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{{short description|Korean broth tang of ox bones, brisket, and other meat cuts}} {{short description|Korean broth tang of ox bones, brisket, and other meat cuts}}
{{Infobox food {{Italic title}}{{Infobox food
| name = Seolleongtang | name = Seolleongtang
| image = Seolleongtang.jpg | image = Seolleongtang2024.jpg
| caption = | caption =
| alternate_name = Ox bone soup | alternate_name = Ox bone soup
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| type = ] | type = ]
| course = | course =
| served = Warm | served = Hot
| main_ingredient = ] bones, head, ], knee cartilage, and intestines | main_ingredient = ] bones, head, ], knee cartilage, and intestines
| minor_ingredient = | minor_ingredient =
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| rr = seolleongtang | rr = seolleongtang
| mr = sŏllŏngt'ang | mr = sŏllŏngt'ang
| koreanipa = {{IPA-ko|sʌl.lʌŋ.tʰaŋ|}} | koreanipa = {{IPA|ko|sʰʌl.lʌŋ.tʰaŋ|}}
}} }}


'''''Seolleongtang'''''<ref name="standardized">{{in lang|ko}} {{Cite web|url=http://www.korean.go.kr/common/download.do?file_path=notice&c_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf&o_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf|title=주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안|date=2014-07-30|publisher=]|trans-title=Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes|format=PDF|access-date=2017-02-16|lay-url=http://www.korean.go.kr/front/board/boardStandardView.do?board_id=4&mn_id=17&b_seq=1465}}</ref> ({{Korean|hangul=설렁탕|labels=no}}) or '''ox bone soup'''<ref name="standardized" /> is a ]n broth ] (soup) made from ox bones (mostly leg bones), ] and other cuts. Seasoning is generally done at the table according to personal taste by adding ], ground black pepper, red pepper, minced garlic, or chopped spring onions. It is a local dish of ].<ref>Kim, Violet ''CNN Go''. 6 April 2012. Retrieved 2012-04-12</ref> '''''Seolleongtang'''''<ref name="standardized">{{in lang|ko}} {{Cite web|url=http://www.korean.go.kr/common/download.do?file_path=notice&c_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf&o_file_name=140730_%ED%95%9C%EC%8B%9D%EB%AA%85_%EB%A1%9C%EB%A7%88%EC%9E%90_%ED%91%9C%EA%B8%B0_%EB%B0%8F_%ED%91%9C%EC%A4%80_%EB%B2%88%EC%97%AD_%ED%99%95%EC%A0%95%EC%95%88_.pdf|title=주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안|date=2014-07-30|publisher=]|trans-title=Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes|format=PDF|access-date=2017-02-16}}
*{{cite press release |date=2014-05-02 |script-title=ko:주요 한식명 로마자 표기 및 표준 번역 확정안 공지 |url=http://www.korean.go.kr/front/board/boardStandardView.do?board_id=4&mn_id=17&b_seq=1465 |website=] |language=ko}}</ref> ({{Korean|hangul=설렁탕}}) or '''ox bone soup'''<ref name="standardized" /> is a ]n ] (soup) made from ox bones (mostly leg bones), ] and other cuts. Seasoning is generally done at the table according to personal taste by adding ], ground black pepper, red pepper, minced garlic, or chopped spring onions. It is a local dish of ].<ref>Kim, Violet ''CNN Go''. 6 April 2012. Retrieved 2012-04-12</ref>


''Seolleongtang'' is typically simmered over a low flame over a period of several hours to an entire day, to allow the flavor to be gradually extracted from the bones. It has a milky off-white, cloudy appearance and is normally eaten together with ] and several side dishes; the rice is sometimes added directly to the soup.<ref> at ]{{in lang|ko}}</ref> ''Seolleongtang'' is typically simmered over a low flame over a period of several hours to an entire day, to allow the flavor to be gradually extracted from the bones. It has a milky off-white, cloudy appearance and is normally eaten together with ] and several side dishes; the rice is sometimes added directly to the soup.<ref> at ]{{in lang|ko}}</ref>


