Hi guys!
Today I’m super excited because I’m about to share one of the MOST REQUESTED recipe from you!!
It’s Jokbal!
Jokbal is Korean style braised pig’s trotter.
The origin of Jokbal is from China, I believe, because it contains lots of spices that not typical Korean cooking ingredients.
Now days Jokbal is more known for Korean cuisine and what matter the most is how delicious it is!!
In Korea, Jokbal is more of restaurant/delivery food not cooking at home kind of food.
It takes a long time to cook and as a home cook, it’s very hard to nail as the Jokbal restaurant chefs do.
But no worries for you guys!
Seonkyoung Longest is here 😜 and about to show you how to make unbelievably delicious Jokbal at home!
Not only the classic recipe, but I will share the spicy Jokbal recipe too!
When we’re in Korea, we had this freaking mind blowing delicious spicy Jokbal and had to share the spicy version too!
Watch the Life in Korea Video!
Only down fall of the Jokbal recipe is… it takes a long time to make the master piece and there is not short cut.
So get ready, make one of the weekends as your Jokbal day!
First thing is first.
Soak pig’s trotter in cold water at least 4 hours to overnight. Shave the hair if necessary with a new sharp razor or beauty razor.
This part is very important, for clean flavor Jokbal. 🙂
Bring 10 cups of water to boil (doesn’t need to be exact, just enough to cover the pig’s trotter). Add instant coffee and carefully drop the pig’s trotter.
Bring it back to boil and let it keep boil for 10 minutes. Rinse under cold water and discard the water.
And NO, you do not want to keep the water for later use.
It’s full of blood and scums, you don’t want to eat that.
Into the clean pot (either wash the previous pot or a new pot), pour cold water, chicken stock, soju (It’s Korean liquor. You can use sherry, sake or white wine instead.), Korean rice syrup (You cans substitute to honey or half amount of brown corn syrup), sugar and soy sauce.
For flavorful vegetables, we are gonna add onion, apple, garlic, ginger and green onion.
Place all dried spices into a tea/stock bag.
Black pepper corns, Saigon cinnamon, dried shiitake mushrooms, dried thai chili, licorice root and bay leaves.
All ingredients above is very easy to find at your local Asian grocery store or online! Click the pink word above, it will take you to the page where you can buy!
Tie them tightly, then add into the pot.
Give it a good mix to all the sugar and rice syrup to dissolve into liquid.
Now, place the clean pig’s trotter into the pot and bring it to boil over high heat with no cover. Let it keep hard boil for 30 minutes, then cover with a lid, reduce to heat to medium and let it simmer for 1 hour to 2 hours.
It’s depending on the size.
If you’re using whole pig’s trotter that is 5 lb for 1 piece, then simmer 2 hours.
If you are using the ones like mine in the picture, cut up into 2 to 2 1/2 lb pices, simmer only 1 hour.
Check them occasionally and give it a stir here and there.
You can also do this in a instant pot if you wish- Hight Pressure for 20 to 40 minutes.
Meanwhile, let’s make the spicy sauce!
In a skillet, combine extra spicy red pepper flakes, Korean Cheongyang gochugaru, some garlic and the pork broth.
Bring it to boil over hight heat then reduce heat to low and simmer for 10 minutes.
Add 1/4 cup of water if the broth is too thick and your sauce is reduce down too fast.
Or/and add 1 Tbsp Korean rice syrup to your taste and more glossy looking Jokbal!
When the pork is done cooking, take out from the pot and eat it cool for 15 to 30 minutes on a cutting board before you handle it.
Cut as big chunk of meat as possible you can cut from the bone. Discard too dark part / dirty looking part of the meat.
Slice thinly and place half amount of the most good looking meat on a serving plate.
Another (Some what ugly looking)half, goes into the spicy sauce!
Toss the meat and small part of the bones in the spicy sauce and spread evenly on a aluminum foil lined baking sheet.
High broil 3 to 4 minutes each side and serve right next to the classic jokbal.
Sprinkle with sesame seeds and chopped green onion for garnish.
Serve with green lettuce, salted shrimp sauce and/or Makguksu!
Enjoy~!
