Beef Knuckle Soup recipe - ingredients, nutrition and when to eat it
Beef knuckle soup is made by simmering beef feet for a long time until the broth turns milky and the meat becomes pleasantly chewy.
Beef knuckle soup is made by simmering beef feet for a long time until the broth turns milky and the meat becomes pleasantly chewy. Its rich, savory flavor makes it a comforting choice for a cold evening or a hearty meal.
Soups & stews · 240 minutes to cook
Nutrition (per 2187.5g serving): 758.7 kcal · protein 105.1g · carbohydrate 4.5g · fat 35.8g · sodium 1471.8mg
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: Discard the water after briefly blanching the beef once to keep the broth cleaner-tasting.
Tips: If the broth seems too greasy, chill it, skim off the solidified fat, and reheat it.
Tips: Rather than adding a lot of salt while it simmers, season it to taste a little at a time just before serving.
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Ingredients (1 serving)
- Beef feet — 350 g
- Green onion — 20 g
- Garlic — 3 pc
- Ginger — 5 g
- Salt — 1 tsp
- Ground black pepper — 0.2 tsp
- Water — 1800 ml