YOOXICMAN's Dogani Tang and Su-ryuk

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.