Rich and Comforting Winter Delight: Perfectly Simmered “Dogani Tang”
The Ultimate Winter Superfood! Hearty Dogani Tang and Tender Boiled Beef
Winter calls for warmth and care! Be mindful of slippery paths. Warm up with a steaming bowl of Dogani Tang, perfect for staying healthy and vibrant throughout the year. Its savory broth and tender meat are a true winter comfort.
Dogani Tang Ingredients- 1kg Beef Knuckle (Dogani)
- 300g Beef Shank (Arongsatae)
- 2 Green Onions (primarily the white parts)
- 20 cloves Garlic
- Pinch of Black Pepper (to taste)
- Pinch of Salt (to taste)
Cooking Instructions
Step 1
Begin by soaking the 1kg of beef knuckle (Dogani) in cold water for about 3 hours to remove any blood. Change the water periodically during this process for a cleaner broth.
Step 2
In a large pot, add the soaked Dogani and 300g of beef shank (Arongsatae). Cover with water and bring to a boil. Simmer for 30 minutes. This blanching step is crucial for removing any gamey odors. After 30 minutes, discard the water, and thoroughly rinse the meat under cold running water. Wash the pot as well to ensure a clean cooking environment for the next step.
Step 3
Return the cleaned Dogani and Arongsatae to the pot. Add fresh water to cover the meat generously. Toss in the 2 green onions (using mainly the white parts is fine) and about 20 cloves of garlic. Bring this mixture to a rolling boil. After simmering for 1 hour, remove and discard the green onions and garlic.
Step 4
Continue to simmer the pot gently for another 3 hours, allowing the flavors to meld and deepen. Once tender, carefully remove the Dogani and Arongsatae from the pot. Let them cool slightly before cutting them into bite-sized pieces that are easy to eat.
Step 5
Return the bones and any remaining tougher parts of the meat to the broth. Continue to simmer the broth for an additional 2 hours. This slow simmering will extract maximum flavor and collagen, resulting in a rich, milky white broth. Skim off any foam or excess fat that rises to the surface for a clearer soup.
Step 6
The cut pieces of Dogani and Arongsatae can be enjoyed immediately as a delicious boiled meat dish (suyuk). They are wonderfully tender and flavorful on their own.
Step 7
Any leftover boiled meat can be stored in an airtight container in the refrigerator for future use. It makes for a convenient side dish or addition to other meals.
Step 8
To serve the Dogani Tang, prepare a bowl. Place some cooked noodles at the bottom of a deep bowl or a small earthenware pot (ttukbaegi). Gently arrange the sliced Dogani and Arongsatae pieces on top of the noodles. This presentation is visually appealing and appetizing.
Step 9
Ladle the hot, milky broth generously over the meat and noodles. Garnish with finely chopped or sliced green onions. Finish with a pinch of black pepper and salt to taste. Your comforting bowl of Dogani Tang is ready!
Step 10
Enjoy your hearty bowl of homemade Dogani Tang and stay warm and healthy this winter! It pairs exceptionally well with kimchi or kkakdugi (radish kimchi) for an even more satisfying meal. It’s the perfect, nourishing dish to enjoy.
