Doganitang

Soak the bones and tendon in cold water, changing the water to remove excess blood.

Boil briefly, drain, rinse the bones and pot, then cover again with fresh water.

Simmer for several hours until the broth turns milky and the tendon becomes tender.

Slice the tendon and beef shank into serving pieces and return them to the broth.

Serve hot with scallions, salt, pepper, rice, and kimchi.