jokbal

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Jokbal

Sliced jokbal, a popular dish served as anju in South Korea

Korean name

Hangul 족발

Hanja 足발

Revised Romanization Jokbal

McCune–Reischauer Chokpal

Jokbal(족발) is a Korean dish consisting of pig's trotters cooked with soy sauce and

spices.[1] It is usually braised in a combination of soy sauce, ginger, garlic, and rice wine.
[2]
 Additional ingredients used can include onion, leeks, garlic, cinnamon and black
pepper.[3]

Contents

 1History
 2Preparation
 3Serving
 4Nutrition
 5Jokbal Street
 6Gallery
 7See also
 8References
  9External links

History[edit]
Jokbal is presumed to have originated from braised pork, a local food of Hwanghae-do,
where pigs' legs are boiled. The current jokbal is a food that started in Jangchung-dong
in the 1960s, and is known to have been developed by grandmothers from Pyeongan-
do and Hwanghae-do for a living. In the 1960s and 1970s, it began to be widely known
through visitors to Jangchung Gymnasium, where professional wrestling games were
frequently held.[4]

Preparation[edit]
The hair is removed from the trotters and they are thoroughly washed. Scallions, garlic,
ginger, cheongju (rice wine) and water are brought to a boil. The trotters are added,
brought back to a boil and then simmered until tender. After this, additional measures of
water, sugar and soy sauce are poured into the pot, and the contents are slowly stirred.
Once the trotters are fully cooked, they are de-boned and cut into thick slices. They are
then served with a fermented shrimp sauce called saeujeot, cloves of raw peeled garlic,
and spicy peppers.[1]

Serving[edit]

Spicy version of Jokbal

As jokbal is a dish usually shared by several people, it is generally served in large

portions, and as it is greasy and has a strong flavour, Korean diners often eat it
as ssam, wrapped in a piece of lettuce with sauces and other vegetables. Jokbal is
considered an anju, and thus is often accompanied with soju.[5] Restaurants
serving jokbal frequently offer both a regular and a spicy version of the dish, with
especially spicy versions being dubbed buljokbal—literally "fire jokbal". Most also offer
other variations, including Busan-style naengchae jokbal, which is served cold and
garnished with chilled vegetables.

Nutrition[edit]
Jokbal contains a lot of gelatin, and is thus said to promote firm, wrinkle-free skin.
The amino acid methionine, found in pork, is claimed to counteract the effects of alcohol
and to prevent hangovers. Korean sources also attribute numerous other beneficial
effects to pork products like jokbal.[1]

Jokbal Street[edit]
The area around Dongguk University Station in Jangchung-dong, Seoul is known for its
numerous jokbal restaurants. The restaurants have long histories, some having been
open for as many as 50 years, and all claim to be the "original" jokbal restaurant.[6] Most
of the restaurants have opened franchises throughout the country and offer delivery
services.[7][8]

Gallery[edit]


Jokbal at a vendor in Namdaemun Market

 

Jokbal at Korean Town in Osaka, Japan

 

Jokbal
 
 

Jokbal
 

On a plate with sauces to the right

 

Jokbal 2013