Introduction to the Dish Jokbal is a popular Korean dish featuring pig’s feet that are braised in a flavorful mixture of soy sauce, ginger, garlic, and other spices. This dish is known for its tender, succulent meat and the rich, aromatic sauce that accompanies it. Jokbal is often enjoyed as a main dish or as a popular late-night snack, particularly in the company of friends and a good drink.
Ingredients List
- 1 pair of pig’s feet, cleaned and hair removed
- 2 cups of soy sauce
- 1 cup of mirin (sweet rice wine)
- 1 onion, quartered
- 10 cloves of garlic
- 1 piece of ginger, about the size of your thumb
- 1 apple, quartered (or pear)
- 1 small piece of cinnamon stick
- 2-3 whole star anise
- Water to cover
- 1/4 cup of sugar
- Green onions and sesame seeds for garnish
Required Cooking Tools
- Large pot
- Knife and cutting board
- Strainer or colander
Step-by-Step Cooking Instructions
- Prepare the Pig’s Feet: Place the pig’s feet in a large pot, and cover with water. Bring to a boil and then simmer for about 10 minutes to remove impurities.
- Prepare the Braising Liquid: In the same pot, combine soy sauce, mirin, onion, garlic, ginger, apple, cinnamon stick, star anise, and enough water to cover the pig’s feet. Bring to a boil.
- Braise the Pig’s Feet: Reduce the heat and simmer the pig’s feet for about 2-3 hours, or until the meat is tender and falls off the bone easily.
- Add Sugar and Simmer: Add sugar during the last 30 minutes of cooking to create a glossy finish.
- Serve: Remove the pig’s feet from the braising liquid and let them cool slightly. Slice them into bite-sized pieces, garnish with green onions and sesame seeds.
Cooking Tips and Variations
- The cooking time can vary depending on the size of the pig’s feet.
- For a spicier version, add some Korean chili flakes (gochugaru) to the braising liquid.
- Some people like to add a splash of soybean paste (doenjang) for extra umami flavor.
Nutritional Information Jokbal is high in protein and collagen, which is good for skin health. However, it is also high in fat, so it should be enjoyed in moderation.
Cultural Background and History Jokbal has been a part of Korean cuisine for many years, often enjoyed as a communal dish in social settings. It’s particularly popular as an evening dish in Korean food culture.
Serving Suggestions Jokbal is commonly served with a side of saeujeot (fermented shrimp sauce) for dipping and is often accompanied by soju or makgeolli. It’s also great with a side of kimchi and steamed rice.
Jokbal is a treat for those who appreciate the rich and savory flavors of Korean cuisine. It’s a dish that showcases the Korean approach to cooking, turning simple ingredients into a flavorful and hearty meal.
We are providing various cultural and general knowledge information about Korea. If you want to obtain more information, please visit the website below. Thank you always.
https://koreainsight.gumroad.com/
