Seolleongtang (설렁탕) is a Korean soup made from ox 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.

Sullungtang is the romanization spelling favored by older Korean Americans unfamiliar with recent developments in transliteration systems promulgated in South Korea.

先農湯（諺文：설렁탕；朝鮮漢字：先農湯），又譯雪濃湯，是韓國菜中一道用牛腿骨製成的湯。此湯常以長時間熬製使骨頭中的味道滲出，並形成其乳白湯色。一般只用蔥和鹽調味。 由於發音類似，誤譯為雪濃湯，朝鮮漢字為先農湯，以代表先農祭時飲用。

食時伴以米飯，亦可直接倒進湯中。

ソルロンタンは、韓国の代表的な料理のひとつ。牛の肉・骨を長時間煮込んで作る、乳白色のシンプルなスープ料理。似た料理としてコムタンがあり、両者とも長時間かけて煮出したスープではあるが、コムタンと比べ骨が多く入っており、骨髄まで煮出され白濁しているのが特徴。

RESTAURANTS THAT SERVE THIS TANG IN KOREATOWN LA