Korean Braised Pig's Trotters (Jokbal) · PrimedTable
Korean🥩 Meat
Korean Braised Pig's Trotters (Jokbal)
⏱ 600 min
Jokbal is a savory dish made by braising pig's trotters in seasonings over hours until they totally absorb the flavors and are soft, shiny, glazed, and the meat is falling off the bone.
pig's trotterslarge, about 1.7 kg (3 pounds 12 ounces)1
waterfor braising10 cups
gingerfor initial boiling; additional sliced ginger also goes in the spice sachet1 tbsp
applecut into chunks, for spice sachet1
jujubeslarge, for spice sachet, no need to remove seeds8
garlic cloveslarge, for spice sachet8
onionmedium size, for spice sachet6 oz
Korean dried red chili pepperslarge; if using small peppers, use 7-8 instead
2
green onionslarge, cut into 2-inch pieces for spice sachet; additional for garnish and sauce4
star anisefor spice sachet1
cinnamon stickfor spice sachet1
whole black pepperfor spice sachet1 tsp
ground black coffeefor spice sachet1 tbsp
Korean doenjang (fermented bean paste)add to braising liquid2 tbsp
Korean cooking wine (Mirin/Mirim)add to braising liquid¼ cups
soy saucefor color and flavor1/3 cups
sugarcan use white, brown, or any type of sugar¼ cups
salt1 tbsp
rice syrupmakes the dish shiny and slightly sticky, adds sweetness½ cup
fermented shrimp pastefor dipping sauce, squeeze out the salty brine1 tbsp
minced garlicfor dipping sauce1
Korean hot pepper flakes (gochugaru)for dipping sauce1 tsp
ground black peppera pinch, for dipping sauce
sesame seedsfor garnish and sauce
lettucefor wrapping
sliced fresh garlicfor serving
green chile pepperraw, for serving
ssamjang (Korean soy bean paste dipping sauce)prepared separately, for serving
Steps
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1
Soak the pig's trotters in cold water overnight for 8 to 12 hours, changing the water a couple of times to remove all blood. This step is essential to prevent a gamey smell.
2
Thoroughly wash the pig's trotters, massage and brush them to ensure all blood is removed. Check for any remaining hairs and use a shaver to remove them.
3
Bring a large pot of water to a boil with sliced ginger. Add the cleaned pig's trotters and boil for 20 minutes.
4
Remove the trotters and rinse away the floating fat. Brush clean and set aside.
5
Prepare the spice sachet: make a pouch with hemp cloth or cheesecloth and fill it with one apple (cut into chunks), eight large jujubes, eight large garlic cloves, sliced ginger, one medium onion (6 oz), two large dried Korean red chili peppers, 4-5 green onions (cut into 2-inch pieces), one star anise, one cinnamon stick, one teaspoon whole black pepper, and one tablespoon ground black coffee. Tie the pouch tightly.
6
Add 10 cups of water to the pot along with two tablespoons of Korean doenjang, one-quarter cup of cooking wine, one-third cup of soy sauce, one-quarter cup of sugar, one tablespoon of salt, and one-half cup of rice syrup. Stir well to combine.
7
Place the prepared spice sachet into the seasoning liquid. Add the prepared pig's trotters to the pot. Cover and cook over medium-high heat for one hour.
8
After one hour, reduce heat to medium and continue cooking for another hour until the pig's trotters are very tender and the meat is almost falling off the bone. Cook longer if needed.
9
Check if the trotters are tender enough. Once done, turn the heat to high and cook for 10 more minutes to make the trotters shiny. Ladle the braising liquid over the trotters occasionally to help them absorb all the seasonings.
10
Transfer the pig's trotters to a cutting board and let cool for about 10 minutes. Once cooled, carefully remove the meat from the bones; it should come off easily in large chunks. Use a meat hammer to help separate the meat from the bones if needed.
11
Prepare the shrimp paste dipping sauce: squeeze out the salty brine from one tablespoon of fermented shrimp paste and add it to a bowl with two tablespoons of water, one minced garlic clove, one-half teaspoon of sugar, one teaspoon of Korean hot pepper flakes, and one chopped green onion. Stir until the sugar dissolves and garnish with sesame seeds.
12
Plate the braised pig's trotter meat and garnish with sesame seeds. Prepare the accompaniments: lettuce leaves, sliced fresh garlic, green chile peppers, and ssamjang dipping sauce.
13
To serve: place a piece of meat, some sliced garlic, green chile pepper, and a small amount of dipping sauce on a lettuce leaf. Wrap it up and eat. Traditionally served with beer, Korean soju, or makgeolli.
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