Do Ga Ni Soo Yook Recipe

Rinse and soak

Rinse the ox knee and beef bone under cold running water to remove surface blood. Soak in cold water for 20–30 minutes, changing the water once if it becomes very cloudy.

Peel and quarter the onion. Peel and cut the daikon into 1-inch chunks. Smash the garlic cloves (leave skins on if you prefer milder garlic). Smash the ginger. Trim and wash the scallions; reserve 1 stalk for garnish and cut the rest into 2–3 inch lengths.

Place the soaked ox knee and beef bone in a large stockpot and cover with cold water until about 2 inches above the bones (about 10–12 cups). Bring to a rolling boil over high heat. Boil for 10 minutes until scum and foam rise to the surface.

Drain the bones and discard the blanching water. Rinse the bones and the pot to remove residual foam. This step gives a clean clear soup.

Return the blanched bones to the cleaned pot and add 10–12 cups fresh cold water. Add the quartered onion, daikon chunks, smashed garlic, smashed ginger, and whole black peppercorns.

Bring to a slow simmer over medium-high heat. As soon as it comes to a simmer, reduce heat to low to maintain a gentle simmer (not a rolling boil). Skim any surface foam during the first 20–30 minutes.

Simmer gently, partially covered, for 3 to 4 hours until the meat is tender and the collagen from the knee has loosened, creating a slightly gelatinous stock. Add water as needed to keep bones submerged.

After 3–4 hours, remove the bones and large pieces of meat to a cutting board. Strain the broth through a fine-mesh sieve into a clean pot to remove solids (onion, radish, peppercorns, garlic). Return the strained broth to low heat.

Remove meat from the ox knee bones and slice or pull into large plate-ready pieces. Cut marrow from bone if present and serve with slices or mix back into the soup as desired.

Taste the broth and add coarse sea salt, soy sauce, fish sauce, and guk-ganjang gradually, tasting until you reach a balanced savory saltiness. Start with the listed amounts and adjust to taste.

Add the reserved scallion pieces, tofu cubes (if using), and spinach or napa cabbage to the pot. Simmer gently for 3–5 minutes until greens are wilted and tofu warmed through.

Return the sliced ox knee meat to the pot to warm through for 1–2 minutes. Drizzle sesame oil over the soup, stir gently.

Ladle soup into individual bowls, making sure each bowl gets pieces of ox knee meat, some marrow if desired, tofu and vegetables. Garnish with julienned scallion on top.

Serve hot with steamed rice and kimchi on the side. Provide coarse salt and extra soy or fish sauce at the table for individual adjustment.