Called seollangtang in korean, ox bone soup is a milky, white soup made of long-simmered ox leg bones. Many korean cooks simmer the soup for at least eight hours; however, the soup is at its best and thickest if you can simmer it for 10 hours. With this in mind, be ready to spend all day making this soup. The finished product is well worth it, however. The aroma of seollangtang is rich and meaty, and the broth sticks to the roof of your mouth. ScrumptiousYou can serve the soup with just rice and kimchi, or you can make it with radish and add sliced brisket meat and noodles for an even more delicious meal. Seollangtang is usually served almost bland so that each person can add his or her own amount of salt, pepper, and scallions. The bland taste is likely a plus if you have the typical american or western palette and can't tolerate spicy foods well.
