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A milky white soup made of long-simmered ox leg bones, seollangtang is a Korean soup that is easy to make but requires a lot of time. I usually simmer my seollangtang for at least 8 hours, but it's thick and best if you can simmer it for 10 hours. The aroma of seollangtang (or sulung tang) is rich and meaty, and the broth sticks to the roof of your mouth.

You can just serve it with rice and kimchi, or you can make it with radish and add sliced brisket meat and noodles. Seollangtang is usually served almost bland, so that each person can add their own amount of salt, pepper, and scallions.