Ingredients

• Beef knee cartilage bones, 1 kg
• Water, 32 cups (8 L)
• Radish, 500 g
• Garlic, 6 cloves (30 g)
• Green onion, 2 stalks
• Whole black pepper, 1 tsp
• Water, 12 cups (3 L)
• Jujubes, 2
• Salt, a little
• Soup soy sauce, 3 tbsp
• Minced green onion, 2 tbsp
• Minced garlic, 1 tbsp
• Ground black pepper, 1/2 tsp
• Soy sauce, 4 tbsp
• Soup soy sauce, 2 tbsp
• Water, 2 tbsp
• Vinegar, 2 tbsp
• Sugar, 1 tbsp
• Red pepper powder, 1 tbsp
• Sliced green onion, 1 tbsp

Instructions

1. Soak the beef knee cartilage bones in water to cover for about 5 hours.
2. Place the bones in a large pot, add enough water to cover, bring to a boil, then remove and rinse in water.
3. Add the blanched bones, radish, garlic, green onion, whole black pepper, and 12 cups of water to the pot. Bring to a boil over high heat, then reduce to low, cover, and simmer gently for 5 to 6 hours, skimming off fat and foam as the radish cooks.
4. Remove the cartilage meat, slice the cooked radish into 4 x 3 x 1 cm pieces, season both with the meat seasoning, and return them to the broth. Simmer over medium heat for 20 minutes.
5. Serve the tender cartilage meat and broth in bowls with cho-ganjang on the side.