Authentic Korean Jokbal Recipe: A Step-by-Step Guide

Ingredients

  • 2 pork hocks (around 3.5 kg)
  • 1 cup of soy sauce
  • 1 cup of rice wine
  • 2 onions
  • 10 cloves of garlic
  • 2 green onions
  • 2 tablespoons of ginger, sliced
  • 1 teaspoon of whole black peppercorns
  • 1 cup of brown sugar
  • 5 tablespoons of gochujang (Korean red chili paste)
  • 2 tablespoons of sesame oil
  • 2 cups of water
  • 1 cup of leek
  • 1 teaspoon of salt
  • Optional garnishes: fresh lettuce, sliced raw garlic, ssamjang (Korean bbq dipping sauce), kimchi

Steps and instructions

  1. Clean the pork hocks thoroughly, making sure to remove any hairs on the skin.
  2. In a large pot, add the pork hocks, sliced onions, sliced ginger, garlic cloves, leek, and whole black peppercorns.
  3. Add enough water to the pot to cover the pork hocks, then bring the water to a boil over high heat.
  4. Once boiling, reduce the heat to medium and simmer for about 2 hours, until the pork is tender.
  5. While the pork is simmering, prepare the sauce. In a bowl, combine the soy sauce, rice wine, gochujang, brown sugar, and sesame oil. Stir until the sugar and gochujang are fully dissolved.
  6. After the pork has simmered for 2 hours, drain the water and remove the onions, ginger, garlic, and leeks. Keep the pork in the pot.
  7. Pour the sauce into the pot with the pork hocks and add 2 cups of water. Bring the mixture to a boil over high heat, then reduce to a simmer.
  8. Cook for an additional 1-2 hours, until the pork hocks are very tender and the sauce has thickened.
  9. Rotate the pork hocks occasionally to ensure they cook evenly in the sauce.
  10. Once the pork is cooked, remove the hocks from the pot and slice into thin pieces.
  11. Optionally, garnish with fresh lettuce, sliced raw garlic, ssamjang (Korean bbq dipping sauce), and kimchi. Serve warm.

Tools for making

  • Large pot - Needed to simmer the pork hocks and cook the sauce.
  • Knife - Used for cleaning the pork hocks and slicing them after cooking.
  • Cutting board - Provides a surface for cutting and preparing ingredients.
  • Bowl - Used to mix the sauce ingredients.
  • Measuring cup - Required for accurately measuring the soy sauce, rice wine, and water.
  • Spatula - Used for stirring and mixing ingredients in the pot.
  • Tongs - Helpful for handling the pork hocks during cooking and when removing them from the pot.
  • Strainer - Required to drain the water from the pot after simmering the pork hocks.

Recipe variations

  • Use beef or chicken instead of pork for a different flavor.
  • Add vegetables like carrots, radishes, or potatoes to the simmering pot for added flavor and texture.
  • Experiment with different spices and seasonings such as star anise, cinnamon, or cloves to enhance the flavor profile.
  • For a spicier version, increase the amount of gochujang or add crushed red pepper flakes to the sauce.
  • Try marinating the pork hocks in the sauce overnight before cooking for a more intense flavor.
  • Instead of simmering on the stovetop, cook the pork hocks in a pressure cooker for a faster cooking time.
  • For a healthier alternative, use lean cuts of meat or remove the skin before cooking.
  • Adjust the sweetness by adding more or less brown sugar according to personal preference.
  • Serve Jokbal with different side dishes like pickled radish, cucumber salad, or steamed rice.
  • Make a Jokbal sandwich by placing sliced Jokbal between two pieces of bread with your favorite condiments.

Recipe overview

Jokbal is a popular Korean dish that features braised pork hocks. The meat is simmered until it's tender and full of flavor, and then it's served sliced, often with fresh vegetables, kimchi, and ssamjang (Korean bbq dipping sauce). The sauce for the pork is a delicious combination of soy sauce, rice wine, gochujang, brown sugar, and sesame oil. This recipe takes a bit of time but is quite straightforward to make, and the results are well worth the effort. The flavors are rich and savory, with a hint of sweetness and heat from the gochujang. This is a great dish to share with family and friends. Enjoy this delicious taste of Korea!

Common questions

  1. How long does it take to cook Jokbal?
    The cooking time for Jokbal is approximately 3-4 hours, including the simmering and cooking in the sauce.
  2. Can I use a different meat instead of pork hocks?
    Pork hocks are traditionally used for Jokbal as they have a unique texture and flavor. However, you can try using other cuts of pork, such as pork belly or shoulder, but the taste and texture may differ.
  3. Is it necessary to remove the hairs on the pork hocks?
    Yes, it is important to clean the pork hocks thoroughly and remove any hairs on the skin to ensure a clean and appetizing final dish.
  4. Can I adjust the spiciness of the sauce?
    Yes, you can adjust the spiciness of the sauce by increasing or decreasing the amount of gochujang (Korean red chili paste) according to your preference.
  5. What can I serve with Jokbal?
    Jokbal is often served with fresh lettuce leaves, sliced raw garlic, ssamjang (Korean bbq dipping sauce), and kimchi. These accompaniments add freshness and enhance the flavors of the dish.
  6. Can I make Jokbal ahead of time?
    Yes, you can make Jokbal ahead of time. Once cooked and sliced, you can refrigerate it for up to 3 days. Reheat before serving.

Serving dishes and utensils

Origin stories

Jokbal, an iconic dish of Korea, showcases the nation's love for pork and rich, savory flavors. This succulent delight is more than a culinary masterpiece; it's a testament to social unity and shared experiences. Historically, jokbal was enjoyed late into the night, often accompanied by soju, Korea's signature rice liquor. It's a dish that has warmed many late-night conversations, making it more than just a meal - it's a social symbol. In fact, there's a popular saying in Korea, "Nothing beats Jokbal for a late-night snack," reflecting how deeply this dish is woven into the country's fabric. Today, jokbal stands tall as a much-loved dish, gracing family dinners, feasts, and late-night outings, continuing to unite the hearts of Koreans with its delightful flavors.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.