Won Gi Tang Recipe

Prepare bones

Rinse the short ribs, oxtail, and ox knee under cold water to remove bone fragments and loose blood. Pat dry with paper towels.

Optional blanch

Place the bones in a large pot and cover with cold water. Bring to a rapid simmer over high heat and simmer 5 minutes. Drain and discard the blanch water, rinse bones and pot to remove scum. This yields a clearer broth; skip if you prefer more robust, darker stock.

Build the broth

Return the cleaned bones to the pot and add 5 cups cold water, halved onion, crushed garlic, smashed ginger, and daikon if using. Bring to a gentle simmer over medium-high heat.

Skim and simmer

Once simmering, reduce heat to low so the broth barely bubbles. Skim any foam or impurities from the surface for the first 20–30 minutes. Cover partially and simmer gently for 2.5–3 hours, until meat is tender and collagen has broken down into the broth.

Strain and reserve

Remove bones and large solids with tongs; strain the broth through a fine-mesh sieve into a clean pot or bowl. Press lightly on solids to extract liquid, then discard solids (or pick meat from short ribs/oxtail to return later). If desired, skim excess fat from the surface with a spoon or refrigerate briefly until fat solidifies for easy removal.

Taste the hot strained broth. Stir in 2 tsp kosher salt, 1 tsp freshly ground black pepper, 1 tbsp light soy sauce (optional), and 1 tsp fish sauce (optional). Adjust seasoning gradually until it tastes balanced — it should be savory with a clean beef flavor. Keep broth warm over low heat.

If you reserved meat from short ribs or oxtail, cut into serving-size pieces and return to the broth to warm through 5–10 minutes before serving.

Stir in toasted sesame oil (1 tsp) for a subtle nutty finish just before ladling into bowls.

Divide warmed meat pieces among bowls (if using). Ladle hot broth over, then top each bowl with sliced green onion (white parts can go in the broth while cooking; reserve green parts for garnish).

Season each bowl to taste with sea salt and freshly ground black pepper. Serve immediately with steamed rice or noodles if desired.