Ingredients
- 2 pig’s trotters (cut into pieces)
- 10 cups water
- 1 cup soy sauce
- 1/2 cup rice wine or soju
- 1/4 cup sugar
- 1 tbsp honey (optional)
- 1 onion (quartered)
- 1 apple or pear (quartered)
- 6 garlic cloves (smashed)
- 1 thumb-sized piece of ginger (sliced)
- 2 green onions (cut into large pieces)
- 1 tbsp whole black peppercorns
- 2 dried red chilies (optional)
- 2 bay leaves
- 1 tbsp doenjang (Korean soybean paste) (optional)
- 1 tbsp instant coffee (optional, for color)
Instructions
- Prepare the trotters: Rinse the pig’s trotters thoroughly under cold water. Soak them in water for about 30 minutes to remove any blood. Drain and scrub them well.
- Blanch the trotters: In a large pot, bring enough water to boil and add the trotters. Boil for 5 minutes, then drain and rinse under cold water to remove impurities.
- Make the braising liquid: In a clean large pot, add 10 cups of water, soy sauce, rice wine, sugar, honey, onion, apple/pear, garlic, ginger, green onions, peppercorns, chilies, bay leaves, doenjang, and instant coffee. Stir well.
- Braise the trotters: Add the trotters to the pot and bring it to a boil over medium-high heat. Once boiling, reduce to low heat and let it simmer for 2 to 2.5 hours, until the meat is tender and gelatinous. Stir occasionally and skim off any impurities.
- Rest and slice: Once done, remove the trotters from the broth and let them cool slightly. Slice them into bite-sized pieces.
- Serve: Arrange the sliced jokbal on a platter and serve with ssamjang (Korean dipping sauce), salted shrimp sauce, and perilla leaves or lettuce for wrapping.
Enjoy your homemade Jokbal! Would you like any modifications to the recipe? 😊