📝 About This Recipe
Jokbal is a beloved Korean soul food, celebrated for its deep mahogany glaze and a texture that strikes a perfect balance between melt-in-your-mouth fat and chewy, collagen-rich skin. Slow-braised in a complex aromatic broth of soy sauce, ginger, and medicinal spices, this dish is a masterclass in the 'sweet and savory' profile known as Dan-Jjan. It is not just a meal, but a communal experience often shared over drinks, prized for its supposed skin-improving benefits and incredible depth of flavor.
🥗 Ingredients
Main Ingredients
- 2 kg Pigs' feet (trotters) (cut into large chunks by a butcher)
- 3 liters Water (for the main braise)
The Parboil Aromatics
- 50 grams Ginger (sliced)
- 1 tablespoon Black peppercorns
- 1/2 cup Soju or Rice wine
The Braising Liquid
- 1.5 cups Soy sauce (standard Jin-ganjang)
- 1/2 cup Dark brown sugar (packed)
- 1/2 cup Rice syrup (Mulyeot) (for a glossy finish)
- 10-12 cloves Garlic (whole)
- 1 piece Large onion (halved)
- 2 stalks Korean leek (Dae-pa) (white parts mostly)
- 4-5 pieces Dried red chili peppers (whole)
- 1 piece Cinnamon stick
- 2 pieces Star anise
- 1 tablespoon Instant coffee powder (secret ingredient for color and odor removal)
- 1 tablespoon Doenjang (Soybean paste)
Dipping Sauce (Saeujeot-jang)
- 2 tablespoons Salted shrimp (Saeujeot) (finely chopped)
- 1 teaspoon Gochugaru (Korean red chili flakes)
- 1 teaspoon Minced garlic
- 1 teaspoon Sesame oil
👨🍳 Instructions
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1
Soak the pigs' feet in a large bowl of cold water for at least 1-2 hours, changing the water occasionally to draw out excess blood and impurities.
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2
In a large stockpot, add the soaked pigs' feet and cover with fresh water. Add the parboil aromatics (ginger, peppercorns, and soju). Bring to a rolling boil for 15-20 minutes.
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3
Drain the feet and rinse each piece thoroughly under cold running water. Use a knife to scrape away any remaining hair or debris from the skin. This ensures a clean flavor.
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4
Clean the stockpot and return the pigs' feet to it. Add 3 liters of water along with the soy sauce, brown sugar, rice syrup, garlic, onion, leeks, chilies, cinnamon, star anise, coffee powder, and doenjang.
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5
Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium-low and cover with a lid, leaving a small crack for steam to escape.
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6
Braise for 1.5 to 2 hours. Every 30 minutes, gently rotate the pieces so they absorb the color and flavor evenly.
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7
Check for doneness: a skewer should easily pierce the skin and fat, but the meat should not be falling off the bone completely. It needs to hold its shape for slicing.
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8
Remove the lid and increase the heat to medium-high for the last 15-20 minutes. Baste the meat constantly with the reducing liquid until the skin looks shiny and dark mahogany.
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9
Carefully remove the pigs' feet from the liquid and place them on a wire rack or cutting board. Let them cool for at least 30 minutes. Slicing while hot will cause the skin to tear.
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10
While cooling, prepare the dipping sauce by mixing the salted shrimp, gochugaru, minced garlic, and sesame oil in a small bowl.
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11
Once cooled and firm, carefully de-bone the larger pieces. Slice the meat and skin into 1/4 inch thick bite-sized pieces.
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12
Arrange the slices beautifully on a large platter, placing the larger bones in the center to add height and a traditional aesthetic.
💡 Chef's Tips
Soaking the meat in cold water is non-negotiable; it removes the 'gamey' scent essential for a clean finish. The instant coffee powder is a professional secret—it adds a rich dark color without making the dish taste like coffee. Don't overcook the feet until they are mushy; the 'chew' (Q-texture) is the most prized part of authentic Jokbal. If you have leftover braising liquid, strain it and freeze it; it can be used as a 'master stock' for your next batch to add even more complexity. Always slice the meat against the grain once it has reached room temperature for the cleanest presentation.
🍽️ Serving Suggestions
Serve with fresh lettuce leaves and perilla leaves for making 'ssam' (wraps). Include raw garlic slices and green chili peppers for a spicy kick inside your wraps. Pair with 'Makguksu' (buckwheat noodles with spicy dressing) to cut through the richness of the pork. A side of spicy radish salad (Mu-saengchae) provides a refreshing, crunchy contrast. Enjoy with a chilled bottle of Soju or Makgeolli (Korean rice wine) for the ultimate 'Anju' experience.