Tender Jokbal Deopbap (Pig Trotters over Rice)
A one-bowl dish made by gently braising leftover jokbal (braised pig's trotters) with soy sauce seasoning and boiled eggs, then serving it over warm rice.
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 →
Simmering leftover jokbal with onions and a soy sauce seasoning makes the meat melt-in-your-mouth tender and moist. Braising boiled eggs alongside lets them soak up the savory flavor, and serving it with a spicy-tangy sauce made of fish sauce and chili peppers keeps every bite clean and never greasy.
- Servings
- 3–4 servings
- Cook time
- 90 minprep not included
- Difficulty
- Hard
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Jokbal (braised pig's trotters)3 cups (400 g)
- Onion1/2 (120 g)
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))1/3 cup
- Sugar3 tbsp
- Boiled egg
- Cooked rice
- Water10 cups
Sauce
- Onion1/4
- Garlic4 cloves
- Cheongyang chili pepper (hot green chili)1
- Red chili pepper1
- Sand lance fish sauce (or dried anchovies)2 tbsp
- Sugar3 tbsp
- Vinegar2 tbsp
- Add the eggs to rolling boiling water and boil for 10 minutes to 12 minutes for hard-boiled, or for 9 minutes if you prefer soft-boiled.
- I used a large onion, but you can use 1 medium onion. It is also completely fine to add more than the listed amount of onion when simmering with the jokbal.
Steps
Cut the jokbal into pieces to make 3 cups.
I prepared a large onion, but 1 medium onion is fine too. 1/2 onion will be simmered with the jokbal, and the remaining 1/4 will be finely diced for the sauce.
Brewed soy sauce and sugar are added when simmering.
The minced onion, chili peppers, and garlic will go into the sauce.
Add eggs to rolling boiling water and boil for 10 minutes to 12 minutes for hard-boiled.
If you want soft-boiled eggs, boil them for 9 minutes.
Cut 1/2 onion into pieces similar in size to the jokbal, which will yield about 1 cup. It is fine to add more than this.
Finely dice the 1/4 onion since it goes into the sauce.
Finely chop the garlic, red chili pepper, and Cheongyang chili pepper as well.
Add the minced onion, chili peppers, sand lance fish sauce, sugar, and vinegar all together, then stir until the sugar is fully dissolved.
I reduced the sugar by 1 tbsp compared to the original recipe.
Because you need to simmer the jokbal for a long time, it is best to use a heavy-bottomed pot.
Add the sliced jokbal and about 6 cups of water, then add the sugar, regular soy sauce, and onion, and bring it to a rolling boil.
Reduce the heat to low and simmer for about 1 hour until the liquid is reduced to a shallow simmer. The jokbal needs to be braised further until tender and soft, so pour in 4 cups of water and...
Add the boiled eggs as well and braise for 30 minutes until the liquid is reduced and shallow, and you are done. Turn the eggs occasionally so the color coats them evenly.
Paik Jong-won said to add them 30 minutes before finishing, but the egg color seemed a bit faint to me, so I think it would also be great to braise them with the jokbal right from the very beginning.
You can adjust the amount of water as you watch the braising progress, so it does not strictly have to be 10 cups.
This sauce is something truly special.
Spoon a little over the meat whenever it starts to taste rich, and it refreshes your palate and tastes delicious.
When making jokbal deopbap, you must make it as a set.
Mixing it little by little into warm rice with the sauce spooned on top gives it a real Thai flavor.
I found it delicious with a little ground black pepper sprinkled on top too.
Because it was simmered for a long time, the meat is tender and goes down easily.
I give huge praise to this recipe for taking care of one or two delicious meals with leftover jokbal.
I enjoyed it very much.
Whenever I have leftover jokbal from takeout, this is how I finish it.
Ppunwife's tips
- Because you need to simmer the jokbal for a long time, it is best to use a heavy-bottomed pot.
- You can adjust the amount of water as you watch the braising progress, so it does not strictly have to be 10 cups.
- I think it would also be great to braise the eggs with the jokbal right from the very beginning so they soak up plenty of color.
FAQ
What is the proper boiling time for the eggs?
Based on boiling water, cook for about 9 minutes for soft-boiled, or cook for 10 minutes to 12 minutes for hard-boiled.
What kind of pot is best to use for braising?
Since the jokbal must be simmered for a long time until completely tender, using a pot with a thick bottom is suitable.
Can I use a different fish sauce instead of the sand lance fish sauce in the sauce?
You can substitute anchovy fish sauce.
