Korean
Jokbal
Jokbal is Korean pig's trotter slowly braised with soy sauce, doenjang, ginger, garlic, fruit, and warm spices until the meat turns glossy and tender. Serve it sliced with saeujeot dipping sauce, ssamjang, fresh greens, garlic, chilies, and kimchi.
Watch it madeFoodyTrip 푸디트립 · 13:10
Ingredients
- Split pork trotter, cleaned1.2 kg
- Cold water for soakingas needed
- Soju or cheongju, for blanching1/4 cup
- Fresh ginger, sliced, for blanching15g
- Scallion, for blanching1
- Water, for braising8 cups
- Korean soy sauce1/2 cup
- Doenjang1 tbsp
- Rice syrup or brown sugar3 tbsp
- Soju or cheongju, for braising1/3 cup
- Onion, halved1 small
- Garlic cloves10
- Fresh ginger, sliced30g
- Scallions2
- Korean pear or apple, cored1/2
- Dried jujubes4
- Dried red chilies2
- Cinnamon stick1 small
- Whole black peppercorns1 tsp
- Instant coffee1 tsp
- Saeujeot, salted fermented shrimp2 tbsp
- Gochugaru1/2 tsp
- Minced garlic1/2 tsp
- Chopped scallion1 tbsp
- Sesame oil1/2 tsp
- Ssamjang2 tbsp
- Lettuce and perilla leaves12 leaves
- Raw garlic slices and green chili slices1/4 cup
- Baechu kimchi1 cup
Method
- Soak the split pork trotter in plenty of cold water for 1 to 2 hours, changing the water once or twice, then scrub well and rinse.
- Place the trotter in a pot, cover with fresh water, and add 1/4 cup soju, 15g ginger, and 1 scallion.
- Bring to a hard boil and blanch for 10 minutes to remove blood and impurities.
- Drain the trotter, rinse it under warm running water, and wash the pot clean.
- Return the trotter to the pot and add 8 cups water, soy sauce, doenjang, rice syrup, 1/3 cup soju, onion, garlic cloves, 30g ginger, 2 scallions, pear or apple, jujubes, dried chilies, cinnamon, peppercorns, and instant coffee.
- Bring to a boil, then reduce to a steady simmer and skim any foam from the surface.
- Partially cover and braise for 2 to 2 1/2 hours, turning the trotter every 30 minutes, until a skewer slides easily through the skin and meat.
- Raise the heat for the last 10 minutes and spoon the reduced braising liquid over the trotter until the skin is deep brown and glossy.
- Transfer the trotter to a tray and let it rest for 15 to 20 minutes so the skin firms slightly for slicing.
- Remove the large bones where possible and slice the meat and skin into thin pieces across the grain.
- Mix saeujeot, gochugaru, minced garlic, chopped scallion, and sesame oil in a small bowl for the dipping sauce.
- Arrange the sliced jokbal on a plate and serve with the saeujeot sauce, ssamjang, lettuce and perilla leaves, raw garlic, green chilies, and kimchi.
Common questions
Can I substitute the soju or cheongju in the blanching and braising liquid?
Yes. Dry sherry or sake works well in both steps. In the blanching water, use the same amount. In the braising liquid, keep the total alcohol modest; the main role is removing odor and adding aroma.
How long does jokbal actually need to braise until tender?
Plan on 2 to 2 1/2 hours at a steady simmer after boiling, depending on size and whether the trotter is split. It’s done when a skewer slides easily through the thickest skin and meat.
What are the most common mistakes when making jokbal?
Not soaking and blanching enough, boiling too hard during braising, and failing to skim foam. Also avoid over-reducing too early. Gentle simmering keeps the skin supple and the meat tender instead of tough or stringy.
How should I store leftover jokbal, and how long does it keep?
Cool it quickly, then refrigerate in an airtight container with a little braising liquid for up to 3 to 4 days. For longer storage, freeze portions for about 1 to 2 months and thaw in the fridge.
What should I serve with jokbal?
Serve it sliced with ssam vegetables, raw garlic, chili, ssamjang, and salted shrimp if you like. It also pairs well with fresh kimchi, sliced cucumber, pickled radish, and a simple rice or noodle side.