Korean Beef Trotter Soup (Silky Collagen-Rich Slow-Cooked Broth)
Quick answer
- Total time
- 270 min
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Three and a half hours over low heat turn the skin and tendons of beef trotters springy and gelatinous, and the broth comes out milky white.
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Salt is the seasoning, and some people dip each bite in a little salted shrimp or hot mustard.
Ingredients
Instructions
- 1
Soak 1200 g beef trotters in cold water for 2 hours.
Change the water once midway so the blood drains cleanly and the finished broth tastes cleaner instead of heavy.
- 2
Cover the trotters with water and blanch for 10 minutes once it boils.
When plenty of foam rises, drain them and rinse under cold water, cleaning between the bones.
- 3
Put the rinsed trotters in a clean pot with 3500 ml water and bring to a boil over high heat.
During the first 10 minutes, keep skimming foam and fat from the surface.
- 4
Add 1 onion, 1 green onion, and 10 garlic cloves, then reduce to low heat.
Keep only small bubbles breaking the surface and simmer slowly for 3 hours 30 minutes.
- 5
While it simmers, skim surface fat whenever it collects.
If the liquid drops too much, add hot water once; the broth is ready when it turns milky and the tendons look gelatinous.
- 6
Remove the solids, strain the broth, and season with 1 teaspoon salt.
For a lighter bowl, chill the broth until the fat firms on top, lift it off, then reheat before serving.
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
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 2026-07-22
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