Korean Braised Pig’s Trotters (Jokbal: 족발)

Korean Braised Pig’s Trotters (Jokbal: 족발)

(chopping) (perky music) – Hi everybody! Today, we are going to learn how to make Korean traditional
pig’s trotter dish. It’s called jokbal. We are going to braise,
braised pig’s trotter. I know there are many, many people all around the world, you guys have some
recipes for pig’s trotter. But today, you are going to learn Korean style,
our traditional way. Actually, to tell the truth, it’s one of my challenging recipes. Long time over years and years, many people have requested this recipe but I had never made this in Korea. I didn’t have to, I just go to Korean restaurant and buy, or Korean marketplace, just to buy easily, and I used to eat it. You guys are so interested in making this. “Maangchi, please jokbal, please jokbal.” How do you know the name of the dish? (laughs) Anyway, a few years ago when I went to Korea,
I really wanted to learn about jokbal. This market, Namdaemun market. I kept my eyes on fire
to look how they cut, and how they handle this. And after that, for a few years, I tried to make this recipe, but most of the times, I just failed. Because after making, it smelled some kind of weird smell, and also, sometimes I added
more ingredients, some more than enough,
now I am so very happy, because now I’m ready
to share my recipe. If you are vegetarian,
you might be disappointed, but please understand me,
I have so many readers, viewers from all around world, and some people like halal food, some are from Buddhism,
some people are vegetarians, vegans, and some people
just eat all. (laughs) Eating all, just like me. I am sure all of you guys
might be interested in, what it is about this dish. You can compare this with
your cultural cuisine, and let me know how different it is. I am living in New York
City, and it’s not easy for me to find pig’s trotter, but only one place. Where is it? Chinatown! You can get anything,
any food in Chinatown, that’s my favorite place
in all around the world. Strangely enough, when I go to Chinatown, I feel like I’m Chinese,
and also, I’m so happy. I got really nice, good looking, and big trotters yesterday, and I got two, but today I’m going to cook only one. I’m going to cook this
one, this large big one. I did many, many experienced
to do this by adding, or sometimes reducing. You can follow this recipe really closely, then you will make nice, nice one. Actually the taste ended
up being better than one from any Korean market,
can you believe that? I soaked this in
cold water, overnight, eight to twelve hours
soaked in cold water. I change the water, maybe a couple of times, to remove all blood. If you skip this process,
no matter how many all kinds of ingredients you use, you’ll feel gamey smell. So soaking in cold water
is very, very important. This is around a three pound 12 ounces. Even though I soaked this in water, I will wash this nicely. (water running) See? Blood’s coming out. Massage around here. I soaked this in cold water many times, but you see blood. We have to remove it. Very clean now. Now I am boiling water, I will reheat my water, lots of water in a big pot. I will just braise in this pot. I need to investigate, ” is
there any hair left over?” Massage around here, you can feel some kind of a rough area, that’s hair. I use this shaver. Ginger, around one tablespoon, sliced. Put it here. I will cover on half way just in case it boils over. So I will just boil for 20 minutes. You can see some fat is floating here. I’m going to wash this really nicely. Use a brush. I will reuse this pot. Now I’m going to boil this
with all these seasonings, and this is a special sack, This is a hemp sack. I got this from a Korean market. You’ll find this in the
kitchenware section. If you can’t find, you can
you just cheesecloth, large cheesecloth. Whatever method you use, tie it up very tightly, and boil this, because I use all these ingredients together in water, and later I will take it out. kind of not nice, it is not clean, so this method is really, really good. I’ll put all these ingredients inside. One apple, I washed it nicely, Just make chunks, and these jujubes. You remember jujubes? I don’t have to take out the seeds. Eight large jujubes. Eight large cloves of garlic. So let’s cut this in half. Eight large cloves of garlic, and ginger, slice thinly, and onion, six ounce, medium size one onion I will add. (chopping) And next, these are Korean dried red chili peppers. Actually, I bought these and dried at home.. I dried these on the window sill, probably you saw in my previous video. I’m using just two large,
dried chili peppers. If you use small sized peppers, use seven to eight, and green onions, large green onions. Cut these in two inches long. Four or five green onions. This is a Santa Clause bag. (laughs) But we still need something, kind of an herby
smell, like star anise. Just one. Cinnamon stick, one. One cinnamon stick. black pepper. It’s whole black pepper,
around one teaspoon, and coffee. This is ground black coffee. One tablespoon. So now these guys are all ready, and I just tied up really tightly. I will put it in here. This is 10 cups of water. I may have to add more, but let’s start with 10 cups of water, and then this is Korean doenjang, fermented bean paste. This is a kind of big difference. If you add this, it’s kind of a little earthy smell, so you have to add this one. Around two tablespoons
fermented bean paste. Doenjang, Korean doenjang. This is Korean cooking wine, it says Mihang, but sometimes Mirim. You want Mirim. So cooking wine. Quarter cup. This is soy sauce. Of course we’ve gotta
