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Maangchi's recipes by category:
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Kimchi
Essential Korean dish
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Side dishes
Banchan makes the meal
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Rice
Our most important grain
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Pancakes
Savory & simple
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Rice cakes
Tteok for every occasion
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Stews
Jjigae is our comfort food
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Noodles
Long noodles = long life!
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Soups
Guk at every meal
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Sundubu-jjigae
Soft tofu stew
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Desserts
Special sweet stuff
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Main dishes
Consider these mains
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BBQ
The Korean way to grill
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Fried chicken
Double-deliciousness
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One bowl meals
Nutritious, & convenient
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Easy
Anyone can make these!
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Lunchboxes
Dosirak made with love
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Appetizers
These could be first
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Fermented
Taste of centuries
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Staple ingredients
Korean cuisine basics
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Mitbanchan
Preserved side dishes
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Pickles
Quick-brined
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Spicy
We love spicy food : )
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Nonspicy
There are plenty!
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Beef
For meat lovers
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Seafood
Surrounded by the sea
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Pork
Some new dishes to try
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Chicken
Our most delicious
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Vegetarian
Seasonal, local, foraged
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Snacks
Quick dishes on the run
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Porridges
Good for your health!
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Cold dishes
Icy, cold, or just chilled
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Drinks
Fruits, grains, & herbs
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Not Korean
Fusion and western food
Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
We love spicy food : )
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
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My most popular Korean recipes
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Kimchi
Traditional-style spicy fermented whole-leaf cabbage kimchi
김치 -
Easy Kimchi
A traditional, simpler, & faster way to make kimchi
막김치 -
Japchae
Stir fried noodles with vegetables
잡채 -
Kkwabaegi
Twisted Korean doughnuts
꽈배기 -
Sundubu-jjigae
Soft tofu stew
순두부찌개 -
Yachaejeon
Vegetable pancake
야채전 -
Jjajangmyeon
Noodles with blackbean sauce
짜장면 -
Tteokbokki
Hot and spicy rice cakes
떡볶이 -
Dakgangjeong
Crispy and crunchy chicken
닭강정 -
Gimbap (aka Kimbap)
Seaweed rice rolls
김밥 -
Kimchi-jjigae
Kimchi stew
김치찌개 -
Kimchi-bokkeumbap
Kimchi fried rice
김치볶음밥 -
Bibimbap
Rice mixed with meat, vegetables, an egg, and chili pepper paste
비빔밥 -
Garaetteok
Long, cylinder-shaped rice cake
가래떡 -
Kimchijeon
Kimchi pancake
김치전
My most recent recipes
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Seafood green onion pancake
Apr 4th
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Kimchi grilled cheese
Mar 23rd
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Fluffy white bread
Mar 12th
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Fish cake noodle soup
Jan 21st
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Thank you. Other than bossam and chicken, this was one of the few dishes that was delivered late at night when I lived in S. Korea. My wife and I both miss it. As usual, you came to our rescue.
Hi Maangchi, can i soak the trotter for more than 12 hours???? for a full day perhaps???
Yes, you can soak it longer than 12 hours but you should keep it in the fridge just in case it goes bad.
So my mom and I have seen jokbal at several Korean restaurants in Texas and we have never had the chance to try it. Now that I moved to Romania, Korean ingredients are a little harder to find. But today with the occasion that my mom was visiting me, I decided to make this recipe and share it with relatives. It was a huge hit! Love it!! Thank you Maangchi!!
See full size image
P.S. my grandmother insisted to eat it with bread!
Congratulations! It looks amazing! Your grandmother ate it with bread? Why not! : )
if you try to get pig trotters from the local butcher, they may just sell you the feet, not the meaty goodness like in the video here. I am using hocks to help supplement my failure for not knowing what to ask for. It smells amazing while it’s cooking. can’t wait to try it out.
Perfect! All should try to make this one!
Hi Maangchi! I’m a longtime fan of your cooking! It’s my first time commenting on your site :-)
I don’t eat pork, but would really like to try making this. Do you think it would be possible to do this recipe with Ox trotters instead of pig?
Hello all.
The recipe sounds delicious and I would love to make it. However, for a single/widowed person like myself, I don’t see myself staying in the kitchen for a long period of time to make the recipe. Since I became single, I find it very difficult to cook. Plus cooking Korean food for one is just not practical. On many nights of the week, I eat at a local neighborhood small Korean family restaurant.
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Does anyone knows a Korean restaurant in the Los Angeles area that offers this dish on its menu? Many THANKS in advance.
Kobawoo House, for sure!
https://www.yelp.com/biz/kobawoo-house-los-angeles-2?osq=gobawoo
Hello Maangchi. Is there a substitute for rice syrup for this recipe? Don’t have Korean rice syrup where I live.
Use honey, Works great for this type of braising.
Sweet. I will try that. Thanks!
Hi Maangchi,
I cooked jokbal following your recipe 100%. It was a success! So delicious! I did japchae and yachae pajeon to go with it. Family asking for more! Thank you so much. Will definitely try out more of your recipes soon.
See full size image
Jokbal
See full size image
You can use corn syrup, too. Rice syrup or corn syrup will make jokbal shiny.
I must try this. I make Chinese Hong Shao Ru (red cooked pork belly) all the time which is similar.
Red braised style pork is GREAT with kimchi!!
I did that a with only the lower part of the trotters (following a Chinese recipe). Worked great!
Unfortunately, a friend of ours can’t stand the smell or taste of anise, therefor I prepare something similar with the lower part of the legs for my birthday party a few days from now. Easy to prepare beforehand, I did that for several years now. I save the stock, freeze it and reuse it with freshly added doenjang, ginger etc. No wine, too.
Served cold. Big success every time!
Bye, Sanne.
Mmm…jokbal! My local HMart sometimes packages up jokbal with soondae…and now I’m hungry!