Jokbal
“Korean braised pig trotters simmered in a fragrant broth of soy, ginger, and spices until tender and gelatinous.”
Soy Sauce
Ginger
Garlic
Cinnamon
Star Anise
Black PepperWhere it comes from
Jokbal, a traditional Korean dish of braised pig trotters, showcases the country's love for rich, flavorful meats. Simmered in a fragrant broth of soy sauce, ginger, and spices, this dish has been enjoyed for centuries, especially as a late-night snack. A surprising fact is that jokbal is often paired with soju, a popular Korean spirit, making it a favorite for festive gatherings.
On the Palate
How it's made
5 steps · Show ↓30 min active · 90 min waiting
How it's made
5 steps · Show ↓- 110 min
Rinse the pig's trotters under cold water, scrubbing to remove any impurities. Place them in a large pot and cover with water. Bring to a boil to blanch, then drain and rinse again.
Watch outBlanching helps remove impurities and odors — don't skip this step.
- 25 min
Return the trotters to the pot and add soy sauce, ginger slices, garlic cloves, cinnamon sticks, star anise, and black pepper. Add enough water to cover the trotters completely.
- 390 min
Bring the mixture to a boil, then reduce to a simmer. Cover and cook until the trotters are tender and infused with the aromatic spices, turning occasionally.
- 410 min
Remove the trotters from the pot and let them cool slightly. Slice them thinly against the grain and arrange on a serving platter.
- 55 min
Serve the jokbal warm, accompanied by dipping sauces and side dishes like kimchi for a complete Korean experience.
