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.
I write about it today because I’ve discovered a great suh lang tang restaurant near my home (close to Yeoksam Station). It’s directly north (one block) of the Aga-bang/Hana Bank bus stop on Tehran Street. For directions, feel free to ask below in the comments and I’ll get them to you.
Here’s the front of the shop:
Open Early in Seoul
The restaurant has been a great option in the mornings when most Korean businesses/restaurants are closed (before 8/9a) and even on Chuseok when many Korean restaurants are closed.
Here’s the dish with “Gah dookie”, the Korean radish kimchi usually served with the dish in bigger chains.