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Seolleongtang is a Korean soup made from the bones of the four legs of an ox, with the front legs giving better taste. Generally, only salt and welsh onions are used as seasoning. Usually, ground black pepper is served with the dish. It is typically cooked 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 may be added directly to the soup.
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 Seonnongje (hangul: 선농제; hanja: 先農祭, Seonnong meaning "venerated farmer"), and the altar for the sacrifice was called Seonnongdan (hangul: 선농단; hanja: 先農壇), which dates back to the Silla Dynasty.[1] King Sejong of Joseon had visited the sacrifice himself, and had eaten a meal with the people of Joseon. In order to increase the food supply in Joseon, King Seongjong ordered them to invent dishes that could feed the maximum number of people using the least amount of ingredients, and seonnongtang (tang meaning "soup") was one of these. The sole ingredient used in the preparation of seolleongtang is the leg bones of an ox. At that time, this food was called seonnongtang, and it 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.
It has also been proposed that the word seolleong derives from the Mongolian word sju-ru or sjullu, which means "broth."1
Among common mis-beliefs 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.234 5 Nevertheless, the misspelling6 is used to refer to the soup in the Chinese language.78910111213
See also
- Galbitang, beef short rib soup
- Samgyetang, chicken ginseng soup
- Haejangguk, soups eaten as a hangover remedy
- Korean cuisine
- List of Korean dishes
References
- ^ Kim Ki-san (김기선) (1997). 설렁탕, 수라상의 어원 고찰. Korean J. Dietary Culture 13.
- ^ 표준국어대사전 / National Institute of the Korean Language (Naver.com mirror): 雪濃湯; accessed 2007-01-19.
- ^ 어원을 찾아서: 설렁탕, from 우리말 사랑집; accessed 2007-01-20
- ^ "설농-탕 雪濃-湯" (in Korean). Empas Korean Dictionary. http://krdic.daum.net/dickr/contents.do?offset=A021472300&query1=A021472300#A021472300. Retrieved on 2008-06-13.
- ^ 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)
- ^ 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)
- ^ Mandarin Chinese Wikipedia entry
- ^ Chinese-language source
- ^ Chinese-language source
- ^ Chinese-language source; name given in simplified form, 雪浓汤
- ^ Chinese-language cookbook
- ^ Chinese-language source
- ^ Chinese-language Wikipedia article
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