add soy sauce for color, and brown color, and soy sauce for flavor. One third cup soy sauce, and sugar. The sugar you can use white, or brown, or any kind of a sugar. I will use organic dark brown sugar, because I like to make it a little darker. Quarter cup. One tablespoon salt. What else? One thing is missing. Yes, this is syrup, rice syrup. I will use rice syrup, half a cup. Rice syrup makes this shiny, and a little sticky, and also gives a little bit of sweetness. Cover this. I will cook for one hour
over medium high heat, and then later I will turn down the heat, then over medium heat,
I have to cook again, because it has to really
slowly, slowly cook. Pig’s trotter will
absorb all the seasoning, and then by the time goes by, and it gets shiny, and then tender. (water boiling) Smell! This smell, full of aroma in my house! I use the star anise, and the cinnamon, garlic, ginger, all this smell is kind of a unique smell. This is jokbal smell. My house is full of this smell! Okay, let’s see. Wow, look at this. The sack is submerged, and it looks smaller than before. All this delicious stuff
is infused into the liquid. And close, turn down the heat medium. I will cook this another hour, and then I’m going to check to see if this is really tender enough. If it’s not tender enough, I have to cook it longer. Another hour. Meanwhile, I like to make some sauce. We always serve it with shrimp sauce, fermented salty shrimp sauce. This is shrimp. When I make kimchi, I always used some. One tablespoon. Just squeeze out some salty brine, and then I like to mince this. Add this to the bowl. Because this is salty, I will add two tablespoons
of water, and one garlic. Half a teaspoon of sugar. Korean hot pepper flakes, gochugaru, one teaspoon, and I’m going to chop
up this one green onion, and also this ground black pepper, just a little bit. (chopping) (water running) Until the sugar is well melted, stir this. Sesame seeds. My shrimp dipping sauce is done, and also I already made ssamjang, Soy bean paste dipping sauce, and then I’m going to eat
with all these lettuce wrap, and later you will see. I’m going to check out again. We should keep cooking until
it is really, really tender, until the meat is almost
falling off the bone. That’s it. So one hour over medium high heat, one hour over medium heat, and then I may cook longer. Now two hours have passed. Let’s see if this is
almost fall off its bone. Really easily I can poke this. So now it is the perfect time. I like to turn up the heat to high heat, and 10 more minutes I just boil so that it’s going to
be more really shiny. I will just turn it over. Ladle some liquid over the top like this. Make it absorb all this seasoning. (timer ringing) Okay, done. I’ll just transfer this to my cutting board. Look at this, my pouch. You did a good job. You did a good job. So all the delicious
stuff came out from you. Okay, this is so, so hot. I will just wait until it cools down. I just cooled it down for 10 minutes. Let’s take the meat off the bones. I’m happy because this is successfully done. I love the color, I love the stickiness, I love that it’s not mushy, it’s not soggy, and well cooked. You can, ooh, hot. Here. There, easily. And then now. And this part, large chunk of meat. Like this. And here, meat. It’s like pulled pork. Here too, big chunk. There, okay. Here you go! It’s hammer time! (laughs) Bone hammer. Just all the meat split. (chopping) And then. All this collagen. Wow, a large amount. Wow, well cooked. Amazing, isn’t it? (laughs) I made it. So this is really nice, well done. Let’s discard these dinosaur bones. (chopping) And sesame seeds, just a little bit. Let’s eat. This is sliced garlic
and green chile pepper. This is the shrimp paste sauce we made, and this is ssamjang. Whenever I do barbecue, Korean pork belly barbecue, or grilled galbi, I always make ssamjang. Ssamjang, and my beer. So usually jokbal, when
you make jokbal this way, and serve with this
ssamjang, shrimp sauce, and sliced raw garlic and
also green chile pepper, and lettuce, and usually this dish is for an alcohol serving. Korean soju, makkoli, or beer. Whenever Korean people have some fun, nobody’s eating alone at home. Are you going to make a dish alone and you don’t want to share with other people, you just eat alone? In Korea, we always
share this with people, having some beer, alcohol, and also children are drinking coke, pop soda, or just water. (laughs) sliced one, and green chile pepper,
raw garlic, tiny amount of ssamjang, shrimp paste dipping sauce, and wrap it like this, and just eat. (lettuce crunching) Mmm, yummy. Really delicious. Trotter, jokbal is like a jelly, kind of really, really soft, and a little chewy. I love this texture. It’s sticky . Already my two lips are almost stick to each other, because of a lot of collagen, and good vitamin B, and minerals from this, and also it’s not greasy at all. Probably tomorrow morning, I will have a better complexion. I just developed all this recipe, all you can do is to follow the recipe. Go to Chinatown, and
buy some large trotter, skin should be really nice skin, and then have a party. What’s the name of the party? Collagen party, how about that? All you guys eat this, have a party together, and the next day, call each other. How is your skin today? Is it getting better? Or more shiny? Smooth? (laughs) You guys can talk each other. (playful music) Not gamey, not smelly at all. You guys should try this. Mmm, perfect! Today we made jokbal,
braised pig’s trotter. Enjoy my recipe. See you next time. Bye!

