get rich, comforting flavor without the day-long simmer.
I previously shared a full, traditional seolleongtang recipe. Many readers loved it but found the long cooking time impractical. This faster recipe is for those who want a delicious bowl of seolleongtang at home with minimal effort. Keep in mind: while this method produces a tasty and satisfying soup, it won’t exactly match the complexity of a long-simmered, from-scratch broth. If you have the time, I still recommend trying the authentic version.
Ingredients
- Store-bought ox bone broth – any reputable brand works; these are an inexpensive and convenient base. Popular options include Jinga and Bibigo. The packaged broth can be a bit mild, so we’ll boost it.
- Brisket – I use brisket to stay true to tradition. Brisket is lean yet flavorful; we’ll pressure cook it for tenderness and use the resulting broth to enrich the packaged bone broth.
- Aromatics – scallions, garlic, and onion to add savory depth to the brisket broth.
- Dashida – Korean beef bouillon (contains a small amount of MSG like many bouillons). A teaspoon of dashida lifts the beef flavor and rounds out the broth quickly.
The secret to this quick version is the added brisket broth. Store-bought ox bone broth is a convenient base but can lack the pronounced beefiness of a homemade stock. The brisket broth adds concentrated savory flavor, making the overall soup much closer to the classic taste.
How to serve seolleongtang
Seolleongtang is commonly served with rice, thin noodles (somyeon), or both. Typical garnishes and accompaniments include chopped green onions, salt and pepper for seasoning, and kkakdugi (radish kimchi). Because dashida is used in the brisket broth, the finished soup will already be quite savory—add salt sparingly and taste as you go.
Some people like adding a spoonful of chili paste, but I prefer using the gukmul (kimchi juice) from kkakdugi. Don’t forget to slice the tender brisket thinly to serve on top of each bowl. I also like serving Korean peppers and ssamjang on the side for extra flavor. This combination makes for a comforting, satisfying Korean meal.
Easy 1 Hour Seolleongtang 설렁탕 – Korean Ox Bone Soup
Pin Recipe
Rate Recipe
Print Recipe
Ingredients
- 1 lb brisket
- 1 tsp dashida (Korean beef bouillon)
- 1/2 small onion
- 2 scallions (white part)
- 1 crushed garlic clove
- 34 oz store-bought ox bone broth, about 2 packages
- 1 3/4 cups water
For serving
- rice
- chopped green onions
- salt
- somyeon noodles, optional
Instructions
-
In a pressure cooker, add the brisket, dashida, onion, scallions, crushed garlic, and water. The water should cover most of the brisket; add a little more if needed.
-
Pressure cook for 45 minutes with the valve sealed, then quick-release the pressure when done.
-
Remove the brisket and set it aside. Strain the cooking liquid, discarding the onion and garlic solids. You should end up with about 2 cups of brisket broth.
-
Heat the packaged ox bone broth in a pot, then stir in the strained brisket broth. Bring the combined broth to a gentle boil, then cover and simmer for about 5 minutes to meld the flavors.
-
Slice the brisket thinly. Serve the soup with rice and/or somyeon noodles, top with chopped green onions, and season with salt and pepper to taste. Enjoy with kkakdugi (radish kimchi) or your preferred side.
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Like this recipe? Leave a comment below!