Korean Braised Beef Trotter
Quick answer
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.
What makes this special
- Ujok-jjim dissolves joint collagen into a soft, gelatinous texture through a slow, two-hour braise with ginger and soy.
- Over 2 hours at low heat fully dissolves joint collagen; broth gels when chilled
- Skin and meat transform into a gelatinous, springy texture
Key ingredients
Core cooking flow
- 1 Soak 1400 g beef trotter in cold water to draw out blood, changing the water partway through.
- 2 Bring a generous pot of water to a full boil and blanch the trotter for 10 minutes.
- 3 Place the trotter in a large pot with 1800 ml water, 1 onion, 1 green onion...
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.
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.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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