Chewy Jokbal (Braised Pig Trotters) Simmered in Soy Sauce
A pig trotter dish simmered thoroughly in aromatic spices and soy sauce seasoning, then chilled until delightfully chewy.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This premium jokbal is boiled in two stages to eliminate any gaminess and achieve a pleasantly chewy texture. Braised in a soy sauce broth infused with dried Cheongyang chili peppers and cinnamon, it stays flavorful without feeling heavy—making it a perfect drinking snack or hearty bite.
- Servings
- 3–4 servings
- Cook time
- 120 minprep not included
- Difficulty
- Hard
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Jokbal (braised pig's trotters)4 (2 front trotters, 2 hind trotters)
First boiling ingredients
- Water18 cups
- Coffee (or doenjang (Korean soybean paste) 2 tbsp)1 tbsp
- Soju1 cup
- Bay leaves4 leaves
- Whole black peppercorns1 tbsp
Second boiling ingredients
- Water15 cups
- Large green onion (daepa)1
- Onion1
- Apple1
- Cinnamon1 handful
- Garlic10 cloves
- Dried Cheongyang chili pepper (hot green chili)3
- Bay leaves3 leaves
- Ginger2 knobs (2, thumb-sized)
- Regular soy sauce (jin-ganjang)2 cups
- Corn syrup (mulyeot)1/2 cup
- Sugar4 tbsp
- Soak in cold water for 2–3 hours to draw out the blood (change the water about 2 times in between).
- If using whole king-sized trotters (wangjokbal), use 2.
- For uncleaned trotters, first shave off all hairs with a razor, singe off any remaining fuzz over an open flame, remove the toenails, scrub the skin vigorously with a brush, and thoroughly clean out any debris between the toes.
- If you have licorice root or cloves, you can use them in place of cinnamon or bay leaves, or add them all together. You may substitute fresh Cheongyang chili peppers for the dried ones, or omit them entirely.
Steps
I have front trotters (the two long ones in the middle) and hind trotters, 2 of each; the jokbal we commonly enjoy usually uses the full front trotters because they are meatier and offer more to eat. Soak them in cold water for 2~3 hours to draw out the blood (change the water about 2 times in between).
I bought mine at the supermarket so they were already well cleaned, but I singed away any bothersome hairs over a flame. Singeing over a flame is much easier than plucking with tweezers. For uncleaned trotters, first shave off all hairs with a razor, singe off the rest over a flame, remove the toenails, scrub the skin vigorously with a brush, and thoroughly remove any debris between the toes.
Add all of the first boiling ingredients to a pot and bring to a rolling boil. At this point, you can also add about 2 tbsp of doenjang to boil with them. Use just enough water to submerge the trotters. I needed 18 cups.
Add the trotters and boil. Keep the heat at medium so the water simmers gently, leave the lid off, and boil for about 30 minutes; then take out only the trotters and discard everything else.
Once all the second boiling ingredients are ready, add them all to a large pot and bring to a rolling boil.
Once the liquid starts boiling, add the trotters. When it comes back to a boil, adjust the heat between medium and low and let it simmer.
Boil for over 1 hour until the meat turns tender, takes on a deep color, and the liquid reduces by more than half (I cooked mine for 1 hour 30 minutes).
Drain the boiled trotters and let them cool in a cool place. Once completely chilled, the soft meat will turn wonderfully chewy.
Slice into bite-sized pieces. You can pull the meat off the bones with your hands.
Ppunwife's tips
- When boiling meat: for soup dishes, start the meat in cold water so the juices release into a flavorful broth; for dishes where you only eat the meat, drop it into boiling water so the juices are sealed in, keeping the meat more flavorful.
- Serve according to your preference with saeujeot (salted fermented shrimp), wasabi soy sauce, or ssamjang (seasoned soybean paste). Mixing saeujeot with a little Cheongyang chili pepper, scallion, gochugaru, and minced garlic makes a delicious dip.
- If you have leftover jokbal, try seasoning it and grilling it.
FAQ
What is the easiest way to remove hair from pig trotters?
Singeing them off over an open flame is much easier than plucking them out one by one with tweezers.
Can I use other spices instead of cinnamon or bay leaves?
If you have licorice root or cloves, you can use them instead of cinnamon or bay leaves, or add them all together.
Should I slice the meat right after boiling?
The meat is very soft right after boiling, so it is best to cool it completely in a cool place until it firms up and turns chewy before slicing.
How can I use leftover jokbal?
You can toss leftover jokbal in a spicy seasoning and grill or pan-fry it.
