Jokbal
Soy-braised pig trotters, glossy and tender. ยท South Korea
Soy-braised pig trotters, glossy and tender.
About Jokbal
Pig trotters are braised in soy sauce, ginger and spices until the meat is gelatinous and glossy, then sliced and eaten wrapped in lettuce with salted shrimp. It is a favourite Korean late-night and drinking food.
๐๏ธ History & Culture
Jokbal, or braised pig trotters, is a beloved Korean dish whose exact origins are debated, though it is widely associated with the Jangchung-dong neighborhood of Seoul, where it became popular in the mid-20th century. Many food historians suggest it evolved from Chinese-style braised pork dishes, but the Korean version developed its own distinct character with a soy-sauce-based marinade and a deep, glossy glaze.
Regional variations include a spicy version coated in gochujang (chili paste) and a garlic-heavy rendition, sometimes called "garlic jokbal." Culturally, jokbal is a quintessential anju, or drinking food, often enjoyed late at night with soju, and it is typically served sliced with lettuce, salted shrimp (saeujeot), and other banchan for wrapping. Its rich, gelatinous texture and savory-sweet flavor have made it a staple of Korean social eating, especially in taverns and street markets.
๐ณ How to make Jokbal
AI-assisted, not kitchen-testedJokbal (Korean Braised Pig's Trotters)
A classic South Korean anju (drinking food) of soy-braised pig's trotters, slowly simmered until the collagen turns the broth glossy and the meat tender enough to fall off the bone. Served sliced and wrapped in lettuce with a dab of salted shrimp.
- Prep
- 25 min
- Cook
- 180 min
- Total
- 205 min
- Serves
- 4 to 6
- Difficulty
- Medium
Recipe ingredients
- 2 kg (4ยฝ lb) pig's trotters, split lengthwise by the butcher, or 2 fore + 2 hind trotters
- 500 ml (2 cups) water, for the first blanching
- 60 g (ยฝ cup) soy sauce (ganjang), Korean regular soy sauce, not light or dark only
- 30 g (ยผ cup) rice wine (cheongju), mirin is the closest substitute; sake also works
- 30 g (2 tbsp) sugar, use 20 g brown + 10 g white for a darker glaze
- 15 g (1 tbsp) honey, or 1 tbsp more sugar
- 8 g (1 tbsp) minced garlic, about 3 medium cloves
- 5 g (1 tsp) minced ginger, a thumb-sized piece, finely grated
- 1 piece onion, medium, quartered; sweet onion (Maui or Vidalia) if available
- 1 piece Asian pear, quartered; or substitute with ยฝ Fuji apple + 1 tsp pear juice
- 5 g (1 tbsp) black peppercorns
- 2 pieces dried bay leaves
- 2 pieces star anise, home-kitchen substitute; traditional recipes often use a sachet of Chinese five-spice
- 1 g (1 small piece) cinnamon stick, about 3 cm
- 1 head garlic, halved horizontally, for the simmering broth
- 30 g (1 oz) ginger, smashed with the skin on
- 800 ml (3ยผ cups) water, for braising
- 1 head lettuce, butter, Boston or red leaf; must be cold and crisp for wrapping
- 30 g (1) salted shrimp (saeu-jeot), Korean fermented tiny shrimp; substitute with a pinch of Thaikapi or just sea salt
- 10 g (2 tsp) toasted sesame seeds, for garnish
- 2 ml (ยฝ tsp) sesame oil, for finishing, optional
Steps
- 1 Place the trotters in a large pot, cover with 500 ml (2 cups) cold water, bring to a rolling boil and blanch for 8 minutes; this removes scum and tames the porky smell. Drain, rinse each piece under warm running water, and scrub off any dark residue or stray hairs.
- 2 Return the blanched trotters to the clean pot. Add 800 ml (3ยผ cups) water, the halved garlic head, smashed ginger, onion quarters and Asian pear. Bring to a boil, skim, then reduce to a gentle simmer, lid ajar, for 90 minutes โ the meat should pull back from the bone but still hold its shape.
- 3 Lift the trotters out and strain the broth, discarding the aromatics. Pour the strained broth back into the pot (you should have roughly 500 ml / 2 cups left; top up with water if short). Add soy sauce, rice wine, sugar, honey, minced garlic, minced ginger, peppercorns, bay leaves, star anise and cinnamon.
- 4 Bring the seasoned broth to a boil, slide the trotters back in, and simmer uncovered at a low, steady bubble for 60โ90 minutes more, turning the pieces every 20 minutes so they colour evenly. The liquid should reduce by about half and turn a deep mahogany; spoon it over the top repeatedly during the last 30 minutes to build a glossy, lacquered skin.
- 5 Check doneness by piercing the thickest part near the bone with a skewer โ it should slide in with no resistance and the meat should feel jiggly and gelatinous. Confirm the centre reads at least 77 ยฐC / 170 ยฐF on an instant-read thermometer for food safety.
- 6 Remove the trotters from the pot and let them rest on a board for at least 15 minutes until cool enough to handle. The cooking liquid can be strained and reduced further to serve as a dipping sauce alongside, or chilled and used to flavour fried rice the next day.
- 7 Using a heavy knife or cleaver, slice the trotters crosswise through the bone into roughly 5 mm (ยผ in) thick pieces; arrange on a warm platter, sprinkle with toasted sesame seeds and drizzle with sesame oil if using.
- 8 To eat, take a leaf of cold lettuce, lay a slice of trotter on it, add a small dab of saeu-jeot (salted shrimp) for salty umami, wrap into a bundle and eat in one bite. The crisp lettuce cuts the richness; a shot of soju alongside is the traditional finish.
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Jokbal โ frequently asked questions
What is Jokbal?
Pig trotters are braised in soy sauce, ginger and spices until the meat is gelatinous and glossy, then sliced and eaten wrapped in lettuce with salted shrimp. It is a favourite Korean late-night and drinking food.
What is Jokbal made of?
Jokbal is made with pig trotters, soy sauce, ginger, garlic and lettuce.
Where does Jokbal come from?
Jokbal comes from South Korea, and is especially associated with Nationwide. Jokbal, or braised pig trotters, is a beloved Korean dish whose exact origins are debated, though it is widely associated with the Jangchung-dong neighborhood of Seoul, where it became popular in the mid-20th century.
Where can I eat Jokbal?
A Korean jokbal restaurant, with soju late at night.
How do you make Jokbal?
Making Jokbal at home takes about 25 minutes of prep and 180 minutes of cooking. The recipe on this page serves 4 to 6 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.
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