Leftover Jokbal Reinvented! Baek Jong-won Style Jokbal Rice Bowl
Leftover Jokbal Reinvented! Baek Jong-won Style Jokbal Rice Bowl
Quick Jokbal Rice Bowl with Leftover Delivery Jokbal and Thai Nuoc Cham Sauce (Baek Jong-won Recipe)
Got leftover delivery Jokbal (Korean braised pig’s trotters) that you don’t want to waste? Don’t worry! You can easily create a delicious Jokbal Rice Bowl using a trusted recipe from Chef Baek Jong-won. The star of this dish is the tangy and sweet Thai Nuoc Cham sauce, which cuts through the richness and adds incredible flavor, resulting in a dish as tender and melt-in-your-mouth as braised ribs. It’s an addictive taste you won’t forget. Try it now!
Main Ingredients- 250g leftover Jokbal (cut into bite-sized pieces)
- 150g onion (thinly sliced or minced)
- 4 hard-boiled eggs (soft-boiled recommended)
- 420g warm cooked rice
- 500ml water
Spicy & Tangy Nuoc Cham Sauce- 3 Tbsp minced onion (finely chopped)
- 1 Tbsp minced garlic
- 2 Tbsp minced red chili (adjust to spice preference)
- 2 Tbsp minced green chili (adjust to spice preference)
- 2 Tbsp fish sauce (or Kkanari fish sauce)
- 2 Tbsp sugar
- 2 Tbsp vinegar
Jokbal Braising Sauce- 6 Tbsp soy sauce
- 3 Tbsp brown sugar
For Boiling Eggs (Optional)- 2 Tbsp vinegar (helps with peeling)
- 1 Tbsp salt (helps with peeling)
- 3 Tbsp minced onion (finely chopped)
- 1 Tbsp minced garlic
- 2 Tbsp minced red chili (adjust to spice preference)
- 2 Tbsp minced green chili (adjust to spice preference)
- 2 Tbsp fish sauce (or Kkanari fish sauce)
- 2 Tbsp sugar
- 2 Tbsp vinegar
Jokbal Braising Sauce- 6 Tbsp soy sauce
- 3 Tbsp brown sugar
For Boiling Eggs (Optional)- 2 Tbsp vinegar (helps with peeling)
- 1 Tbsp salt (helps with peeling)
- 2 Tbsp vinegar (helps with peeling)
- 1 Tbsp salt (helps with peeling)
Cooking Instructions
Step 1
First, let’s boil the eggs for a perfect soft-boiled consistency. In a pot, add enough water to cover the eggs, then stir in 2 tablespoons of vinegar and 1 tablespoon of salt. This is a secret trick for easy egg peeling! Bring the water to a boil over high heat with the lid on.
Step 2
Once the water starts boiling, turn off the heat after 30 seconds, keep the lid on, and let the eggs sit for 6 minutes. This method yields perfectly soft-boiled eggs. After 6 minutes, transfer the eggs to cold water and let them chill for 10 minutes before peeling. For even easier peeling, gently tap the eggs against each other to create small cracks before peeling. (For more detailed instructions on boiling eggs, see this link: @7003676)
Step 3
Prepare your leftover delicious delivery Jokbal.
Step 4
Cut the Jokbal into bite-sized pieces. Slice the onion thinly or mince it.
Step 5
In a wide pot, combine the sliced onion and Jokbal. Pour in 500ml of water. Add the braising sauce ingredients: 6 tablespoons of soy sauce and 3 tablespoons of brown sugar to season.
Step 6
Now, bring the mixture to a boil over high heat with the lid slightly ajar. This will allow the sauce to reduce and the flavors to meld into the Jokbal and onions.
Step 7
About 20 minutes after it starts boiling, carefully add the pre-boiled soft-boiled eggs to the pot. This will allow the eggs to absorb the delicious braising liquid.
Step 8
After adding the eggs, continue to simmer over high heat with the lid still slightly ajar. Let it cook until the sauce thickens.
Step 9
After simmering for an additional 30 minutes, the sauce has reduced to a lovely, thick consistency, creating a flavorful Jokbal braise. It looks so glossy and appetizing, doesn’t it?
Step 10
Meanwhile, prepare the ingredients for the Nuoc Cham sauce: mince the onion, garlic, red chili, and green chili.
Step 11
In a small bowl, combine the minced onion, garlic, red chili, and green chili. Add 2 tablespoons of fish sauce, 2 tablespoons of sugar, and 2 tablespoons of vinegar. Stir well until the sugar dissolves to create a perfectly balanced, tangy, and sweet Nuoc Cham sauce.
Step 12
Serve the warm rice in a bowl, top it with the delicious braised Jokbal and eggs, and drizzle with the homemade Nuoc Cham sauce. It tastes just like melt-in-your-mouth braised ribs, with an irresistible, addictive flavor. You’ll be amazed at how wonderfully leftover Jokbal can be transformed! Enjoy!
