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Braised Pig's Trotters

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jok-bal

Pig's feet braised for hours until gelatinous and tender.

Hard3 hr6 servings★ 45Contains soyContains gluten
Braised Pig's Trotters

History & culture

Jokbal is pig's trotters braised until gelatinous, sliced, and served with shrimp paste, garlic, and lettuce wraps. Urban histories often trace its late-night popularity to twentieth-century Seoul districts such as Jangchung-dong, where pojangmacha and beer halls favored rich, chewy anju. The dish later spread nationwide through delivery and franchise shops, though exact origins among laborers' stews remain partly anecdotal.

Servings
6

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Ingredients & steps

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Ingredients

  • Garlic
    8 cloves
  • Onion
    1 medium
  • Water
    8 cups
  • Green onion

    Substitutescallion or spring onion

    3 stalks
  • Pig's trotters (jokbal)

    Substituteorder from Korean butcher

    1.2 kg, cleaned

Seasonings

  • Doenjang (soybean paste)

    Substitutemiso (flavor differs)

    2 tbsp
  • Soy sauce

    SubstituteTsuyu (diluted) (2 tsp per 1 tbsp) or Tamari Same volume (gluten-free)

    1/2 cup
  • Sugar
    2 tbsp
  • Rice wine (mirim / cooking wine)

    Substitutedry sherry or water + pinch of sugar

    1/4 cup

Steps

  1. 15 min

    Scrub pig trotters clean; trim hair or debris if needed.

    • Pig's trotters (jokbal)
  2. 2High heat10 min

    Blanch trotters in boiling water 10 minutes, discard the water, and rinse thoroughly.

    • Pig's trotters (jokbal)
    • Water
  3. 3Low heat150 min

    Simmer with fresh water, soy sauce, doenjang, rice wine, sugar, garlic and onion 2–3 hours, skimming fat and foam.

    • Pig's trotters (jokbal)
    • Water
    • Soy sauce
    • Doenjang (soybean paste)
    • Rice wine (mirim / cooking wine)
    • Sugar
    • Garlic
    • Onion
  4. 4

    Cool slightly, slice and serve with green onion and dipping sauce.

    • Pig's trotters (jokbal)
    • Green onion

Storage & reheating

Refrigerate up to 5 days. Slice cold; texture firms when chilled.

Troubleshooting

  • ⚠️ Still tough after long cooking

    → Use pressure cooker or simmer 30 minutes longer on lowest heat.

  • ⚠️ Too greasy

    → Chill overnight and remove solidified fat layer before serving.