YOOXICMAN's Dogani Tang and Su-ryuk
Traditional dogani tang and su-ryuk made with 100% beef knuckle bones, without any tendon, resulting in a rich, clear broth with no off-flavors
Ingredients needed 4 servings
Recipe
Cooking tips
- Do not overcook the knuckle for too long (5–10 hours or more), as it will completely break down and lose its characteristic chewy texture—3 hours is ideal.
- Animal fats solidify at cold temperatures, so adding ice to hot broth helps separate fat much more easily and completely.
- Do not discard the knee bones after removing meat—return them to the broth and simmer for another 2–3 hours to create an even deeper, richer bone broth.
Recommended for
- Those who want to enjoy authentic 100% real dogani tang and su-ryuk at home without any tendon.
- People seeking a clear, refreshing yet deep and rich traditional nourishing broth with no greasiness.
- Those who love chewy, bouncy textured meat as an accompaniment to a glass of soju.
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