Korean Bone Broth Soup (Seolleongtang-Style)

This Korean-inspired bone broth soup takes its cue from seolleongtang, a Korean beef soup traditionally made by simmering beef bones for many hours and served with rice. Starting with prepared beef bone broth makes a practical home version, with tender brisket, Korean radish, and scallions for a warming, savory bowl.

Seolleongtang and related beef soups vary by household and region, so this is not a claim to a single definitive version. The broth here is quicker and usually less milky than a pot made from bones, but you can season each serving at the table to suit your taste.

Ingredients

1 lb (450 g) beef brisket, in one piece or two large pieces
8 cups (1.9 L) unsalted or low-sodium beef bone broth
1 cup (240 ml) water, plus a little more if needed
½ medium yellow onion, peeled (about 100 g)
4 garlic cloves, lightly crushed (about 12 g)
8 oz (225 g) Korean radish, peeled and cut into ½-inch (1.3 cm) pieces; daikon is a good substitute
1 tbsp (15 ml) Korean soup soy sauce, or guk-ganjang; use 2 tsp (10 ml) regular light soy sauce instead, as it is saltier and gives a slightly darker broth
½ tsp (3 g) fine salt, only if needed after tasting
¼ tsp (0.5 g) ground black pepper, plus more for serving
4 cups (660 g) cooked short- or medium-grain rice, for serving
4 scallions, thinly sliced (about 60 g)
1 tsp (2 g) gochugaru Korean red pepper flakes, optional, for serving

Instructions

Prepare the brisket and vegetables. Pat the brisket dry and cut it into two large pieces if that helps it fit your pot. Peel and cut the radish, crush the garlic, and peel the onion. Keep the brisket in large pieces for now: it is easier to check for doneness and slice neatly after cooking.
Start the broth. Put the brisket in a heavy pot or Dutch oven with the beef bone broth and water. Bring it to a gentle boil over medium-high heat. As foam rises, skim it off with a spoon for a clearer-tasting broth. Add the onion and garlic, then lower the heat until the liquid holds a steady, gentle simmer. Avoid a hard boil, which can make the broth cloudy and cause more evaporation.
Simmer until tender. Partially cover the pot and simmer for 1 hour 15 minutes, checking occasionally that the liquid is not boiling vigorously. Turn the brisket once if part of it sits above the broth. Add the radish, cover again, and simmer for another 30 to 45 minutes. The brisket should be easy to pierce with a fork, and the radish should be tender but still hold its shape. If the pot loses more liquid than expected, add a little hot water.
Check the beef safely. Use a food thermometer in the thickest part of the brisket. USDA FSIS lists 145°F (63°C) with a 3-minute rest as the safe minimum for whole cuts of beef. This long-simmered brisket will commonly be hotter and more tender than that minimum; if it is still firm, continue simmering and check again. Lift the meat onto a plate and let it rest for at least 3 minutes before slicing across the grain into thin pieces.
Finish and season the soup. Remove the onion and garlic from the pot and discard them. Stir in the Korean soup soy sauce and black pepper. Taste before adding salt, since packaged broth and soup soy sauce can differ in saltiness. If the soup tastes too concentrated, add hot water a few tablespoons at a time; if it seems mild, add a little more soup soy sauce or salt.
Warm the rice and serve. While you slice the beef, warm the cooked rice until steaming, using a microwave or a small covered saucepan with a splash of water. Divide the rice among four bowls, add slices of brisket and pieces of radish, and ladle the hot broth over or alongside them. Top with scallions and offer extra pepper and gochugaru at the table.

Tips

Choose broth with care. A low-sodium beef bone broth leaves room to season at the end. If yours is salted, leave out the measured salt initially and taste each bowl before adding more. Products vary in richness, color, and saltiness, so the finished soup will too.
Use a gentle simmer. Small bubbles are enough to cook the brisket. A rolling boil can break up the meat, make the liquid cloudy, and evaporate broth quickly. Keep the lid partly on and check the pot every 20 to 30 minutes.
Find the right radish substitute. Korean radish is often shorter and rounder than daikon, but daikon works well here. It may soften faster, so start checking it after about 25 minutes in the pot. If neither is available, omit the radish rather than replacing it with a strongly flavored vegetable.
Season at the end, not the beginning. Broth reduces as it simmers, and soup soy sauce brands differ. Adding all the salt early can leave the final broth overly salty. For a more classic table-side feel, serve the soup lightly seasoned and let everyone add salt, pepper, or soup soy sauce to their own bowl.

