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Sliced braised pig's trotters arranged on a plate, skin dark and glossy from the soy braising liquid

Jokbal Recipe

A real jokbal recipe: how long to braise pig's trotters for glossy, collagen-rich meat, plus where to source them if your supermarket doesn't sell feet.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 4
Course: Appetizer, Main Course
Cuisine: Korean
Ingredients Method

Ingredients
  

  • 1.2 kg / 2.5 lb pig's trotters, front feet if you can choose
  • 1 tsp whole peppercorns and 2 bay leaves, for the blanch
  • 200 ml / 3/4 cup soy sauce
  • 1.5 liters / 6 cups water
  • 1 onion, quartered
  • 1 whole head garlic, halved crosswise
  • 1 thumb ginger, sliced Substitute: 1 tsp ground ginger
  • 3 scallions, cut into thirds
  • 2 tbsp used coffee grounds or 1 bag black tea
  • 1 cinnamon stick
  • 2 star anise
  • 2 dried red chilies, optional
  • 3 tbsp sugar
  • 2 tbsp doenjang Substitute: 1 tbsp white miso
  • 1 tbsp gochugaru, for a spicy version, optional
  • Perilla or lettuce leaves, saeujeot (salted shrimp) or ssamjang, raw garlic slices, and kimchi, to serve

Method
 

  1. Soak the trotters in cold water for 1 hour, changing the water once, to draw out surface blood.
  2. Blanch in boiling water with the peppercorns and bay leaves for 5 minutes, then drain and rinse off any scum clinging to the skin.
  3. Combine the soy sauce, water, onion, garlic, ginger, scallions, coffee grounds, cinnamon, star anise, chilies, and sugar in a heavy pot and add the trotters.
  4. Bring to a boil, then reduce to a low, steady simmer, cover, and cook for 2 hours.
  5. Stir in the doenjang (and gochugaru, if using), then continue simmering uncovered for 20 to 30 minutes to reduce and darken the liquid, until the skin looks glossy and a chopstick passes through the thickest part easily.
  6. Lift the trotters out and let them firm up for 10 minutes before slicing crosswise into 1.5 cm / half-inch pieces.
  7. Arrange on a plate and serve with lettuce, saeujeot or ssamjang, garlic slices, and kimchi for wrapping.