Doganitang

About the dish

Dogani is the cartilage of the cow's knee, so rich in collagen that it was prized as a restorative for the joints and for flagging strength. Simmered long with leg bones until the broth turns milky white, doganitang is a dish of time and devotion.

Key ingredient

Beef (sogogi) — quality protein and essential amino acids for muscle and stamina; iron and zinc help support healthy iron levels and support immune health, while B vitamins fight fatigue. Year-round, mainly from Hoengseong & Hongcheon.

Ingredients

Main: dogani (beef knee cartilage), beef leg bones, radish, scallion · Seasoning: salt, pepper, minced scallion, soup soy sauce

Simple recipe

1. Soak the dogani in cold water to draw out the blood, then blanch.
2. Simmer with the beef leg bones at least 4 hours until the broth turns milky.
3. Lift out the dogani and cut into bite-size pieces.
4. Fill bowls and pour the hot broth over.
5. Serve with scallion, salt and pepper.

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