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Jokbal
Korean Braised Pig's Feet
Tender and gelatinous pig's feet, slow-braised in a rich, aromatic soy-based broth until fall-off-the-bone tender. A classic Korean dish often enjoyed as 'Anju' (food to accompany alcohol).
๐ง ์ฌ๋ฃ
- 2 kg Pig's feet(Ask your butcher to split them in half lengthwise for easier cooking and serving.)
- Enough to cover Water(For blanching and braising.)
- 1 cup Soy sauce(Use a good quality Korean or Japanese soy sauce.)
- 1/2 cup Mirin (sweet rice wine)(Adds sweetness and helps tenderize.)
- 1/4 cup Brown sugar(For color and sweetness.)
- 3 inch piece Ginger(Peeled and sliced thickly.)
- 10-12 cloves Garlic(Peeled and lightly smashed.)
- 1 medium Yellow onion(Peeled and quartered.)
- 1 Cinnamon stick(About 3-4 inches long.)
- 2 Star anise
- 2-3 Dried red chilies (optional)(For a hint of spice.)
- 1 tablespoon Coffee beans (optional)(Adds depth and color.)
- for serving Ssamjang (fermented soybean paste)
- for serving Saewoojeot (salted fermented shrimp)(A traditional accompaniment.)
- for serving Fresh lettuce or perilla leaves(For wraps.)
- for serving Sliced garlic and jalapeรฑos
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Prepare the pig's feet: Rinse the pig's feet thoroughly under cold running water. Place them in a large stockpot and cover with cold water. Bring to a rolling boil over high heat and boil vigorously for 15-20 minutes. This process, called blanching, helps to remove impurities and any gamey odors. Drain the pig's feet and rinse them again under cold water, scrubbing away any scum or dark bits. Clean the stockpot.
โฑ๏ธ 20 minutes - 2
Begin the braise: Return the blanched and cleaned pig's feet to the clean stockpot. Add the soy sauce, mirin, brown sugar, sliced ginger, smashed garlic cloves, quartered onion, cinnamon stick, star anise, dried chilies (if using), and coffee beans (if using). Add enough fresh water to completely cover the pig's feet by at least 2 inches. Bring the liquid to a boil over medium-high heat.
โฑ๏ธ 15 minutes - 3
Simmer until tender: Once boiling, reduce the heat to low, cover the pot tightly, and let the pig's feet simmer gently for 3 to 3.5 hours. The goal is for the meat to be incredibly tender and almost falling off the bone. Check occasionally and add more water if the liquid level drops too low, ensuring the feet remain submerged. The broth should reduce and thicken slightly, becoming rich and fragrant.
โฑ๏ธ 3 hours - 3 hours 30 minutes - 4
Rest and cool: Once the pig's feet are tender, turn off the heat. Allow the jokbal to cool down in the braising liquid for at least 30 minutes. This resting period allows the flavors to meld further and the gelatin in the connective tissues to set, resulting in a more succulent texture.
โฑ๏ธ 30 minutes - 5
Slice and serve: Carefully remove the pig's feet from the braising liquid. You can strain the liquid and reserve it for future use or discard. Place the jokbal on a cutting board. Using a sharp knife, slice the meat away from the bones, including the skin and any attached fat, into bite-sized pieces. Serve warm, accompanied by ssamjang, salted fermented shrimp (saewoojeot), fresh lettuce or perilla leaves for wraps, and thinly sliced garlic and jalapeรฑos.
โฑ๏ธ 15 minutes
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor an even richer flavor and deeper color, you can add a tablespoon of dark soy sauce or a piece of rock sugar during the braising process.
- โThe gelatinous texture is a key characteristic; don't overcook to the point where the meat disintegrates completely.
- โJokbal is often enjoyed as 'Anju' (Korean drinking food) and pairs wonderfully with soju or makgeolli.
- โLeftover jokbal can be refrigerated and enjoyed cold, thinly sliced, or reheated gently.
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- Spicy Jokbal (Man Jokbal): Add gochugaru (Korean chili flakes) or fresh chilies to the braising liquid for a spicy kick.
- Smoked Jokbal: Some recipes involve smoking the pig's feet after braising for an added layer of flavor.