Serving Suggestions

Serve this soup piping hot with a bowl of rice and a small dish of kimchi. The rice can go directly into the soup, or be served separately so it stays distinct until each person is ready to eat. A few simple Korean side dishes, such as seasoned bean sprouts or cucumber muchim, make a balanced spread without competing with the mild broth.

Set out sliced scallions, black pepper, salt, and gochugaru separately. Gochugaru adds gentle heat and a red tint, but it is optional; it is not the same as a spoonful of gochujang, which would make the broth sweeter and thicker. If the broth cools while people are eating, reheat it gently rather than leaving it at room temperature.

Variations

Make it more like a noodle soup: Replace some or all of the rice with cooked Korean wheat noodles or thin somyeon. Cook noodles separately according to their package directions, rinse briefly if directed, and portion them into bowls just before serving. Keeping them separate from the pot helps them retain their texture and prevents them from absorbing too much broth.

Add more aromatics: A few thin slices of fresh ginger can give the broth a brighter, warmer note, though it is not essential to this simple version. For a more pronounced onion flavor, add another small piece of onion and remove it before serving. Avoid adding a large amount of sesame oil to the pot; a few drops on individual bowls are easier to control and can overwhelm the clean beef flavor if used heavily.

Use leftover cooked beef: If you already have cooked brisket or another tender beef roast, skip simmering raw brisket. Simmer the broth with the onion, garlic, and radish until the radish is tender, then add sliced cooked beef just long enough to heat through. This shortens the cooking time, but the texture and depth will depend on the broth and meat you start with.

Make it spicier: Add gochugaru to individual servings, or stir a small pinch into the pot after the broth is seasoned. Add it gradually because Korean red pepper flakes vary in heat and color. For a milder family-style pot, keep the base broth plain and let each person adjust their bowl.

Storage and Reheating

Cool the soup promptly and refrigerate it within 2 hours of cooking. Store the broth, beef, and radish together in a covered container for 3 to 4 days in the refrigerator. Keep cooked rice in a separate container so it does not soak up the broth; refrigerated cooked rice is also best used within 3 to 4 days. If you do not expect to eat the soup within that window, freeze the broth, beef, and radish in meal-size portions for about 2 to 3 months for best quality. Freeze rice separately, or make fresh rice when serving.

For best texture, thaw frozen soup overnight in the refrigerator. Reheat only the portion you need in a saucepan until it is steaming throughout, stirring so the meat and broth heat evenly. USDA FSIS recommends reheating leftovers to 165°F (74°C); check the temperature with a food thermometer. Add a splash of water if the broth has concentrated, then taste and adjust seasoning. Warm rice separately and assemble the bowls just before eating.

Frequently Asked Questions

Is this the same as traditional seolleongtang?

No. Traditional seolleongtang is associated with a broth made by simmering beef bones for many hours, which develops its characteristic pale, often milky appearance. This recipe uses prepared beef bone broth and cooks brisket and radish in it, so it is a quicker seolleongtang-style soup rather than the long-simmered bone-only method. Korean beef soups have different household and regional approaches, too.

Can I use regular beef broth instead of bone broth?

Yes. Use the same amount of unsalted or low-sodium beef broth. The soup may taste lighter and have less body, but the brisket, radish, and seasonings still make a satisfying bowl. Taste before adding salt, and avoid compensating for a lighter broth by adding a large amount of soy sauce, which can make it too salty.

Can I make the soup ahead?

Yes. The broth, beef, and radish can be cooked a day ahead and refrigerated promptly. The flavors settle as the soup rests, and any solidified fat on top can be lifted off before reheating if you prefer a leaner broth. Warm the soup to 165°F (74°C), warm the rice separately, and add fresh scallions when serving.

Why is my broth cloudy or greasy?

A vigorous boil can disperse proteins and fat through the liquid, making it look cloudy. Skimming foam early and keeping the pot at a gentle simmer helps, though prepared bone broth may already be cloudy. If the soup seems greasy, let it cool enough for the fat to rise, skim some off, then reheat. A thin layer of fat is normal and can add flavor.

Do I have to serve rice in the soup?

No. Rice is a common, practical accompaniment, but you can serve it in a separate bowl or leave it out. Cooked noodles are another option; prepare them separately and put them in each bowl just before serving. Avoid storing rice or noodles in the soup, since they continue absorbing broth and become soft.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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