Chok Pal

Home Forums Recipe requests Chok Pal

This topic contains 22 replies, has 10 voices, and was last updated by  Maangchi 1 year, 11 months ago.

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  • #48892


    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?

  • #52271


    sorry I can’t handle pig feet! Anybody else has a good recipe for jokbal?

  • #52272


    o pleeeeeeeez maangchi ~~~~~ can u somehow get a recipe for us? u make the best/easy recipes….. i don’t trust anyone else :)

  • #52273


    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)?

  • #52274


    I can eat jokbal and soondae, but I don’t think I can touch pig feet or blood.

  • #52275


    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.

  • #52276


    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…

  • #52277


    “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.

  • #52278


    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.

  • #52279


    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! .^^.

  • #52280


    Here is what the JokBal looked like, it was very good.

  • #52281


    Converted file type hope this works.


  • #52282


    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:

    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.

  • #52283


    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.

  • #52284


    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.

  • #52285


    Maangchi since you mentioned that you can’t handle pig’s feet, how about an improvised version using a big slab of pork belly block instead. I would really love to see your version of this dish. :D

  • #52286


    unchienne, yep they are still there. Have not post many lately. I have been working out of to many Hotels.

    I think this is the one you are looking for.

    My wife also loved them.

  • #52287


    powerplantop, thank you so much. Just the one I was looking for. Just got a large bag of kirby cukes and my mouth is already watering looking at this vid again. Also, didn’t realize you had done the jokbal vid too (I posted that link ages ago). Another score. I made a batch and it was spot on, especially after I cooled them in the fridge and all that luscious, gelatinous flesh firmed up a bit. A slice of jokbal some raw garlic, red leaf lettuce, and tang jang had my mouth in foodie heaven.

  • #52288


    I was going to make a gig batch of soy sauce pickles this year but last time I was home for more than a day or two. Good cucumbers were in short supply. Hopefully when I go home this weekend I find some.

    Your making me hungry talking about jokbal….

  • #72039


    Hi Everyone,

    I am trying out a pork hock/ chok bal recipe today! I didn’t write down the exact amounts I used for my ingredients and I added some ingredients that I don’t typically use, so not sure how it will turn out, but here’s the recipe with approximate measurements:

    4 pork hock chunks
    1 stick cinnamon
    1 large onion
    2 star anise (new addition)
    Pinch dried thyme (new addition)
    4 garlic cloves
    3 tbsp soy
    1 tbsp kosher salt
    2 tbsp agave syrup/ sugar

    Soak pork hocks in cold water for 30 mins. Rinse and repeat. I do this until the water is almost free of blood.

    Boil a pot of water. Put park hocks in and boil for 5 mins. Rinse the pot and pork hocks under cold water.

    Put pork hocks back into clean pot. Fill with enough water to just submerge the hocks under water.

    Put in all of the other ingredients. If you do not plan to eat with shrimp sauce or sesame oil & salt/pepper, then increase the amount of salt you out into the brine.

    Bring the pot to boil, then reduce heat and simmer on medium low heat covered for 1.5 hours, then uncovered for another 1/2 hour. Basically, the goal is to get the hocks tender enough that the bones would just slide out.

    Remove the hocks. Remove the bones (they should slide out without any resistance).

    While they are hot, on a piece of Saran Wrap, layer the skin then the flesh on top of the skin. Roll like you are rolling a maki roll, but the skin will be the ‘nori.’ Twist the ends– you should end up with a tube/ ball. Chill in the refrigerator for at least 5 hours.

    Best served with shrimp sauce, but you can sauce it to your heart’s desire!

    Will add photos soon!

  • #72058

    John in Baton Rouge

    LOL Maangchi!!!! I can’t handle pigs feet either! OR chicken feet! Both were very popular in the U.S. in my grandparents’ generation (I’m in my early 50s). In modern times very few people will eat them…

  • #75959


    I uploaded my jokbal recipe now. Here you go.

  • #75964


    My jokbal recipe is here! Enjoy the recipe, everybody!

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