Ujok Tang

About the dish

Ujok are the feet of the cow, and hours of slow simmering draw their collagen into a thick, milky broth. Boiled down with such care, ujok tang was treasured as a precious restorative for recovering one's strength.

Key ingredient

Beef (sogogi) — quality protein and essential amino acids for muscle and stamina; iron and zinc help support healthy iron levels and support immune health, while B vitamins fight fatigue. Year-round, mainly from Hoengseong & Hongcheon.

Ingredients

Main: ujok (beef feet), scallion · Seasoning: salt, pepper, minced scallion, soup soy sauce

Simple recipe

1. Soak the beef feet in cold water to draw out the blood, then blanch.
2. Cover with water and simmer at least 4 hours for a rich broth.
3. Pick off the meat and slice it.
4. Fill bowls and pour the hot broth over.
5. Serve with scallion, salt and pepper.

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A Glass · Traditional pairing