Korean Braised Beef Knee Cartilage
Quick answer
Dogani-jjim is beef knee cartilage slow-braised with soy sauce, cooking wine, garlic, and ginger until the connective tissue turns completely tender and gelatinous.
What makes this special
- Dogani-jjim slow-cooks beef knee cartilage until the connective tissue turns into soft jelly.
- 100-minute cook turns cartilage and tendon collagen into a soft jelly
- Broth sets firm like a terrine when cooled; rich gelatin concentration
Key ingredients
Core cooking flow
- 1 Soak 800 g beef knee cartilage in cold water for at least 1 hour.
- 2 Bring a pot of water to a boil, add the cartilage, and blanch for 5 minutes.
- 3 Put the cleaned cartilage in a fresh pot with 1200 ml water, 1 green onion, and 1 onion.
Dogani-jjim is beef knee cartilage slow-braised with soy sauce, cooking wine, garlic, and ginger until the connective tissue turns completely tender and gelatinous. Hours of gentle simmering dissolve the collagen in the cartilage and tendons so each piece becomes jiggly and yielding, while the braising liquid reduces into a broth so rich it firms up like aspic when cooled. Onion and green onion mellow any off-flavors and add a quiet sweetness, and ginger keeps the finish clean. Before cooking, soaking the dogani in cold water for at least one hour to draw out the blood removes much of the gamey smell, and skimming the foam during the first stage of simmering is equally important. Long regarded in Korean traditional medicine and food culture as beneficial for joint health, this braised dish has been prepared since the Joseon period and remains especially popular in winter and among older generations.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Soak 800 g beef knee cartilage in cold water for at least 1 hour.
Change the water whenever it turns red, then rinse the surface well so blood and loose impurities do not muddy the braise.
- 2Heat
Bring a pot of water to a boil, add the cartilage, and blanch for 5 minutes.
Discard the cloudy first water, then rinse the pieces under cold water to remove foam, bone dust, and residue.
- 3Control
Put the cleaned cartilage in a fresh pot with 1200 ml water, 1 green onion, and 1 onion.
Bring it up over medium-high heat, then skim off the foam as it rises for a cleaner broth.
- 4Control
Lower the heat to medium-low and simmer gently for 70 minutes.
Keep only small bubbles moving, because a hard boil can cloud the broth and make the outside tighten before the cartilage softens.
- 5Control
When the cartilage looks translucent and feels jiggly, add 3 tbsp soy sauce, 2 tbsp cooking wine, 1 tbsp minced garlic, and 1 tsp ginger. Simmer 20 minutes more so the seasoning penetrates and the liquid thickens.
- 6Finish
When the broth has reduced and turned glossy, turn off the heat and rest it for 5 minutes.
Slice the cartilage into 1 cm pieces, serve with the rich broth, and reheat after chilling for a firmer gelatin texture.
After the steps
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