Korean Braised Beef Trotter
Quick answer
- Total time
- 145 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Ujok-jjim is Korean braised beef trotter simmered for over two hours with soy sauce, garlic, ginger, and green onion until the collagen-rich joints turn soft and gelatinous.
Read more
The long, low braise dissolves the connective tissue into the cooking liquid, making it so concentrated that it sets into a firm jelly when cooled. Sugar and soy sauce create a sweet-savory seasoning that penetrates deep into the layered skin and tendons. Traditionally regarded as a nourishing food for joint health, this is a slow-cooked comfort dish especially popular among older generations in Korea.
Ingredients
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Soak 1400 g beef trotter in cold water to draw out blood, changing the water partway through.
When the water looks clearer, scrub around the bones and skin folds, then rinse thoroughly.
- 2Heat
Bring a generous pot of water to a full boil and blanch the trotter for 10 minutes.
Once foam and scum rise, lift it out and rinse under running water to keep the braise clean.
- 3Control
Place the trotter in a large pot with 1800 ml water, 1 onion, 1 green onion, 8 garlic cloves, and 1 tablespoon ginger.
Start over high heat until the liquid reaches a steady boil.
- 4Control
When it begins boiling, skim off the foam, cover the pot, and lower the heat to low.
Simmer for 90 minutes, until the skin softens enough to give when pressed with chopsticks.
- 5Control
Add 5 tablespoons soy sauce and 1 tablespoon sugar, then spoon the liquid over the trotter.
Braise over medium heat for 25 more minutes so the seasoning soaks into the skin and tendons.
- 6Finish
Turn off the heat when the liquid looks glossy and thick, and the trotter pulls gently away from the bone.
For a cleaner finish, cool it, remove the solidified fat, and reheat before serving.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Ujok-jjim dissolves joint collagen into a soft, gelatinous texture through a slow, two-hour braise with ginger and soy.
- Finish cue
- Turn off the heat when the liquid looks glossy and thick, and the trotter pulls gently away from the bone.
- Storage and reheating
- For a cleaner finish, cool it, remove the solidified fat, and reheat before serving.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
145min, 8 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
Official cooking and safety guidance
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-03
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