Jokbal is a traditional Korean dish that features braised pig’s trotters (feet). It’s renowned for its rich flavor, gelatinous texture, and is often considered comfort food in Korea. The dish is typically seasoned with garlic, ginger, green onions, and sometimes includes additional ingredients like chestnuts or daikon radish for added depth and sweetness.
Here’s a simplified recipe to prepare Jokbal at home:
Ingredients:
1. 2 lbs (about 1 kg) pork trotters
2. 1 large onion, peeled and cut into quarters
3. 6 cloves of garlic, smashed
4. A thumb-sized piece of ginger, sliced
5. 2 green onions, chopped
6. 2 dried Korean red peppers (optional, for spiciness)
7. 1 cup chestnuts (optional)
8. 1 medium-sized daikon radish, peeled and cut into chunks (optional)
9. Salt to taste
10. Vegetable oil
Instructions:
- Prepare the Pork Trotters: Rinely the trotters under cold running water. If not already done, make a small incision at the base of each toe to help release impurities.
Blanching (Optional but recommended): Place the trotters in a large pot and cover with water. Bring to a boil over high heat, then reduce to a simmer. Skim off any scum that rises to the surface. Boil for about 10-15 minutes, then drain and rinse under cold water. This step helps to remove impurities and lightens the color of the final dish.
Seasoning: In the same pot, add enough water to cover the trotters again. Add onion, garlic, ginger, green onions, dried peppers (if using), chestnuts (if using), and daikon radish (if using).
Cooking: Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 1.5 to 2 hours. You may need to skim off any additional scum that forms on top during cooking.
Final Seasoning: After the trotters are tender (you can check by seeing if a knife easily pierces the bone), remove them from the pot and set aside. Increase the heat to medium and reduce the liquid until it thickens into a rich, glossy sauce.
Serving: Return the trotters to the pot, spoon the sauce over them, and serve hot. Enjoy your Jokbal!
Notes:
– This recipe makes use of aromatics and optional ingredients to enhance flavor. Feel free to adjust based on personal preference or what’s available.
– The cooking time can vary depending on the size and freshness of the trotters.
– Leftover Jokbal can be stored in the refrigerator for up to a week, often becoming more flavorful as it cools.
Text model: granite3.2
Image model: Ultraspice
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