Doganitang Recipe (Dogani Tang, Korean Ox Knee Soup)
Quick answer
- Total time
- 200 min
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Doganitang, also written dogani tang or dogani-tang, is a Korean ox knee cartilage soup simmered for over two and a half hours on low heat.
Read more
The long cook extracts collagen into a broth that appears clear but coats the lips with a rich gelatin film. Soaking the cartilage in cold water for an hour and blanching for ten minutes before the main cook are non-negotiable steps that draw out blood and impurities which would otherwise cloud the broth and leave an off-taste. The finished soup is seasoned simply with salt, pepper, and scallion so the clean beef flavor and chewy cartilage texture stay at the center.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
Submerge 800 g of ox knee cartilage fully in cold water and soak for 1 hour.
Change the water twice during soaking, and continue until the water looks much lighter so the finished broth stays clean.
- 2Heat
Bring a separate pot of water to a strong boil, then add the cartilage and blanch for 10 minutes.
Turn off the heat once foam and gray impurities have risen out of the pieces.
- 3Step
Rinse the blanched cartilage under cold running water, rubbing each piece, and discard the blanching water.
Clean between the folds and joints so trapped residue does not cloud the soup or leave a strong smell.
- 4Control
Place the cleaned cartilage in a large pot with 2500 ml water, 1 green onion, 6 garlic cloves, and 20 g ginger.
Keep the lid open and heat over high heat until the broth reaches a full rolling boil.
- 5Control
When it boils, lower the heat to medium-low and simmer gently for at least 2 hours 30 minutes.
Avoid a rough boil, and cook until the broth stays clear while becoming slightly sticky from dissolved collagen.
- 6Finish
Remove the knee cartilage, cool briefly, cut into serving pieces, and return it to the pot.
Season with 1 tablespoon of soup soy sauce and 1 teaspoon of salt, then serve once the broth boils again.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Dogani-tang extracts rich collagen from ox knee cartilage into a clear, gelatinous broth simmered for over two hours.
- Finish cue
- Remove the knee cartilage, cool briefly, cut into serving pieces, and return it to the pot.
- Avoid this
- Avoid a rough boil, and cook until the broth stays clear while becoming slightly sticky from dissolved collagen.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
200min, 7 ingredients
Category median
45min, 8 ingredients
Based on 310 recipes
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