Korean Beef Trotter Soup (Silky Collagen-Rich Slow-Cooked Broth)
Ujok-tang is a slow-cooked Korean soup made from beef trotters, prized for the extraordinary amount of collagen packed into the bones, tendons, and skin of the cut. The trotters are first soaked for hours in cold water to purge blood and any off-flavors, then placed in a deep pot and simmered at a gentle roll for four to six hours. During that time, the collagen gradually dissolves into the cooking liquid, transforming it from plain water into a milky, opaque broth with a viscous body that coats the spoon and sets firm when chilled. Regular skimming of fat and foam throughout the process ensures the final broth tastes clean rather than greasy. The trotter meat itself falls into two distinct textures: the skin and tendons turn gelatinous and springy, offering a bouncy chew, while the small pockets of muscle between the bones are meltingly soft. Traditional seasoning is limited to coarse salt and freshly ground pepper, allowing the broth's natural richness to speak. A dab of hot mustard or a spoonful of salted shrimp paste on the side provides a sharp contrast that keeps each mouthful interesting. Ujok-tang has long been regarded as a restorative food, particularly valued for its supposed benefits to joints and skin.
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Instructions
- 1
Soak beef trotters in cold water for 2 hours.
- 2
Blanch for 10 minutes, then rinse to remove impurities.
- 3
Boil trotters in fresh water on high heat and skim foam.
- 4
Add onion, green onion, and garlic, then simmer for 3.5 hours.
- 5
Remove solids, strain the broth, and season with salt.
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