Seolleongtang

Seolleongtang () or ox bone soup is a Korean broth 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 "Sŏnnong"je (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:
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.