Easy 1 Hour Seolleongtang- Korean Ox Bone Soup

This is a short cut recipe for Korean ox bone soup aka seolleongtang. This traditional dish normally takes at least 18 hours to make, but this recipe only takes ONE hour! I call this a “cheat” recipe because I use store bought ox bone broth- but we’re going to make it 10x better. 

A couple months ago, I posted my recipe for authentic seolleongtang. To many of you, it came as quite a shock that it takes SO long to make! This dish is a true labor of love but not always convenient. Although I received a ton of lovely comments on my recipe, so many people said it was just too much work. I developed this recipe for those who just don’t have the time, but still want to make a decent seolleongtang at home. 

I feel like it’s obvious but I still have to state this disclaimer: take this recipe for exactly what it is- a 1 hour seolleongtang “cheat” recipe. Although I think it is great for making it quickly & with simple ingredients, you should not expect the broth to be quite as rich as the real deal! I highly recommend trying my recipe for the real thing if you have the time. It is truly incredible. 

Ingredients

  • Store bought ox bone broth – there are many brands you can choose from, and they are all relatively inexpensive. My favorites are Jinga and Bibigo. These are great to use as our base, but they can be quite bland and need lots of help. 

  • Brisket/Broth- keeping it traditional, I am using brisket for this recipe. Seolleongtang is considered to be a very healthy dish, and brisket is an excellent choice because it is both lean and flavorful. We will be pressure cooking this for tenderness, adding some water and other ingredients to make a flavorful brisket broth to add to the bone broth. 

  • Aromatics- scallions, garlic, and onion. These will add a bit more flavor to the brisket broth.  

  • Dashida- this is Korean beef bouillon. It has a bit of msg in it (as most bouillons do), and will take the brisket & broth to the next level. 

The key to this quick recipe is the added brisket broth. The store bought bone broth alone is a great base, but it can be quite bland. If you give it a quick taste, you will see what I mean. It is missing that signature beefy flavor that you really want in bone broth. 

How to serve seolleongtang

You will typically see seolleongtang served with rice, noodles, or both. Toppings include green onions, salt & pepper for seasoning, and kkakdugi (radish kimchi). You won’t need as much salt as you normally would for homemade seolleongtang, so be very careful how much you add. Since we added dashida to the brisket broth, your final broth will be plenty flavorful and only need a tiny bit of salt.

Sometimes there is a chili paste that can be added too, but I prefer to use the gukmul (juice) from the kkakdugi. And we can’t forget the tender slices of brisket. 

I also like to have some Korean peppers and ssamjang on the side. This combo is the ultimate Korean comfort meal! 

Easy 1 Hour Seolleongtang 설렁탕- Korean Ox Bone Soup

This is a short cut "cheat" recipe using pre packaged ox bone broth and some of my tips for making it 10x better. I have a full detailed recipe on how to make it from scratch, but this is for people who don't have time to boil ox bones for a whole day!
5 from 7 votes
Course Main Course
Cuisine Korean
Servings 3

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. If it doesn't, you can add a little more.
  • Pressure cook for 45 minutes with the valve sealed, then quick release when it is done.
  • Set the brisket aside, then strain the broth and discard the onions and garlic. You should have about 2 cups of broth.
  • Heat up the packaged bone broth in a pot and add all of the previously strained beef broth to it. Bring it to a medium boil and cover for about 5 minutes. The packaged bone broth alone is a bit bland- but the added beef broth will help it a lot!
  • Serve with rice, somyeon noodles (optional), and chopped green onion. Add salt and pepper to taste. Enjoy with kkakdugi kimchi- I have a recipe for it here
Keyword Beef, Brisket, Easy, Healthy, Korean, Korean Food, Ox Bone Soup, Soup

*This post contains affiliate links to products that I actually use & recommend. I am not sponsored by these brands, but I do make a small commission from qualifying purchases made through these links.

This Post Has 7 Comments

  1. Diana

    5 stars
    One of my all time favorite dishes – great for winter and when you are sick. So glad to have this cheat version to make at home!

  2. Shy - (IG: shynacio)

    5 stars
    I made this for dinner the other day and husband and won approves! I love that this recipe takes less hours than the traditional way, but still comes out amazing!

  3. @naokomi.le

    5 stars
    I LOVE this recipe! Not only was it easy but it was also delicious! My husband loved it and that’s a plus since he’s a picky eater! Thank you, Stella!

  4. Gina

    5 stars
    This recipe is so amazing! Makes delicious 설렁탕 and cuts the time by so much! 😋 Thank you for the awesome recipe!

  5. Cyndi

    5 stars
    This was one of my favorite recipe from you! I love seolleongtang and this was so simple and taste sooo amazing, just like the ones that take hours!

  6. Sophia

    5 stars
    this was ONE of my favorite recipes because I felt like I was learning a family secret 🤐
    Thank you for sharing🙏🏻

  7. Anonymous

    5 stars
    Delicious!

    One cautionary note– “pressure cooker” nowadays means “instant pot”. For a stovetop pressure cooker you need quite a bit more water or it dries out.

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Hi, I'm Stella!

I come from a multicultural background, and cooking has been one of the best ways for me to stay connected to my heritage. My recipes are tried and tested, many of them passed down through family. I hope you enjoy these recipes as much as we do!

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