Doganitang, or ox knee and tendon soup, is a traditional Korean soup made by simmering beef knee bones and tendons for an extended period to create a rich, milky broth. The broth is known for its mild yet deeply savory flavor, and the slow-cooked tendons give the soup a delightfully chewy texture. This dish is particularly prized for its high collagen content, believed to be beneficial for joint health and skin. Doganitang is typically seasoned with salt and pepper at the table, and garnished with chopped green onions and minced garlic. It’s often served with rice, making it a hearty and nutritious meal. Doganitang is especially popular as a health food in Korea, enjoyed as a comforting and warming dish, particularly during cold weather.