Ox Knee Soup recipe - ingredients, nutrition and when to eat it
Ox knee soup is a hearty rice-soup-style dish made by simmering ox knees and beef brisket for a long time until the broth is rich and the meat is tender.
Ox knee soup is a hearty rice-soup-style dish made by simmering ox knees and beef brisket for a long time until the broth is rich and the meat is tender. It’s a satisfying choice for a cold evening or a lunch when you want something substantial.
Soups & stews · 180 minutes to cook
Nutrition (per 1096.6g serving): 506.6 kcal · protein 53.1g · carbohydrate 10.4g · fat 25.7g · sodium 2427.1mg
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: For a clearer broth, discard the water from the first blanching and cook with fresh stock.
Tips: Simmer the ox knees until a chopstick slides in easily for the best chewy texture.
Tips: For a lighter finish, chill the soup and remove the solidified fat from the top.
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Ingredients (1 serving)
- Beef knee cartilage — 120 g
- Beef brisket — 60 g
- Beef bone broth — 500 ml
- Water — 300 ml
- Korean radish — 80 g
- Green onion — 20 g
- Garlic — 10 g
- Salt — 1.5 tsp
- Ground black pepper — 0.3 tsp