Easy Homemade Jokbal (Korean Pig’s Trotters)
Make Delicious Jokbal at Home Just Like on TV!
A few months ago, I saw a celebrity chef make Jokbal at home on a TV show and it looked so appetizing that I decided to try it myself. It turned out to be incredibly delicious and surprisingly easy to make, so I’ve been making it at home for special occasions and even regular weeknights. You’ll be amazed at how you can achieve such a chewy and flavorful Jokbal right in your own kitchen!
Jokbal Ingredients
- Pork (shank or front leg cut) 500g
- Soy sauce 1 cup
- Sugar 1 cup
- Water 2 cups
- Ginger 1 tbsp (grated or thinly sliced)
- Black pepper 0.5 tbsp
- Corn syrup (or rice syrup) 2 tbsp
- Onion 0.5 medium (cut into large chunks)
- Korean green chili peppers (Ggwari-gochu) a few (stems removed)
Cooking Instructions
Step 1
First, select a wide and deep pot large enough to hold the pork comfortably. Add 1 cup of sugar, 1 cup of soy sauce, and 1 cup of water to the pot. Stir until the sugar is completely dissolved. (The basic ratio is 1:1:1 for sugar, soy sauce, and water. Remembering this ratio can be helpful for other recipes too!)
Step 2
I’m using the front leg cut of pork for its tender texture. Carefully place the pork into the pot with the soy sauce mixture. For added flavor, you can add large chunks of half an onion and a few Korean green chili peppers. (These vegetables help tenderize the meat and add depth to the broth, but they are optional.) Generously sprinkle about 0.5 tablespoon of black pepper over the pork. This will effectively eliminate any gamey odors.
Step 3
Now, place the pot over low heat. Once the soy sauce mixture begins to simmer, add the piece of ginger. (I used frozen ginger, so I added it after the sauce started boiling to help it break down. If you’re using ginger powder or fresh ginger slices, you can add it from the beginning with the other ingredients.) Cover the pot and let it simmer gently for about 30 minutes. *Important Tip: Avoid lifting the lid too frequently while simmering, as this can prevent the meat from cooking evenly and result in a drier texture!
Step 4
After 30 minutes, add 2 tablespoons of corn syrup to the pot. Cover again and continue to simmer for another 10 minutes, allowing the sauce to reduce and glaze the Jokbal. This is when your delicious Jokbal will be ready! *Tip: It’s best to add corn syrup or rice syrup towards the end of the cooking process. Adding it too early can cause the meat to stick to the bottom of the pot and burn easily, so be mindful of this!
Step 5
Once cooked, carefully remove the Jokbal from the pot and let it cool slightly. Look at that rich, appetizing color! Even though it’s homemade, it has a professional-like appearance that you’ll be pleased with.
Step 6
When the Jokbal has cooled enough to handle, slice it into bite-sized pieces. As you slice, check that the inside is well-cooked and has absorbed the flavors nicely. For the front leg cut, slicing it a bit thinner against the grain will give you a wonderfully tender and satisfying chew. And there you have it – perfectly homemade Jokbal!
