Fermented salted shrimp, a potent condiment that cuts through the richness of the pork.

Can I use a pressure cooker?

Yes, pressure cook for 45 minutes for the same tender result in half the time.

Braised pig trotters in soy-spice broth

Korean Jokbal

Name: Korean Jokbal
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: Korean
Ingredients: 2 lbs pig trotters, cleaned and split; 1/2 cup soy sauce; 3 tbsp brown sugar; 1 cinnamon stick; 3 slices fresh ginger; 5 cloves garlic

2h 15mMedium

Prep Time

15 min

Cook Time

2 hr

Total Time

2 hr 15 min

Servings

6 servings

Difficulty

Medium

Cost

Budget

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Korean Jokbal

Braised pig trotters in soy-spice broth

Succulent pig trotters slow-braised in an aromatic soy sauce broth until the collagen-rich meat is impossibly tender and glossy. Jokbal is a late-night Korean favorite packed with gelatinous, melt-in-your-mouth goodness.

15m

Prep Time

120m

Cook Time

135m

Total Time

Servings

Medium

Difficulty

Budget $

Cost

Korean Cuisine Main Course Appetizer Gluten-Free Dairy-Free

Sarah Chen

October 21, 2024(Updated April 12, 2026)

Jokbal is one of Korea great drinking foods. The long-braised trotters yield silky, collagen-rich meat that is sliced thin and wrapped in lettuce with shrimp sauce for a uniquely satisfying experience.

Ingredients

2 lbs pig trotters, cleaned and split
1/2 cup soy sauce
3 tbsp brown sugar
1 cinnamon stick
3 slices fresh ginger
5 cloves garlic

Instructions

1
Blanch pig trotters in boiling water for 10 minutes to remove impurities. Drain and scrub clean.
2
Place trotters in a fresh pot with soy sauce, brown sugar, cinnamon, ginger, garlic, and enough water to cover.
3
Bring to a boil, then reduce to a gentle simmer. Cook covered for 2 hours until very tender.
4
Remove trotters and let cool slightly. Pull out any small bones and slice the meat thinly.
5
Arrange slices on a platter. Serve with saeu-jeot (fermented shrimp sauce), lettuce, and sliced green chilies.

Serving Suggestions

Ways to Serve This Dish

Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Arrange on a platter for easy sharing at your next gathering

Substitutions

Pig trottersPork hock

Similar collagen-rich cut that braises beautifully

Saeu-jeotSalt + fish sauce

Approximates the briny, pungent dipping sauce

DepthPantry

Test Kitchen Pick

Fish Sauce

Helpful Pantry Staple

Why the fish sauce matters

This dish leans on fish sauce for a lot of its savory depth, so the bottle you use has more impact than most pantry upgrades.

This is one of the few ingredients here that noticeably changes the final dish.

Builds the backbone of the sauce
Useful well beyond this recipe

A better bottle makes a real difference here and pays off across Vietnamese and Thai cooking.

Shop fish sauce for this recipe

Tips & Storage

Pro Tips

Blanching and scrubbing the trotters thoroughly ensures a clean-tasting final broth.
Chill the braised trotters briefly to make slicing easier and neater.

Storage

Refrigerate in braising liquid for up to 5 days. The gelatin will set into a jelly.

Reheating

Warm slices in braising liquid or serve cold for a more traditional experience.

Nutrition Facts

Per serving (95mg) · 6 servings

Calories380

LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein32g

Carbohydrates22g

Fat14g

Fiber740mg

Sugar0g

Sodium10g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

What is saeu-jeot?: Fermented salted shrimp, a potent condiment that cuts through the richness of the pork.
Can I use a pressure cooker?: Yes, pressure cook for 45 minutes for the same tender result in half the time.

Explore More

More Korean Recipes More Main Course More Appetizer Gluten-Free Recipes Dairy-Free Recipes Stovetop Recipes One Pot Recipes

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

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Instructions

1
Blanch pig trotters in boiling water for 10 minutes to remove impurities. Drain and scrub clean.
2
Place trotters in a fresh pot with soy sauce, brown sugar, cinnamon, ginger, garlic, and enough water to cover.
3
Bring to a boil, then reduce to a gentle simmer. Cook covered for 2 hours until very tender.
4
Remove trotters and let cool slightly. Pull out any small bones and slice the meat thinly.
5
Arrange slices on a platter. Serve with saeu-jeot (fermented shrimp sauce), lettuce, and sliced green chilies.

Tips & Storage

Pro Tips

Blanching and scrubbing the trotters thoroughly ensures a clean-tasting final broth.
Chill the braised trotters briefly to make slicing easier and neater.

Storage

Refrigerate in braising liquid for up to 5 days. The gelatin will set into a jelly.

Reheating

Warm slices in braising liquid or serve cold for a more traditional experience.

Korean Jokbal

Korean Jokbal

Korean Jokbal

Ingredients

Instructions