Leftover Jokbal (Pig’s Trotters) Rice Bowl
Leftover Jokbal (Pig’s Trotters) Rice Bowl
Leftover Jokbal Rice Bowl! My Personal Recipe
When you order half-and-half jokbal, there’s always some leftover! This recipe turns those leftovers into a delicious rice bowl. I’ve adapted Baek Jong-won’s recipe for an extra tasty dish!
Main Ingredients- Leftover Jokbal (about 1 rice bowl’s worth)
- 1/3 Onion
- 1 Scallion (green onion)
- 2 Cheongyang peppers (Korean spicy green peppers)
Sauce Ingredients- 2 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 1 Tbsp Sugar
- 4 Tbsp Water
- 1 Tbsp Gochugaru (Korean chili flakes) (optional)
- 1 Tbsp Buldak Sauce (spicy chicken sauce) (optional)
- 1 Tbsp Minced Garlic
- 1 Tbsp Potato Starch
- 2 Tbsp Soy Sauce
- 1 Tbsp Oyster Sauce
- 1 Tbsp Sugar
- 4 Tbsp Water
- 1 Tbsp Gochugaru (Korean chili flakes) (optional)
- 1 Tbsp Buldak Sauce (spicy chicken sauce) (optional)
- 1 Tbsp Minced Garlic
- 1 Tbsp Potato Starch
Cooking Instructions
Step 1
First, carefully remove the meat from any bones of the leftover, cooled jokbal. Make sure it’s in bite-sized pieces. You can include the skin too if you like.
Step 2
Place the deboned jokbal into a zip-top bag or a plastic bag. Add 1 tablespoon of potato starch. Gently blow some air into the bag to puff it up slightly, then seal it tightly. Shake the bag vigorously to ensure the starch coats the jokbal evenly. This step is key to achieving a crispy texture.
Step 3
In a frying pan or wok, add about 4-5 tablespoons of cooking oil and heat over medium heat. Add the starch-coated jokbal and fry it until it’s golden brown and crispy. Make sure to get a good crisp on the outside.
Step 4
Once the jokbal is sufficiently fried and crispy, push it to one side of the pan. Add 1 tablespoon of minced garlic to the empty space and sauté it briefly until fragrant. Be careful not to burn the garlic; adjust the heat as needed to infuse the oil with garlic aroma.
Step 5
Now, add all the prepared sauce ingredients to the pan. This includes 2 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 Tbsp sugar, and 4 Tbsp water. For a spicier kick, add 1 Tbsp gochugaru and 1 Tbsp Buldak sauce. Also, add the chopped Cheongyang peppers. Stir-fry everything together until the sauce thickens and coats the jokbal nicely.
Step 6
Serve the flavorful jokbal mixture generously over a bowl of warm steamed rice. Garnish with thinly sliced scallions for a fresh contrast. Your delicious Jokbal Rice Bowl is ready! (Optional: You can also add scrambled eggs for extra richness.)
