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.
Seol-leong tang 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.