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Jokbal from South Korea

Jokbal

📍 Nationwide ★ 4.4
Last updated Aug 13, 2026 · Reviewed by the WhatWhereVacay editorial team

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.

🏛️ 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.

🍳 How to make Jokbal

AI-assisted, not kitchen-tested

Jokbal (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 (4½ 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 (½ cup) soy sauce (ganjang), Korean regular soy sauce, not light or dark only
  • 30 g (¼ 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 ½ 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 (3¼ 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 (½ tsp) sesame oil, for finishing, optional

Steps

  1. 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. 2 Return the blanched trotters to the clean pot. Add 800 ml (3¼ 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 — the meat should pull back from the bone but still hold its shape.
  3. 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. 4 Bring the seasoned broth to a boil, slide the trotters back in, and simmer uncovered at a low, steady bubble for 60–90 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. 5 Check doneness by piercing the thickest part near the bone with a skewer — it should slide in with no resistance and the meat should feel jiggly and gelatinous. Confirm the centre reads at least 77 °C / 170 °F on an instant-read thermometer for food safety.
  6. 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. 7 Using a heavy knife or cleaver, slice the trotters crosswise through the bone into roughly 5 mm (¼ in) thick pieces; arrange on a warm platter, sprinkle with toasted sesame seeds and drizzle with sesame oil if using.
  8. 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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