Korean Braised Beef Knee Cartilage
Quick answer
- Total time
- At least 2 hr 40 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Long simmering turns the cartilage and tendons of beef knee translucent and soft, and the broth becomes rich enough to set like aspic once it cools.
Read more
A hard boil clouds the broth, so most of the craft lies in holding the pot at a gentle bubble. In Korea it is mostly a winter dish.
Ingredients
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Chicken Bone Broth Soup
ginger, green onion
Korean Ginger Chicken Gomtang
ginger, green onion
Korean Chicken Radish Soup
ginger, green onion