Korean Oxtail Bone Broth Noodles
A deeply comforting Korean noodle soup made from slow-boiled oxtail bones, producing a naturally milky broth finished simply with glass noodles and scallions.
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Seolleongtang is one of the most iconic Korean soups, a milky white bone broth made from slow-simmering beef bones until their collagen and marrow emulsify into the water and turn the broth from clear to opaque. This recipe is a simplified version using oxtail, which has enough marrow and connective tissue to create that signature milky effect without requiring a giant stockpot of mixed bones.
The double-boil technique is mandatory. Fresh oxtail comes with blood and impurities clinging to the bone, and if you simmer it straight into a broth without cleaning, the final liquid turns grey and tastes murky. The fix is to boil the oxtail hard in plain water for 10 minutes, drain everything, rinse the bones under cold running water, and wash the pot clean. What remains is clean oxtail ready to make clean broth.
The second boil is the broth itself. Clean oxtail in a clean pot with 12 cups of fresh water. Rolling boil, then a steady simmer for 2 and a half to 3 hours uncovered. During this time, the collagen in the joints and connective tissue dissolves into the water, and the marrow from inside the bones emulsifies into tiny fat droplets that give the broth its milky appearance. You'll know it's working when the liquid turns from clear to pale opaque.
Salt goes in only at the table, not during cooking. Korean bone broths are traditionally served unsalted so each diner can season their bowl to taste. This keeps the broth flexible for adding kimchi, pickles, or gochugaru on the side.
Glass noodles cook separately in water, then land in the hot broth at serving. Scallions on top, pepper, a dash of salt. A bowl of hot seolleongtang is Korea's version of chicken soup, and it feels exactly that comforting.
Soak the Oxtail (Optional)
- 01Place the oxtail in a large bowl and cover with cold water.
- 02Soak for 20–30 minutes to draw out blood, then drain.
First Boil (Cleaning Stage)
- 03Place the oxtail in a pot and cover with fresh water.
- 04Bring to a hard boil and cook for 10 minutes.
- 05Drain completely, rinse the oxtail thoroughly under cold running water, and wash the pot clean.
Second Boil (First Broth)
- 06Return the oxtail to the clean pot and add 12 cups of fresh water.
- 07Bring to a rolling boil, then lower to a steady simmer and cook uncovered for 2½–3 hours.
- 08Remove the oxtail and pour the broth into a separate bowl.
Third Boil (Milkiness Stage)
- 09Return the oxtail bones to the pot and add another 12 cups of fresh water.
- 10Bring to a strong boil, then simmer uncovered for 3–4 hours until the broth turns very pale and opaque.
Finish the Noodles
- 11Pour about 4 cups of the finished broth into a separate pan.
- 12Soak the glass noodles in warm water until pliable, about 10 minutes.
- 13Add the noodles to the simmering broth and cook for 5–7 minutes until tender and slippery.
Serve
- 14Ladle the noodles and broth into bowls.
- 15Top with oxtail pieces and sliced scallions.
- 16Serve with extra salt on the side.
