Jokbal (Korean Braised Pig's Trotters) 韓式醬豬手 (족발)

Jokbal is a popular Korean dish consisting of pig's trotters braised in a soy sauce-based broth with various spices until tender and flavorful. It's often served cold or warm, sliced, and accompanied by ssamjang (spicy dipping sauce), salted shrimp sauce, and fresh vegetables.

Nutrition (per serving)

Ingredients

• 2 pig's trotters (approx. 1.5-2 kg total)
• Water (enough to cover, approx. 3.5 liters)
• 1 cup (240ml) soy sauce
• 2 tbsp dark soy sauce
• 1/2 cup (100g) brown sugar
• 1/2 cup (120ml) mirin (or rice wine/sake)
• 1 head garlic (cloves peeled)
• 1 large piece (approx. 50g) ginger (sliced)
• 4 stalks spring onions (roughly chopped)
• 1 medium onion (halved)
• 4 pieces star anise
• 2 pieces cinnamon sticks
• 1 tbsp whole black peppercorns
• 5 pieces dried red chilies (optional)
• 4 pieces bay leaves
• 1 tbsp instant coffee powder
• 2 tbsp doenjang (Korean soybean paste, optional)
• 1 tbsp gochujang (Korean chili paste, optional)

Steps

1. Thoroughly clean pig's trotters. Trim any excess fat or hair. Place pig's trotters in a large pot and cover with fresh water. Bring to a boil and blanch for 10-15 minutes to remove impurities. Drain the water, rinse pig's trotters under cold water, and clean again.
2. In a large, deep pot, add fresh water, soy sauce, dark soy sauce, brown sugar, mirin, garlic, ginger, spring onions, onion, star anise, cinnamon sticks, whole black peppercorns, dried red chilies, bay leaves, instant coffee powder, doenjang, and gochujang. Bring the mixture to a rolling boil.
3. Add the blanched pig's trotters to the boiling braising liquid. Reduce heat to low, cover the pot, and simmer for 2.5 to 3 hours, or until the meat is very tender and easily pulls away from the bone. Stir occasionally to ensure even cooking and basting.
4. Carefully remove pig's trotters from the braising liquid. Let them cool slightly on a cutting board.
5. Once cool enough to handle, thinly slice the pig's trotters. Serve warm or at room temperature, optionally with the braising liquid as a dipping sauce, and fresh vegetables or ssamjang.

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