Korean Beef Trotter Soup (Silky Collagen-Rich Slow-Cooked Broth)
Quick answer
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.
What makes this special
- Four hours of slow simmering yields a collagen-dense beef trotter broth in ujok-tang.
- Four hours of low heat yields collagen-dense broth that sets firm when chilled
- Skin and tendons become gelatin-tender, growing nuttier with each chew
Key ingredients
Core cooking flow
- 1 Soak 1200 g beef trotters in cold water for 2 hours.
- 2 Cover the trotters with water and blanch for 10 minutes once it boils.
- 3 Put the rinsed trotters in a clean pot with 3500 ml water and bring to a boil over high heat.
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Finish
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.
- 2Control
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.
- 3Control
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.
- 4Control
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.
- 5Control
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.
- 6Season
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.
After the steps
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