Classic & Spicy Jokbal
- Total Time: 7 hours
- Yield: Serves 5
Description
Ingredients
For Preparing
- 5 lb pic trotters
- 1 Tbsp instant coffee or espresso powder
For the Broth
- 5 cups cold water
- 3 cups chicken stock
- 1 cup soju, sherry, sake white wine
- 3/4 cup soy sauce, possibly Korean brand
- 1/2 cup Korean rice syrup, honey or 1/4 cup brown corn syrup
- 1/4 cup sugar
- 1 large onion, don’t peel, cut in half
- 1 large apple, cut in half
- Thumb size ginger, cut in half
- 1 bulb garlic, cut in half
- 4 to 5 green onions, cutting half
For the Dried Spices
- 1 Tbsp black pepper corn
- 1 Chinese (Saigon) cinnamon stick
- 3 dreid shiitake mushrooms
- 5 whole cloves
- 4 to 5 dried chili, lightly crushed with your hand
- 3 to 4 slices licorice root
- 2 baby leaves
For the Spicy Sauce
- 3 Tbsp extra spicy gochugaru (Cheongyang gochugaru)
- 4 to 5 cloves garlic chopped (approximately 1 Tbsp)
- 1 cup of the Pork Broth
- 1/4 cup water
- 1 Tbsp Korean rice syrup, honey or 1/2 Tbsp brown corn syrup
Garnish & Assembles
- sesame seeds
- chopped green onions
- green lettuce
- salted shrimp sauce
- Makguksu
- Steamed eggs
Instructions
- Soak pig’s trotter in cold water at least 4 hours to overnight. Shave the hair if necessary with a new sharp razor or beauty razor.
- Bring 10 cups of water to boil (doesn’t need to be exact, just enough to cover the pig’s trotter). Add instant coffee and carefully drop the pig’s trotter.
- Bring it back to boil and let it keep boil for 10 minutes. Rinse under cold water and discard the water. It’s full of blood and scums, you don’t want to eat that.
- Into the clean pot (either wash the previous pot or a new pot), place all ingredients for the broth. Place all dried spices into a tea/stock bag and tie them tightly. Add into the pot. Give it a good mix to all the sugar and rice syrup to dissolve into liquid.
- Now, place the clean pig’s trotter into the pot and bring it to boil over high heat with no cover. Let it keep hard boil for 30 minutes, then cover with a lid, reduce to heat to medium and let it simmer for 1 hour to 2 hours. It’s depending on the size. If you’re using whole pig’s trotter that is 5 lb for 1 piece, then simmer 2 hours. If you are using the ones like mine in the picture, cut up into 2 to 2 1/2 lb pices, simmer only 1 hour.
- Check them occasionally and give it a stir here and there. You can also do this in a instant pot if you wish- Hight Pressure for 20 to 40 minutes.
- Meanwhile, let’s make the spicy sauce!
In a skillet, combine al the ingredients for the spicy sauce; bring it to boil over hight heat then reduce heat to low and simmer for 10 minutes. Set a side. - Now, add 1/4 cup of water if the broth is too thick and your sauce is reduce down too fast. Or/and add 1 Tbsp Korean rice syrup to your taste and more glossy looking Jokbal!
- When the pork is done cooking, take out from the pot and eat it cool for 15 to 30 minutes on a cutting board before you handle it.
- Cut as big chunk of meat as possible you can cut from the bone. Discard too dark part / dirty looking part of the meat. Slice thinly and place half amount of the meat on a serving plate. Another half, goes into the spicy sauce!
- Toss the meat and small part of the bones in the spicy sauce and spread evenly on a aluminum foil lined baking sheet. High broil 3 to 4 minutes each side and serve right next to the classic jokbal.
- Sprinkle with sesame seeds and chopped green onion for garnish. Serve with green lettuce, salted shrimp sauce and/or Makguksu! Enjoy~!
- Prep Time: 4 hours
- Cook Time: 3 hours
Korean Cold Noodles on a Tray, Jaengban Makguksu Recipe & Video
Bossam Sauce : Salted Shrimp Sauce : SaewooJeot-Jang : 새우젓 양념장 : Salted Shrimp Dipping Sauce
10 comments
Hello, I would like to ask if I can use that pork broth from jokbal for something later. It’s really delicious, so I wondered. Love your recipes
How about for claypot rice sauce ? .. it is indeed super yummy
Made some Jokbal over the weekend, SO TASTY! Especially the spicy sauce is bomb! Thank you so much for sharing all the wonderful recipes. I love your Asian at home videos!
So happy to hear that Terrie!!!
This is a fantastic recipe. Tastes just like in Korea. I really miss Korean food and try to master cooking my favorite dishes. Thank you for sharing. Kamsahapmida
Amazing website and Delicious recipe
If I can’t buy pig trotter, what other cut of near can I use that would be a good alternative?
If I can’t buy pig trotter, what other cut of meat can I use that would be a good alternative?
Pork belly
Amazing website and Delicious recipes