100 thoughts on “Korean Braised Pig’s Trotters (Jokbal: 족발)

  1. Omg, a recipe, you learned by taking years, will be provided for free??????

    I also like your comments with your respect for diverse ppl. Very polite!

  2. 족발 좋아하지만 집에서 직접 만들어 먹는건 생각도 못했는데 요리방법 잘 보고 갑니다 영상만 봐도 시간과 정성이 많이 들어가는 요리라는게 느껴집니다

  3. Looks really good but do you have to use the bag in oder to make the pork look like that or can I just throw the vegetables in with it and still get the same result??

  4. 진짜 시간과 정성을 들여서 귀한 레시피를 공유하신다는게 존경스럽습니다. 그리고 넘치는 재치에 웃음이 끊이질 않았어요? 사랑스러우신 건 물론 유머와 능력 고루고루 다 갖추신 망치엄니 사랑해요 ?

  5. I'm muslim girl and we don't eat pork we eat "hala food " we can eat cow meat or sheep meat chiken and a lot except pork , hours , donky meat btw i recpect all cultures :))♥ and i come here because of momo she loves this dish

  6. My dad or my mom would always place a spoon inside the pot together with the meat while it’s boiling. To make the meat tender without using any tenderiser. Hope that helps ?

  7. Fico contente com a legenda em português assim fica fácil de entender e até o para o preparo consigo encontrar todos os i ingredientes

  8. Русский холодец ! Только без бульона. Только зачем столько специй?! Чеснок , перец и лавровый лист! И варить подольше!

  9. I have been looking for a good recipe for jokbal. This one is by far the best i can find. Thank you for putting so much hard work into making this video. Love you so much!

  10. Se vé deliciosa! Lo intentaré…. Me gustan tus vídeos y tu buen carisma. Saludos desde Costa Rica

  11. 족발은 사먹는 음식이라고 생각했는데 이렇게 만들어 먹을수도 있다니!! 너무 대단해요~~ 전 세계에 이렇게 족발을 알릴 수 있다니!

  12. What are jujubs? What can i use as substitute? Btw, you are one of the best cooking vlogs im following. Thank you!

  13. Испугалась, прочитав заголовок, думала, ноги корейцев будут готовить)

  14. all that spices and veggies in combination and all the love preparing this…guess she lives more than a 100yrs easily; European kitchen always uses salt+pepper, maybe paprika powder and thats it; the rest is greasy meat and a lot of bread and sweet bakery…
    it´s better in the mediterranean but really bad in the cold countries…
    she is so inspireing!

  15. Japanese caption was submitted by Mone のおもしろキッチン (YouTube)! Thank you so much! https://www.youtube.com/timedtext_video?msg=5&v=rRQIRcQqb4k

  16. Magnifique ! j'ai faim !!! ça a l'air tellement simple et même d' ici ça sent bon ! j'en ai l'eau à la bouche …merci +++

  17. MAANGCHI! I just made this with pork tenderloins. OMG! Soooo delicious! I can’t wait til your book gets here! Hurry hurry hurry!

  18. You are so delightful. I enjoyed learning from you. The razor to remove excess hair and putting the vegetables in the hemp bag, instead of directly in the water. Thank you.

  19. I love that you have perfected your yummy recipe Maangchi ??
    Thank you so much for or all your hard work
    Big hug for you dear
    Sweet Manngchi♥️?

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