Delicious Mini Jokbal: The Golden Recipe
Delicious Mini Jokbal: The Golden Recipe
Boiling Mini Jokbal (Pig’s Trotters) Easily at Home
Your kids want jokbal? No problem! We’ve got you covered with this simple recipe using convenient mini pig’s trotters bought from the store. Learn how to boil them to perfection, achieving a chewy texture without any gamey smell. It’s perfect for special occasions or a satisfying snack!
Essential Ingredients- 4 mini pig’s trotters
- A little sesame oil (for finishing)
First Boil (Pre-boiling) Ingredients- 2 Tbsp Doenjang (soybean paste)
- 5-6 bay leaves
- 1 Tbsp whole peppercorns
- 2 Tbsp rice wine (or cooking wine)
- 2 packets instant coffee mix
Second Boil (Main Cooking) Ingredients- 1 commercial meat boiling tea bag (optional)
- 3 ladles soy sauce (approx. 90ml)
- 1 bottle of ‘Won-tang’ (or Ssanhwa-tang, approx. 200ml)
- 2 Tbsp rice wine (or cooking wine)
- 1 stalk green onion
- 1 whole onion (washed thoroughly, with skin)
- 1 ladle fish sauce (approx. 30ml)
- 5 ladles brown sugar (approx. 150g)
- 2 Tbsp minced garlic
- 3 dried red chilies
- 2 Tbsp Doenjang (soybean paste)
- 5-6 bay leaves
- 1 Tbsp whole peppercorns
- 2 Tbsp rice wine (or cooking wine)
- 2 packets instant coffee mix
Second Boil (Main Cooking) Ingredients- 1 commercial meat boiling tea bag (optional)
- 3 ladles soy sauce (approx. 90ml)
- 1 bottle of ‘Won-tang’ (or Ssanhwa-tang, approx. 200ml)
- 2 Tbsp rice wine (or cooking wine)
- 1 stalk green onion
- 1 whole onion (washed thoroughly, with skin)
- 1 ladle fish sauce (approx. 30ml)
- 5 ladles brown sugar (approx. 150g)
- 2 Tbsp minced garlic
- 3 dried red chilies
Cooking Instructions
Step 1
First, prepare the mini pig’s trotters. If they are frozen, thaw them completely by soaking them in cold water for at least 3 hours. Change the water periodically to help remove any residual blood. Thoroughly draining the blood is key to reducing any gamey odor.
Step 2
Place the thawed mini pig’s trotters into a large pot. Add 2 Tbsp of Doenjang, 5-6 bay leaves, and 1 Tbsp of whole peppercorns for the first pre-boiling stage.
Step 3
Add 2 Tbsp of rice wine (or cooking wine) to further help eliminate any unwanted odors from the trotters.
Step 4
Once the water comes to a boil, add the 2 packets of instant coffee mix. Boil on high heat for about 30 minutes. The coffee not only helps with the aroma but also gives the trotters a beautiful color.
Step 5
After 30 minutes, remove the trotters from the pot and rinse them thoroughly under cold running water. Clean the pot as well to ensure no residual flavors affect the next stage. Return the cleaned trotters to the pot.
Step 6
Now, let’s begin the second main boiling process. Fill the pot with enough water to fully submerge the trotters. Add the optional commercial meat boiling tea bag. This bag often contains spices that enhance the flavor.
Step 7
Add 3 ladles of soy sauce to provide a deep savory flavor and a rich color to the trotters. (A ladle is approximately 30ml.)
Step 8
Pour in 1 bottle of ‘Won-tang’ (or Ssanhwa-tang). This traditional Korean tonic adds a complex herbal aroma, elevating the overall flavor profile.
Step 9
Add another 2 Tbsp of rice wine (or cooking wine) for a tender texture and to ensure no lingering odors remain.
Step 10
For aromatic depth, add 1 whole green onion stalk and 1 whole onion, washed and halved (keeping the skin on the onion helps with color). This step adds a wonderful fragrance to the broth.
Step 11
Add 1 ladle of fish sauce for an extra layer of umami. It complements the soy sauce and adds a profound depth of flavor.
Step 12
Stir in 5 ladles of brown sugar. This will give the jokbal a pleasant sweetness and a beautiful, glossy finish. Brown sugar provides a deeper, more nuanced sweetness than white sugar.
Step 13
Add 2 Tbsp of minced garlic. For a cleaner broth, you can place the minced garlic inside a tea bag or a piece of cheesecloth before adding it to the pot. If you have whole garlic cloves, you can add those directly.
Step 14
Add 3 dried red chilies, roughly chopped. If you prefer a spicier kick, feel free to add some fresh green chilies as well.
Step 15
Cover the pot and simmer over medium-low heat for about 1 hour and 30 minutes to 2 hours, or until the trotters are tender. Taste the broth occasionally and adjust seasoning by adding more soy sauce if it’s too bland, or more brown sugar if it’s not sweet enough for your preference. Be mindful of the heat to prevent burning.
Step 16
After the simmering time, test for doneness by piercing a piece of trotters with a chopstick. If it goes in easily, they are perfectly cooked. The jokbal should be plump and glossy.
Step 17
Remove the cooked jokbal from the pot and let them cool slightly. While still warm, wear gloves and lightly coat them with a little sesame oil, spreading it evenly over the surface. This gives them a beautiful sheen and keeps them moist. Slice them into desired portions and enjoy your homemade delicious jokbal!
