Perilla Seed Ox Knee Bone Soup
Ingredients
Main ingredients
- King Oyster Mushroom 129 g
- CJ Bibigo Beef Bone Broth 500 g
- Beef Chuck 97 g
- Garlic Chives 60 g
- Bok Choy 113 g
- Soybean Sprouts 125 g
- Ox Knee Bone Soup 700 g
- Napa Cabbage 125 g
Seasonings/Sauce
No seasonings/sauce have been registered.
Nutrition summary
Carbohydrates
18.46 g
10%
Protein
88.8 g
46%
Fat
37.66 g
44%
Cooking steps
-
1
Clean the ox knee bones thoroughly and soak in water to remove blood.
-
2
Put the ox knee bones in a pot with water, green onion, garlic, and ginger, then bring to a boil.
-
3
Simmer over medium heat for 2 to 3 hours until the bones become tender, then take out the meat.
-
4
Cut the ox knee meat into bite-sized pieces.
-
5
Strain the soup stock through a cheesecloth to make it clear.
-
6
Add the meat and broth to a pot, season with perilla seed powder, soup soy sauce, salt, and pepper.
-
7
Boil again until the perilla seed powder is well dissolved.
-
8
Serve in a bowl and garnish with chopped green onions.
