Korean cooking forum topics:
Mangchi, I would love a good recipe for chok pal (pigs feet). I can already make the saywu ja (brine shrimp sauce w/green chilli) for it. I’ve heard there are so many secret recipies for chok pal, but it’s very hard to get it to come out right. I don’t think many Americans will appreciate this recipe, but I will. I am half Korean and have been trying to find a recipe online. Aside from boiling it with coffee grounds and ginger, I can’t really get a good specific recipe for chok pal. Any ideas?
sorry I can’t handle pig feet! Anybody else has a good recipe for jokbal?
o pleeeeeeeez maangchi ~~~~~ can u somehow get a recipe for us? u make the best/easy recipes….. i don’t trust anyone else :)
Maangchi, you can’t handle pig feet? Do you mean you don’t like them/don’t like to touch them or do you mean you don’t have a recipe for it? Thanks. Also, do you know of a good place to buy soondae (blood sausage)?
I can eat jokbal and soondae, but I don’t think I can touch pig feet or blood.
I have also looked and looked online for a recipie in English for jokbal. I don’t read or speack Korean but I bet there is recipie in Korean online. I may just give it a try and see how it turns out.
The soondae in the Houston Ko-Mart food court is great. The same place has a great soondae kook. To bad I am no longer on a project in TX.
My mother-in-law mails my wife soondae and jokbal from a place in Los Angeles korean town but I don’t know the name.
korean cooking isnt a precise science. everytime i asked my mother “How much put you in it”, she says “i dont know. enough so it tastes good.” so when i cook, i do the same. just do what feels right and what tastes good.
here is my recipe:
boiling jokbal in vegetable broth. carrots, whole pepper, some green stuff, raddish, ginger and cinnamon… every shop has its own broth but ginger and cinnamon is kinda important.
after several hours of cooking, remove bones and gristle, let it cool down. you can marinate it if you like, you dont have to.
boil it again in a fresh vegetable-broth, without cinnamon, but wit a bit ganjang.
it’s a drag to make, it takes a lot of time and your kitchen wont smell nice… be warned…
“it takes a lot of time and your kitchen wont smell nice… be warned…”
Something about pork bones, when I made Gamjatang I did most of the long cooking out side using the side burned on the BBQ grill.
I am going to give it a try on the 15th. My mother-in-law is out for a visit so perfect time to try.
hi maangchi..i have been searching a site like yours for quite sometime already…i found one finally!!!
i got a guide for cooking korean food now. i can cook some dishes though, but
those are 40% experiment coz i don’t exactly know the proportions and sequence. thanks! .^^.
Here is what the JokBal looked like, it was very good.
Converted file type hope this works.
I don’t know if this is in bad form because it’s someone else’s video, but since Maangchi stated that she’d probably not do this recipe, I hope she doesn’t mind.
Was trying to find recipes online when I stumbled across this vid: http://www.easy2cook.tv/video_recipes/recipes_video.aspx?Recipe_id=7148&Recipe_en=JokBal%20-%20Korean%20Pork%20Shank&Recipe_cat=Meat
Not much into html writing at 6 in the morning, so please excuse my long link-age. The recipe seems pretty authentic, despite the very Southern sounding gentleman conducting the video, and he even uses my aunt’s trademark sprite additive in his sauce. She uses sprite when making wasabi and korean quick cucumber peppers. Says it adds a kick, though I imagine it’s just the carbonation and sugar that does the trick.
The guy in the vid is southern but I don’t know about the gentleman part.
The Sprite was my mother-in-laws tip. In Korea she would use Cider, Sprite is as close as I can get.
Hola, powerplantop. Are you vids still on Youtube? I loooooved your soy cucumber pickles (made a perfect batch using your vids), but I can’t seem to locate it anymore.
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