Korean Braised Beef Knee Cartilage
Dogani-jjim is beef knee cartilage slow-braised with soy sauce, cooking wine, garlic, and ginger until the connective tissue turns soft and gelatinous. Hours of simmering dissolve the collagen so the cartilage becomes jiggly and yielding, while the broth grows so rich it sets into a jelly when cooled. Onion and green onion mellow any off-flavors and contribute a quiet sweetness, and ginger cleans up the finish. Traditionally valued as a nourishing food believed to support joint health, it is especially popular among older generations in Korea.
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Instructions
- 1
Soak cartilage in cold water for 1 hour to remove blood.
- 2
Parboil for 5 minutes and discard the water.
- 3
Simmer with fresh water, green onion, and onion for 70 minutes.
- 4
Add soy sauce, wine, garlic, and ginger, then braise 20 more minutes.
- 5
When the sauce thickens slightly, rest, slice, and serve.
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