The Korean soup made from ox bones and beef brisket, commonly served with rice, is seolleongtang.
Seolleongtang is a Seoul-associated soup prepared by simmering ox bones—especially leg bones—along with brisket and other beef cuts. Long, gentle cooking extracts flavor and produces its characteristic cloudy, milky-white broth. It is generally served hot, often with rice in the bowl or alongside it.
The soup is usually seasoned at the table rather than heavily seasoned in the pot. Diners may add salt, black pepper, garlic, or sliced scallions, and kimchi is a common accompaniment. Seolleongtang is sometimes confused with gomtang, another Korean beef soup; the names and recipes overlap in popular usage, but seolleongtang is especially identified with its ox-bone broth and brisket.