Soak: Place beef bones in a large bowl and cover with cold water. Let them soak overnight (or at least 12 hours) in the fridge. This step removes excess blood and impurities.

Rinse: After soaking, rinse the bones thoroughly under running water to remove any residual blood or debris.

Place the cleaned bones in the largest pot you own.

Cover with 6 liters of cold water.

Bring to a rapid boil over high heat. Foam and scum will rise to the surface—skim these off frequently.

After 20–30 minutes, discard the water and rinse the bones again under running water. Scrub the pot clean to prepare for the next boil.

Return the cleaned bones to the pot and cover with 6L of fresh cold water.

Bring to a boil, then reduce the heat to a simmer. Let it cook for 6 hours, skimming any foam or fat that surfaces occasionally.

After 6 hours, strain the broth into a clean container, rinse the bones, and clean the pot again. (At this stage, the broth should start to take on its signature milky white color.)

Repeat the boiling process once or twice more using the same bones, for a total of 2–3 cycles. Combine all batches of broth for maximum flavor and richness.

In a separate pot, add the beef brisket and cover with cold water.

Bring to a gentle simmer and cook on low heat for 1 hour or until tender.

Remove the brisket from the pot and let it cool completely. Slice thinly against the grain for serving.

Heat up your finished broth and season to taste with salt. (Traditionally, seasoning is left to individuals at the table.)

Divide cooked wheat noodles or rice into bowls.

Ladle the hot seollungtang broth over the noodles or rice.

Top with slices of brisket and a generous amount of thinly sliced green onions.

Serve with ggakdugi, kimchi, and additional salt or pepper for customization.