Korean Braised Beef Trotter
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. 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.
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Instructions
- 1
Soak beef trotters in cold water, then rinse well.
- 2
Blanch for 10 minutes in boiling water and wash again.
- 3
Simmer with water, onion, green onion, garlic, and ginger for 90 minutes.
- 4
Add soy sauce and sugar, then braise for 25 more minutes.
- 5
Finish when the sauce thickens slightly and the trotters turn tender.
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