Ox Knee Noodles recipe - ingredients, nutrition and when to eat it
These warm noodles are served with chewy ox knee meat and thin wheat noodles in rich beef-bone broth.
These warm noodles are served with chewy ox knee meat and thin wheat noodles in rich beef-bone broth. The substantial broth makes them especially satisfying on a cold evening or whenever you want an easy, filling meal.
Noodles · 35 minutes to cook
Nutrition (per 521.5g serving): 485.1 kcal · protein 34.9g · carbohydrate 56.6g · fat 10.6g · sodium 1480.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Rinse the thin wheat noodles in cold water to keep the broth clear and the noodles clean-tasting.
Tips: If the beef-bone broth is already strongly seasoned, add only a little salt at the end.
Tips: If the ox knee is still firm, simmer it with the broth for about 10 more minutes to bring out its chewy texture.
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Ingredients (1 serving)
- Beef knee cartilage — 80 g
- Beef bone broth — 350 ml
- Dried somyeon (thin wheat noodles) — 70 g
- Green onion — 15 g
- Garlic — 1 pc
- Ground black pepper — 0.3 tsp
- Salt — 0.2 tsp