The sliced jokbal, a popular dish as anju in South Korea
The hair is removed from pigs' feet and they are thoroughly washed. Leeks, garlic, ginger, cheongju (rice wine) and water are brought to a boil. The pigs' feet are added, brought back to a boil and then simmered until tender. Then additional water, sugar and soy sauce are poured into the pot and the contents are slowly stirred. Once the jokbal is fully cooked, bones are removed, and the meat is cut into thick slices. It is then served with fermented shrimp sauce called saeujeot.
As jokbal is usually shared with several other diners, it is usually served in large portions on a platter. Due to its unique greasiness and strong flavor, jokbal is eaten like other Korean grilled meats - wrapped in lettuce with other vegetables by hand before it is eaten. As jokbal is considered an anju, it is often eaten with soju as well as other anjus such as Bindaetteok.
Full with gelatins, jokbal is said to be good for skin and preventing wrinkles. The amino acid of methionine in pork is known to detoxicate alcohol, and prevents hangovers. It is also considered good for the detoxication of toxins due to silicosis and heavy metal poisoning.
The area of Seoul Subway Line 3 Dongguk University Station are Jangchung-dong in Seoul, South Korea is known for its numerous jokbal restaurants. The restaurants have a long history, some for as many as 50 years, and all claim to be the "original". Most of the restaurants have opened franchises throughout the country and offer delivery services.
Jokbal at a vendor in Namdaemun Market
|Wikimedia Commons has media related to Jokbal.|
- (Korean) Jokbal at Doosan Encyclopedia
- Jung, Alex "5 Korean ways to eat a pig" CNN Go. 11 November 2011. Retrieved 2012-04-11
- Jokbal, seasoned & steamed pork trotter
- Jangchungdong Jokbal Street
- (Korean) Nighttime snacks popular, Asia Today, 2010-05-31. Retrieved 2010-06-30.
- (Korean) Jangchung jokbal chains, Hankyung, 2009-04-22. Retrieved 2010-06-30.