This is made by putting the internal organs, hoofs and spine of cattle into the pot, pouring the water into the pot and boiling it completely in order that the broth becomes thick. Unlike the soup only with the beef and bone, this has the taste of the internal organs of cattle. Regarding the origin of this soup, there is the following story that beautifies the feudal dynasty.
In the period of Ridynasty, there was a “Son Dong Dan” outside the Dong Dae gate. The king asked the ministers to hold a memorial service there and have the mock plowing with the experienced farmers to show that he encouraged the farming.
After the memorial service, the ministers slaughtered the cattle and boiled it to give the farmers. This soup was called the “beef and rice soup” meaning the “Son Dong Don”. There are other data regarding the origin of the name of “beef and rice soup”. Some people say that it was named after the “long boiling” or others say that it was named after the “white colour of soup”. This soup contains the different kinds of nutriments evenly and so it is easy to digest and good for the good health and long life.