Braised pig trotters in soy-spice broth
Korean Jokbal
Prep Time
15 min
Cook Time
2 hr
Total Time
2 hr 15 min
Servings
6
6 servings
Difficulty
Medium
Cost
Budget
$
Korean Jokbal
Braised pig trotters in soy-spice broth
★4.9(8)
Succulent pig trotters slow-braised in an aromatic soy sauce broth until the collagen-rich meat is impossibly tender and glossy. Jokbal is a late-night Korean favorite packed with gelatinous, melt-in-your-mouth goodness.
15m
Prep Time
120m
Cook Time
135m
Total Time
6
Servings
Medium
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Jokbal is one of Korea great drinking foods. The long-braised trotters yield silky, collagen-rich meat that is sliced thin and wrapped in lettuce with shrimp sauce for a uniquely satisfying experience.
Korean food is all about bold, fermented, and deeply savory flavors. This recipe introduces those exciting tastes with a method that works in any home kitchen.
The flavors in this dish reflect centuries of culinary tradition, adapted for the modern home kitchen. What makes Korean Jokbal special is the balance — every element serves a purpose, and the interplay between ingredients creates something greater than any single component. With the right technique and a few key ingredients, you can achieve restaurant-quality results at home.
Great appetizers set the tone for everything that follows. They should be bold enough to excite the palate but restrained enough to leave room for the main event. Focus on one or two strong flavors rather than trying to do too much, and your guests will be impressed.
Ingredients
- 2 lbs pig trotters, cleaned and split
- 1/2 cup soy sauce
- 3 tbsp brown sugar
- 1 cinnamon stick
- 3 slices fresh ginger
- 5 cloves garlic
Instructions
- 1
Blanch pig trotters in boiling water for 10 minutes to remove impurities. Drain and scrub clean.
- 2
Place trotters in a fresh pot with soy sauce, brown sugar, cinnamon, ginger, garlic, and enough water to cover.
- 3
Bring to a boil, then reduce to a gentle simmer. Cook covered for 2 hours until very tender.
- 4
Remove trotters and let cool slightly. Pull out any small bones and slice the meat thinly.
- 5
Arrange slices on a platter. Serve with saeu-jeot (fermented shrimp sauce), lettuce, and sliced green chilies.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Arrange on a platter for easy sharing at your next gathering
Substitutions
Pig trottersPork hock
Similar collagen-rich cut that braises beautifully
Saeu-jeotSalt + fish sauce
Approximates the briny, pungent dipping sauce
Tips & Storage
Pro Tips
Blanching and scrubbing the trotters thoroughly ensures a clean-tasting final broth.
Chill the braised trotters briefly to make slicing easier and neater.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate in braising liquid for up to 5 days. The gelatin will set into a jelly.
Reheating
Warm slices in braising liquid or serve cold for a more traditional experience.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: These can be partially prepared up to a day ahead. Do the prep work in advance and the final assembly takes just minutes, which lets you actually enjoy your own party.
Nutrition Facts
Per serving (95mg) · 6 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates22g
Fat14g
Fiber740mg
Sugar0g
Sodium10g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is saeu-jeot?
- Fermented salted shrimp, a potent condiment that cuts through the richness of the pork.
- Can I use a pressure cooker?
- Yes, pressure cook for 45 minutes for the same tender result in half the time.
- Can I make this ahead?
- Most components can be prepared up to a day ahead. Store separately and assemble just before serving for the best texture and presentation.
- How many should I plan per guest?
- For a cocktail-style event, plan 8 to 12 pieces per person across all appetizers. For a pre-dinner course, 3 to 5 pieces per person is usually sufficient.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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