Doganitang Recipe (Dogani Tang, Korean Ox Knee Soup)
Quick answer
- Total time
- 260 min
- Level
- Hard
- Servings
- 2 servings
- Ingredients
- 7
About this dish
The point is the ox knee cartilage, cooked until it turns soft and chewy, so it is the texture of the pieces, not the color of the broth, that tells you when to stop.
Read more
There are no marrow bones in the pot, so don't expect a milky broth. Butchers sometimes sell knee and tendon together, but they are different cuts.
Ingredients
Instructions
- 1
Cover 800 g ox knee cartilage with cold water and soak in the refrigerator for 1 hour, changing the water twice.
Use separate water for soaking and blanching; the measured 2500 ml is for the soup.
- 2
Bring a separate pot of water to a boil and blanch the cartilage for 10 minutes.
Skim off the foam.
- 3
Rinse away residue caught in the blanched pieces and discard the blanching water.
Clean the pot before making the soup.
- 4
Put the cartilage, 2500 ml water, 1 green onion, 6 garlic cloves and 20 g sliced ginger in a large pot.
Bring to a boil and skim the surface.
- 5
Simmer with the lid slightly ajar and begin checking after 2 hours 30 minutes.
Lift out a thick piece: a skewer should pass through the edible cartilage without force, and it should cut easily. If it is firm or rubbery, continue simmering and check again. Top up with hot water if pieces become exposed.
- 6
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.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 이열치열~ 더운 여름 원기 보충엔 도가니탕
달콤스윗맘 / 만개의레시피 · Checked: 2026-09-12
- Ox Knee Soup (Doganitang)
Korea Tourism Organization · Checked: 2026-09-12
- Basics for Safe Food Handling
USDA Food Safety and Inspection Service · Checked: 2026-09-12
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