[SOUTH KOREA] Sinseon Seolleongtang 神仙雪濃湯 - Famous Traditional Ox-bone soup in Korea

Sinseon Seolleongtang 神仙雪濃湯 is located 1 level above Migabon. Seolleongtang is also known as Ox-bone soup is one of the most popular soup served in Korea and a traditional Korean breakfast. They're open 24/7 so you can have this as your other meals too! 

Yes, I am back in Myeong Dong. Like I said in my previous blog posts, Myeong Dong is truly a food paradise! Satisfied most of my cravings here and they have so many popular restaurants located within this area. 

Sinseon Seolleongtang 神仙雪濃湯 has been in operations since 1981. With a longstanding history, they're bound to be good! As this is my first time, I ordered the classic Seolleongtang at 12000 yen. This comes with 3 mandus. Here's how you're gonna eat this: Take a few sips of the soup first before pouring the rice into the soup. Add some salt and pepper as seasoning, if you like or eat this together with the kimchi. I think the soup itself is already.

 The bowl of soup is served in a Korean iron bowl with green onions as garnishing. It has a homely feel to it. The beef is thinly sliced and is not the most tender out there. What is so brilliant about this soup is in the recipe itself. Seolleongtang is actually a soup made from bovine bones, cow's head, limbs, meat and innards cooked for more than 10 hours. The color of the soup is cloudy and almost look white as snow, thus having the name of "雪濃湯".

The piping hot ox-bone soup feels exceptionally comforting and belly-warming during the winter season, not to mention how nourishing it is! Kimchi and radishes are readily available at the tables for customers to eat. The soup is different from the Japanese's ramen soup and is quite light on the palate but has that subtle sweetness. Surprisingly I can finish up the soup. In addition to the snowy soup, this huge dumpling is also something to look out for. The traditional Korean dumplings with minced meat, onions, and dang hoon are included. The mandus in Korea is totally different from the wonton or dumplings here in Singapore. It is larger in size and more generous in the ingredients inside. Definitely feels more substantial and moreish.