==History and etymology== ==History and etymology==
In the ], Koreans regularly made nationwide sacrifices to their ancestors, such as ] (the legendary founder of the kingdom of ]). The nationwide sacrifice was called ''Sŏnnong''je (hangul: 선농제; hanja: ]]], ''Sŏnnong'' meaning "venerated farmer"), and the altar for the sacrifice was called ''Sŏnnong dan'' (hangul: 선농단; hanja: ]]]), which dates back to the ].<ref name="seonnongdan doosan">{{in lang|ko}} at ]</ref> In the ], Koreans regularly made nationwide sacrifices to their ancestors, such as ] (the legendary founder of the kingdom of ]). The nationwide sacrifice was called ''Sŏnnong''je (hangul: 선농제; hanja: ]]], ''Sŏnnong'' meaning "venerated farmer"), and the altar for the sacrifice was called ''Sŏnnong dan'' (hangul: 선농단; hanja: ]]]), which dates back to the ].<ref name="seonnongdan doosan">{{in lang|ko}} {{Dead link|date=January 2025 |bot=InternetArchiveBot |fix-attempted=yes }} at ]</ref>


King ] had visited the sacrifice himself, and had eaten a meal with the people of Joseon. To increase the food supply in Joseon, King Seongjong ordered them to invent dishes that could feed the maximum number of people using the fewest ingredients, and ''seonnongtang'' (''tang'' meaning "soup") was one of these.<ref name="seonnongdan doosan"/> King ] had visited the sacrifice himself, and had eaten a meal with the people of Joseon. To increase the food supply in Joseon, King Seongjong ordered them to invent dishes that could feed the maximum number of people using the fewest ingredients, and ''seonnongtang'' (''tang'' meaning "soup") was one of these.<ref name="seonnongdan doosan"/>
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The first change is a consonant ] making the two "N" sounds into softer "L" sounds for easy pronunciation. The second change is a vowel harmonization of the "O" sound affected by the "Ŏ" sound. The first change is a consonant ] making the two "N" sounds into softer "L" sounds for easy pronunciation. The second change is a vowel harmonization of the "O" sound affected by the "Ŏ" sound.


Among common misbeliefs related to the dish, the name may come from its snowy white color and hearty taste, so ''seolleongtang'' was named "]" in ] (literally "snowy thick soup"). Therefore, several Korean dictionaries say that the ] spelling such as 雪濃湯 is an incorrect usage for the dish.<ref> ''National Institute of the Korean Language''. Retrieved 2007-01-19 {{in lang|ko}}</ref> Nevertheless, the misspelling<ref>風神祭와 先農祭의 민속과 어원, On the Etymological Approach for the Korean Word 'PUNGSINJE' & 'SEONNONGJE' 최창렬, 어학, Vol.16 , pp. 5-19 (1989)</ref> is used to refer to the soup in ].<ref> ''New Tang Dynasty Television''. 20 March 2008. Retrieved 2012-04-12 {{in lang|zh}}</ref><ref> ''Korea Tourism Organization''. 9 January 2006. Retrieved 2012-04-12 {{in lang|zh}}</ref> Among common misbeliefs related to the dish, the name may come from its snowy white color and hearty taste, so ''seolleongtang'' was named "]" in ] (literally "snowy thick soup"). Therefore, several Korean dictionaries say that the ] spelling such as 雪濃湯 is an incorrect usage for the dish.<ref> ''National Institute of the Korean Language''. Retrieved 2007-01-19 {{in lang|ko}}</ref> Nevertheless, the misspelling<ref>風神祭와 先農祭의 민속과 어원, On the Etymological Approach for the Korean Word 'PUNGSINJE' & 'SEONNONGJE' 최창렬, 어학, Vol.16 , pp. 5-19 (1989)</ref> is used to refer to the soup in ].<ref> {{Webarchive|url=https://web.archive.org/web/20120209082806/http://www.visitkorea.or.kr/cht/SI/SI_CH_2_14.jsp?cid=301928 |date=2012-02-09 }} ''Korea Tourism Organization''. 9 January 2006. Retrieved 2012-04-12 {{in lang|zh}}</ref>

The oldest extant restaurant in South Korea, ], serves the dish. The restaurant's name contains an archaic spelling of "seollongtang".<ref name=":0">{{Cite web |last=이 |first=기철 |date=2004-09-14 |title=100년 맛 이어받은 전성근 '이문설농탕' 주인 |url=https://www.seoul.co.kr/news/plan/2004/09/14/20040914016001 |access-date=2024-06-08 |website=] |language=ko}}</ref><ref name=":1">{{Cite web |last= |first= |title=Imun Seolnongtang (이문설농탕) |url=https://english.visitkorea.or.kr/svc/whereToGo/locIntrdn/locIntrdnList.do?vcontsId=100222&menuSn=352 |access-date=2024-06-08 |website=] |language=en}}</ref>


==See also== ==See also==
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{{reflist|2}} {{reflist|2}}


] ]
]
]

