Jokbal

Glossy, sticky, and deeply savory — Jokbal is pig's trotters braised for hours in a soy-and-spice broth until the meat turns spoon-tender and the skin gleams. It is a beloved Korean late-night and celebration dish.

Prep time

15 mins

Cook time

2 hr 30 mins

Total time

2 hr 45 mins

Servings

4 servings

Calories

680

Ingredients

• 2 lb (900 g) pig's trotters, cut into pieces
• 1/2 cup soy sauce
• 1/4 cup rice wine or mirin
• 3 tablespoons sugar
• 1 small onion, quartered
• 1 (2-inch) piece fresh ginger, sliced
• 6 cloves garlic, smashed
• 2 star anise
• 1 cinnamon stick
• 1 teaspoon black peppercorns
• 2 bay leaves
• 1 tablespoon doenjang (Korean soybean paste)
• Lettuce leaves, kimchi, and ssamjang, to serve

Instructions

1. Place the trotters in a large pot, cover with cold water, and bring to a boil. Simmer for 10 minutes, then drain and rinse well — this removes impurities and keeps the broth clear.
2. Return the trotters to a clean pot with the soy sauce, rice wine, sugar, onion, ginger, garlic, star anise, cinnamon, peppercorns, bay leaves, and doenjang. Add water to cover.
3. Bring to a gentle boil, then reduce to the lowest heat. Cover and simmer for 2 hours, turning the trotters occasionally.
4. Remove the lid and increase the heat slightly. Simmer for 20 to 30 minutes more until the sauce reduces to a glossy, sticky glaze.
5. Lift the trotters out and rest for 10 minutes. Slice the meat off the bone into bite-sized pieces.
6. Serve on a platter with lettuce, kimchi, and ssamjang for wrapping, or simply with rice and a drizzle of the glaze.

Pro tips

• Blanching first is non-negotiable — it keeps the braising liquid clean and the flavor pure.
• Keep the simmer very gentle; a hard boil toughens the meat.
• The final reduction turns the sauce into a sticky glaze — do not skip it.
• Ask your butcher to cut the trotters into pieces; it makes serving much easier.

Frequently asked questions