Korean Ox Knee Cartilage Soup
Dogani-tang is a Korean ox knee cartilage soup simmered for over two and a half hours on low heat, extracting 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 - they draw out blood and impurities that would otherwise cloud the broth and leave an off-taste. The cartilage pieces, once cooked, have a uniquely bouncy, chewy texture that differs from both muscle meat and organ - each bite springs back before yielding. Seasoned with just soup soy sauce, salt, and pepper, the soup relies entirely on the depth built through its extended simmer.
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Instructions
- 1
Soak the cartilage in cold water for 1 hour to remove blood.
- 2
Blanch for 10 minutes, then rinse thoroughly.
- 3
Add cartilage, water, green onion, garlic, and ginger to a pot and bring to a boil.
- 4
Reduce to medium-low and simmer for at least 2.5 hours.
- 5
Slice the cooked cartilage and return it to the broth, then season with soup soy sauce and salt.
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