Latest revision as of 06:04, 12 January 2025

Korean broth tang of ox bones, brisket, and other meat cuts
Seolleongtang
Alternative namesOx bone soup
TypeTang
Place of originKorea
Serving temperatureHot
Main ingredientsBeef bones, head, trotters, knee cartilage, and intestines
Korean name
Hangul설렁탕
Hanja先農湯
Revised Romanizationseolleongtang
McCune–Reischauersŏllŏngt'ang
IPA[sʰʌl.lʌŋ.tʰaŋ]

Seolleongtang (Korean: 설렁탕) or ox bone soup is a Korean tang (soup) made from ox bones (mostly leg bones), brisket and other cuts. Seasoning is generally done at the table according to personal taste by adding salt, ground black pepper, red pepper, minced garlic, or chopped spring onions. It is a local dish of Seoul.

Seolleongtang is typically simmered over a low flame over a period of several hours to an entire day, to allow the flavor to be gradually extracted from the bones. It has a milky off-white, cloudy appearance and is normally eaten together with rice and several side dishes; the rice is sometimes added directly to the soup.

History and etymology

In the Joseon dynasty, Koreans regularly made nationwide sacrifices to their ancestors, such as Dangun (the legendary founder of the kingdom of Gojoseon). The nationwide sacrifice was called Sŏnnongje (hangul: 선농제; hanja: 先農祭, Sŏnnong meaning "venerated farmer"), and the altar for the sacrifice was called Sŏnnong dan (hangul: 선농단; hanja: 先農壇), which dates back to the Silla Dynasty.

King Seongjong had visited the sacrifice himself, and had eaten a meal with the people of Joseon. To increase the food supply in Joseon, King Seongjong ordered them to invent dishes that could feed the maximum number of people using the fewest ingredients, and seonnongtang (tang meaning "soup") was one of these.

Another historical opinion precedes the Joseon dynasty concerning the origin of seolleongtang. According to this, the food was originated by the Mongolian invasion of Koryo during the 13th century. Mongolian food "Sulen" is sliced and boiled beef with green onions, which developed into seolleongtang in Korea.

Seonnongtang is now called seolleongtang for easier pronunciation. The phonetic values have changed as follows:

  • Seonnongtang (선농탕, Sŏnnongt'ang) > Seollongtang (설롱탕, Sŏllongt'ang) > Seolleongtang (설렁탕, Sŏllŏngt'ang)

The first change is a consonant liquidization making the two "N" sounds into softer "L" sounds for easy pronunciation. The second change is a vowel harmonization of the "O" sound affected by the "Ŏ" sound.

Among common misbeliefs related to the dish, the name may come from its snowy white color and hearty taste, so seolleongtang was named "雪濃湯" in hanja (literally "snowy thick soup"). Therefore, several Korean dictionaries say that the hanja spelling such as 雪濃湯 is an incorrect usage for the dish. Nevertheless, the misspelling is used to refer to the soup in hanja.

The oldest extant restaurant in South Korea, Imun Seolnongtang, serves the dish. The restaurant's name contains an archaic spelling of "seollongtang".

See also

References

  1. ^ (in Korean) "주요 한식명(200개) 로마자 표기 및 번역(영, 중, 일) 표준안" [Standardized Romanizations and Translations (English, Chinese, and Japanese) of (200) Major Korean Dishes] (PDF). National Institute of Korean Language. 2014-07-30. Retrieved 2017-02-16.
  2. Kim, Violet "Food map: Eat your way around Korea" CNN Go. 6 April 2012. Retrieved 2012-04-12
  3. Seolleongtang at Doosan Encyclopedia(in Korean)
  4. ^ (in Korean) Seonnong dan at Doosan Encyclopedia
  5. Do, H. (2011). 전쟁이 요리한 음식의 역사. Seoul: Sidaeuichang
  6. "표준국어대사전 雪濃湯" National Institute of the Korean Language. Retrieved 2007-01-19 (in Korean)
  7. 風神祭와 先農祭의 민속과 어원, On the Etymological Approach for the Korean Word 'PUNGSINJE' & 'SEONNONGJE' 최창렬, 어학, Vol.16 , pp. 5-19 (1989)
  8. "Regional specialities: Seoul: Seolleongtang" Archived 2012-02-09 at the Wayback Machine Korea Tourism Organization. 9 January 2006. Retrieved 2012-04-12 (in Chinese)
  9. 이, 기철 (2004-09-14). "100년 맛 이어받은 전성근 '이문설농탕' 주인". Seoul Shinmun (in Korean). Retrieved 2024-06-08.
  10. "Imun Seolnongtang (이문설농탕)". Korea Tourism Organization. Retrieved 2024-06-08.
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