Beef Knee Cartilage and Brisket Soup recipe - ingredients, nutrition and when to eat it
This Korean soup features beef knee cartilage and brisket simmered until tender and served in a clear broth.
This Korean soup features beef knee cartilage and brisket simmered until tender and served in a clear broth. Chewy cartilage, tender brisket, and fragrant green onions make it hearty yet light. It’s a lovely choice for lunch or dinner when you’re craving a warm bowl of soup.
Soups & stews · 150 minutes to cook
Nutrition (per 1144.5g serving): 476.3 kcal · protein 51.6g · carbohydrate 4.3g · fat 27.3g · sodium 1045.5mg
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: Parboil the knee cartilage once, then rinse it to help keep the broth clear.
Tips: Don’t slice the brisket too thin, and cut across the grain so it’s easier to eat.
Tips: Seasoning each bowl with a little salt makes it easier to adjust the broth’s flavor than adding a lot to the pot.
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Ingredients (1 serving)
- Beef Tendon — 120 g
- Beef Brisket — 80 g
- Scallions — 0.5 stalk
- Garlic — 2 pc
- Ginger — 1 piece
- Whole Black Peppercorns — 0.5 tsp
- Salt — 0.5 tsp
- Water — 900 ml