Doganitang, Toganitang, Ox Knee Soup, 牛膝骨汤, 牛膝骨湯, トガニタン, 牛の膝軟骨スープ, 도가니탕 Leave a comment

Made with slow-cooked oxknee cartilage, doganitang (ox knee soup) is particularly healthy and rich in calcium and, therefore, especially good for children, expecting mothers, and elderly people. The boiled ox-knee cartilage is sliced and served with soy sauce, and the thick broth is served with rice.

用牛膝骨长时间熬制的健康食物,富含钙质,对儿童、孕妇和老人很有好处。牛膝骨上的肉切成片蘸酱油吃,老汤则泡饭吃。

牛膝骨湯是將牛膝骨長時間熬煮而成的滋補湯。熟肉可以沾醬油吃,湯可以泡飯吃。

牛の膝の軟骨を煮込んだ保養食で、カルシウムが豊富で、子どもや妊婦、高齢者にもおすすめの料理。スユク(ゆで肉)は醤油をつけて食べ、スープはご飯を入れて食べる。

Ingredients (serve 4)
2 lb (1kg) ox knee bones, 2 gal (8L) water, 1 lb (500g) white radish, 6 cloves garlic (1 oz, 30g), 2 large green onion (2 oz, 60g), 1 teaspoon whole black pepper, 12 cups water(3L), 2 dried jujubes, salt as needed

Marinade for beef 3 tablespoons soy sauce for soup, 2 tablespoons minced green onion, 1 tablespoon minced garlic, ½ teaspoon ground black pepper

Cho-ganjang (Soy sauce with vinegar) 4 tablespoons soy sauce, 2 tablespoons soy sauce for soup, 2 tablespoons water, 2 tablespoons white vinegar, 1 tablespoon sugar, 1 tablespoon gochu-garu (red chili pepper powder), 1 tablespoon sliced green onion

Cooking
1. Soak the ox knee bones in cold water for 5 hours.
2. Pour water in a large pot and bring to boil. Blanch the bones and rinse in water.
3. Pour 2 gallons of water into a large pot and add bones, radish, green onion and whole black pepper then bring to boil over high heat. When it boils, turn the heat down to medium and simmer for 5~6 hours. When the radish is cooked, remove and keep aside during simmering. Skim off any fats and foams that arise in the broth.
4. Cut the radish into 1½x1x½-inch (4x3x1-cm) pieces. Remove the bones from the stock and pick the meat from the bones. In a large bowl, add the radish, meat and all ingredients of marinade for beef and mix well. Return the radish and meats back to the broth and cook for 20 minutes more.
5. Ladle the soup into individual bowls and serve with cho-ganjang.

재료
도가니 1개, 양지머리 300g, 무 200g, 마늘 5쪽, 생강 1쪽, 대파 3뿌리
※ 다대기양념: 고춧가루 3큰술, 육수 1큰술, 간장 1큰술, 다진 마늘 1작은술, 다진 파 2큰술, 깨소금, 후추, 참기름

조리법
1. 도가니(무릎뼈)는 뼈 부분을 4∼5등분으로 잘라 깨끗이 씻어 놓는다.
2. 양지머리는 물에 한번 씻어 놓는다.
3. 무는 3cm 두께로 둥글게 썰어 놓는다.
4. 솥에 물을 붓고 도가니와 마늘, 양지머리, 파, 저민 생강을 넣고 불에 올려놓아 끓기 시작하면 중간 불에서 2∼3시간 정도 서서히 고면서 중간에 무 토막을 넣어 함께 끊인다.
5. 양지머리와 무가 푹 익었으면 건져서 먹기 좋게 썰어 다시 솥에 넣고 소금으로 간을 한다.
6. 도가니를 끊인 국물이 뽀얗게 우러나면 뚝배기나 탕그릇에 고기와 무를 담아 국물을 붓고 대파를 송송 썰어 얹어 낸다.

namu.wiki/w/도가니탕

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