Jokbal (족발)

Jokbal is one of Korea's most celebrated anju — food eaten alongside alcohol — and the steaming trays of lacquered braised pig trotters found in dedicated jokbal alleys of Seoul's Jangchung-dong neighbourhood have been feeding night-owls since the 1960s. The long braise renders the skin to a gelatinous, intensely savoury gloss that clings to every bone.

Serves: 4–6

Ingredients

• 1.2 kg (2.6 lb) pig trotters, split lengthwise by the butcher
• 2 litres (8 cups) water, for blanching

Braising liquid:

• 1 litre (4 cups) water
• 80ml (⅓ cup) soy sauce
• 3 tbsp (45ml) doenjang (fermented soybean paste)
• 2 tbsp (30ml) rice wine (cheongju or sake)
• 2 tbsp brown sugar
• 6 cloves garlic, smashed
• 3 spring onions, cut into sections
• 5cm (2 in) piece of fresh ginger, sliced
• 1 cinnamon stick
• 3 star anise
• 1 tsp black peppercorns

To serve:

• Ssamjang (thick chilli paste) or saeu-jeot (fermented shrimp paste)
• Perilla leaves and sliced garlic
• Thinly sliced white kimchi or radish pickle

Instructions

1. Place trotters in a large pot, cover with cold water, and bring to a rolling boil. Blanch 10 minutes to remove blood and impurities. Drain and rinse thoroughly under cold running water.
2. Return trotters to the pot. Add all braising liquid ingredients and bring to a boil.
3. Reduce to a steady simmer, cover, and braise 1 hour 30 minutes to 2 hours, turning every 30 minutes, until the skin is deeply gelatinous and the meat parts easily from the bone.
4. Uncover and simmer a further 15 minutes, basting frequently, until the braising liquid reduces to a thick, lacquered glaze over the trotters.
5. Remove trotters and slice through the joints. Arrange on a platter with the reduction spooned over.
6. Serve with perilla leaves, sliced garlic, and ssamjang for wrapping, alongside cold makgeolli or soju.

Cook's Notes: Ask your butcher to split the trotters — the exposed bone helps the brine penetrate. The braising liquid can be strained, cooled overnight in the fridge, and reduced for a second batch. Jokbal is traditionally eaten at room temperature, which intensifies the gelatinous texture.