Heartwarming Ox Foot and Knee Tendon Soup: A Revitalizing Korean Delicacy
Heartwarming Ox Foot and Knee Tendon Soup: A Revitalizing Korean Delicacy
The Ultimate Summer’s End Dish! Ox Foot and Knee Tendon Soup That Radiates Vitality
As the last of the summer’s ‘dog days’ approaches, it’s time to prepare a dish that truly revitalizes the body and soul! This year’s summer has been marked by intense heat and heavy rains, making it a challenging season for many. To combat fatigue and uplift your spirits, this ‘Ox Foot and Knee Tendon Soup’ is the perfect remedy for regaining strength. We’ve combined the delightfully chewy ox feet, a favorite among my sons, with the tender, collagen-rich knee tendons, loved by everyone. Simmered together, they create a broth that is both deeply flavorful and incredibly nourishing. While delicious when cooked separately, combining them elevates this dish to the pinnacle of restorative cuisine. For your family’s midsummer’s day feast, cook this hearty and comforting Ox Foot and Knee Tendon Soup with love and care. Wishing you continued health and well-being!
Main Ingredients- 2 kg Ox feet
- 2 kg Beef leg bones (Sago-ri)
- 1 kg Mixed bones (Japbyeol)
- 3 kg Beef knee tendon (Dogani)
- 2 cups Scallion roots (cleaned)
- 2 Tbsp Whole black peppercorns
- 30 cloves Garlic
- 3 cups Soju (for odor removal)
- 6 Bay leaves
- Rice water (plenty)
Seasoning & Garnish- Salt (to taste)
- Chopped green onions (for garnish)
- Ground black pepper (optional)
- Salt (to taste)
- Chopped green onions (for garnish)
- Ground black pepper (optional)
Cooking Instructions
Step 1
Begin by soaking the ox feet, beef leg bones, mixed bones, and knee tendons in cold water for about 1 hour to remove any blood. It’s crucial to change the water a few times to ensure all blood is drained. After soaking, blanch these ingredients in boiling water with 3 cups of soju for 5 minutes to eliminate impurities and any gamey odor. Rinse the blanched ingredients thoroughly under cold water.
Step 2
In a large pot, add plenty of rice water. Then, add the blanched and rinsed ox feet, beef leg bones, and mixed bones. Bring to a boil over high heat, then reduce to medium-low and simmer for about 1 hour. This initial boiling helps to clarify the broth and further remove any lingering odors.
Step 3
Remove the ox feet, mixed bones, and beef leg bones from the first boiling. Rinse them again under cold water, carefully scraping off any remaining impurities or excess fat attached to the bones. For the knee tendons, cook them in a separate pot with water. (Cooking the knee tendons separately helps maintain their delicate, tender texture.)
Step 4
Place the thoroughly rinsed ox feet, beef leg bones, and mixed bones back into a large pot. Add enough rice water (or fresh water) to completely cover the ingredients.
Step 5
To enhance the flavor and neutralize any remaining odors, add aromatics. You can use a sachet with dried kelp, onion, and radish, or place the cleaned scallion roots, whole black peppercorns, garlic cloves, and bay leaves into a mesh bag and add it to the pot. (Tip: Using a sachet or mesh bag makes it easy to remove the aromatics later.)
Step 6
Bring the broth to a boil over high heat, then reduce to a gentle simmer over medium-low heat. Let it cook slowly to extract the deep flavors. Simmer the ox feet for 2-3 hours, and the beef leg bones and mixed bones for 4-5 hours or longer, until a rich, concentrated broth is achieved. Add the separately cooked knee tendons during the last 30 minutes to 1 hour of simmering, just until they become tender. (Tip: Skim off any foam or excess fat that rises to the surface during cooking for a clearer and cleaner broth.)
Step 7
Once the knee tendons are cooked and tender, cut them into bite-sized pieces. Be careful not to overcook them, as they can become too soft and mushy.
Step 8
Just before serving, ladle the rich broth into individual earthenware pots (ttukbaegi) or bowls. Add a generous portion of the ox feet, knee tendons, and beef leg bones. Reheat everything gently until hot. You can also shred the meat from the bones and add it for an even heartier soup.
Step 9
Serve the finished Ox Foot and Knee Tendon Soup piping hot. Season with salt to your preference, and garnish with chopped green onions and a dash of black pepper. This soup is wonderfully enjoyed on its own, or served with a bowl of rice and a side of kimchi for a truly satisfying meal.
