Tender and Chewy Jokbal Jangjorim (Braised Pig’s Trotters)
A Unique Dish Using Jokbal: Delicious Braised Pig’s Trotters
Experience the tender and moist Jokbal Jangjorim, where the savory soy sauce broth is deeply infused into the meat. It’s the perfect side dish that makes rice disappear in no time! Adding boiled eggs and snap peas makes it even more irresistible, and you’ll find yourself devouring it all in a flash. Enjoy this delightful dish that the whole family will love!
Main Ingredients
- 940g pre-cooked pig’s trotters (or homemade)
- 5 boiled eggs
- 100g Korean green chili peppers (gwari-gochu)
Broth Ingredients
- 1 leek (including roots)
- 1 onion (with peel)
- 4g cinnamon stick
- 10 cloves garlic
- 1/2 Tbsp whole black peppercorns
- 1 Tbsp dried chili seeds
- 300ml soy sauce
- 200ml mirin (or cooking wine)
- 1.5L water
- 2 star anise (optional)
Sauce Ingredients
- 2/3 Tbsp sugar
- 2/3 Tbsp fish sauce (or soup soy sauce)
- 2/3 Tbsp vinegar
- 2 Tbsp water
- Juice of 1/4 lemon
- 1/2 green chili pepper
- 1/2 red chili pepper
- 1 leek (including roots)
- 1 onion (with peel)
- 4g cinnamon stick
- 10 cloves garlic
- 1/2 Tbsp whole black peppercorns
- 1 Tbsp dried chili seeds
- 300ml soy sauce
- 200ml mirin (or cooking wine)
- 1.5L water
- 2 star anise (optional)
Sauce Ingredients
- 2/3 Tbsp sugar
- 2/3 Tbsp fish sauce (or soup soy sauce)
- 2/3 Tbsp vinegar
- 2 Tbsp water
- Juice of 1/4 lemon
- 1/2 green chili pepper
- 1/2 red chili pepper
Cooking Instructions
Step 1
Wash the leek thoroughly and cut it into 2-3 inch pieces. Clean the onion, leaving the peel on, and cut it into quarters. These will go into the broth pack for extra flavor.
Step 2
Place the chopped leek, onion, whole garlic cloves, cinnamon stick, dried chili seeds, whole black peppercorns, and star anise (if using) into a large tea bag or cheesecloth to create a broth pack.
Step 3
In a pot, combine the soy sauce, mirin, and 1.5L of water. Add the prepared broth pack and the pig’s trotters. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 2 hours and 30 minutes. This slow braising allows the collagen in the trotters to become incredibly tender.
Step 4
About 3 minutes before the braising is complete, add the pre-boiled and peeled eggs and the whole Korean green chili peppers (washed and stems removed) to the pot. Let them simmer gently to absorb the delicious braising liquid.
Step 5
The Jokbal Jangjorim is ready when the skin is gelatinous and tender, and the meat easily pulls apart with a fork. You can test for doneness by piercing a piece of meat with a chopstick – it should slide in with ease.
Step 6
In a small bowl, whisk together the sugar, fish sauce, vinegar, and 2 Tbsp of water. Finely chop the green and red chili peppers (seeds removed) and add them to the sauce. Squeeze in the lemon juice for a bright, fresh finish.
Step 7
Cut or tear the finished Jokbal Jangjorim into bite-sized pieces. Serve with the prepared dipping sauce on the side. This dish is delicious on its own or served over a bowl of hot rice for a hearty meal.
