๐Ÿ“บ Featured on โ€œFun-Staurantโ€! A Gourmet Jokbal Recipe for Just 10,000 KRW by Chef Ryu Soo-young

You can now enjoy delicious, tender jokbal (Korean braised pigโ€™s trotters) at home with ease. This recipe, introduced by Chef Ryu Soo-young on the popular show โ€œFun-Staurantโ€, reveals the secret to making rich, flavorful jokbal without complicated steps. From preparation to plating, anyone can recreate this gourmet dish in their own kitchen.

๐Ÿ›’ Ingredients for 10,000 KRW Jokbal

  • Pork Trotters (Jangjok): 2 pieces
  • Soy Sauce: 1 cup (200ml)
  • Sugar: 1 cup (200ml)
  • Tuna Extract: 1/2 cup (100ml)
  • Coarse Salt: 1/2 cup (100ml)
  • Vinegar: 1/2 cup (100ml)
  • Commercially Sold Cinnamon Punch (Sujeonggwa): 2 cans (238ml each)
  • Whole Garlic: A handful
  • Peeled Ginger: A handful
  • Whole Black Peppercorns: 1 tbsp
  • Onion: 1 (with skin)
  • Samgyetang (Ginseng Chicken Soup) Herbal Pack: 1 pack
  • Water: 6 liters

๐Ÿ”ช Preparing the Pork Trotters

  1. Scoring the Trotters
    Make deep cuts between the ankle and toes to allow the seasoning to penetrate thoroughly.
  2. Cleaning the Trotters
    Wash the trotters thoroughly in cold water, making sure to clean between the hooves.
  3. Removing the Blood
    Soak the cleaned trotters in cold water for 2โ€“3 hours, changing the water several times to remove any residual blood.

๐Ÿฒ Boiling the Jokbal

  1. Boiling Water
    Fill a large pot with 6 liters of water and bring it to a boil over high heat.
  2. Adding Ingredients
    Once the water boils, add soy sauce, sugar, tuna extract, vinegar, coarse salt, cinnamon punch, garlic, ginger, black peppercorns, onion (unpeeled), and the herbal pack.
  3. Adding the Trotters
    Place the blood-soaked trotters into the boiling broth, ensuring they are fully submerged.
  4. Simmering
    After the water returns to a boil, simmer uncovered for 30 minutes to remove any gamey smell. Then cover and continue simmering for an additional 1 hour and 20 minutes to achieve tender, flavorful meatโ€”a total of 1 hour and 50 minutes.
  5. Cooling
    Drain the trotters in a colander and let them cool for about 15 minutes. Removing excess moisture is key to perfect texture.

๐Ÿ– Slicing the Jokbal

  1. Separating the Ankle
    Detach the ankle portion from the rest of the trotter.
  2. Slicing the Shank
    Carefully slice the shank to prevent the skin and meat from separating.
  3. Deboning and Slicing
    Remove the bones from the remaining parts and cut the meat into bite-sized pieces.

๐Ÿฅข Making the Jokbal Dipping Sauce

  • Salted Fermented Shrimp (Saeujeot): 1 tbsp (rinse briefly to reduce saltiness)
  • Red Pepper Powder: 1/2 tbsp
  • Sesame Oil: 1/2 tbsp
  • Vinegar: To taste
  • Sesame Seeds: A sprinkle

Combine all ingredients in a bowl and mix well. This savory-sour sauce perfectly complements the rich flavor of the jokbal.

๐Ÿฝ๏ธ Plating the Jokbal

Arrange the sliced jokbal neatly on a plate. Serve with the dipping sauce on the side. You can also add fresh vegetables like lettuce, perilla leaves, garlic, and chili peppers for a refreshing contrast.

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