Tong Do Ga Ni Tang Recipe

Rinse and Bleed

Rinse the ox knee bones under cold running water to remove surface blood and bone fragments. If pieces are large, cut into 2–3 inch segments using a cleaver or ask your butcher to do so.

Blanch to remove scum

Place bones in a large stockpot and cover with cold water (enough to cover bones by 1–2 inches). Bring to a rolling boil over high heat. Boil vigorously for 8–10 minutes until foam and scum rise. Pour out the water and discard the blanching liquid. Rinse bones and the pot to remove residual scum.

Simmer the bones

Return the cleaned bones to the stockpot. Add 4 liters of fresh cold water, halved onion, smashed garlic, sliced ginger, and daikon chunks. Bring to a gentle boil over high heat, then immediately reduce to a low simmer. Partially cover and simmer gently for 3–4 hours until the marrow has softened and the broth is rich and slightly milky. Skim any remaining foam occasionally with a ladle.

Long, gentle simmer for clarity and flavor

After 1.5–2 hours, remove onion halves (they have given most flavor) if desired. Continue to simmer until meat is falling off the bone and broth is flavorful. If you prefer a clearer broth, keep the simmer low and skim frequently.

Remove bones and strain

Using tongs, remove large bones and any very large pieces of fat. If you prefer a cleaner soup, strain the broth through a fine-mesh sieve into another pot, discarding solids. Pick any tender meat from the bones, roughly shred it, and return to the broth.

Season to taste

Stir in 2 teaspoons coarse sea salt, 1 teaspoon pepper and the white parts of the sliced green onions. Taste and adjust seasoning: add up to 1 tablespoon soy sauce for deeper umami if desired, and more salt or pepper to your preference.

Warm and serve

Ladle soup into bowls. Garnish each bowl with 1/2 tablespoon chopped green onion (green parts). Serve with small dishes of extra salt and pepper so diners can further season to their liking.