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Jokpyeon is a jelly-like Korean traditional dish that is traditionally eaten around Seollal (Korean New Year's Day) throughout Korea. It is made by boiling offal or tough meat containing a great deal of collagen, such as the hooves, skull, and skin of a cow, for a long time. Shank and tendon can be added to make the dish as a supplement ingredient to enhance the taste. Through the boiling, the collagen becomes gelatin melted down like porridge. After filtered, it is poured into a square vessel and solidified in a cold place. Jokpyeon is sliced and is served with a dipping sauce such as choganjang (made from soy sauce and vinegar) or saujeotguk (extract from saujeot, salted fermented shrimp).
The dish largely depends on cow's hoof, so the name derives from jok (족, 足 foot) in Korean. The dish is sometimes categorized as a variety of muk, jelly mainly made from grain starch due to the similar appearance and characteristics.
- Jokjanggwa (족장과), made by the same way of cooking jokpyeon, but solidified with more addition of soy sauce and boiled eggs.
- Yongbong jokpyeon (용봉족편), made from cow's hoof and pheasant in the same way of making jokpyeon
- Jokchae (족채)
- "Pyeonyuk, jokpyeon (편육, 족편)" (in Korean). ytrt.cn. 2008-04-09. Retrieved 2008-05-17.
- "Kinds of Korean Food". Korea Agro-Fisheries Trade Corporation. Archived from the original on 2009-04-14. Retrieved 2008-05-17.
- 족편 足─ (in Korean). Doosan Encyclopedia. Retrieved 2008-05-17.
- [permanent dead link]
- 용봉족편 (in Korean). RDA. Retrieved 2013-04-09.
- "Archived copy". Archived from the original on 2004-11-10. Retrieved 2009-03-27.
- (Korean) Byeolmi jokpyeon (별미족편)[permanent dead link] at the Andong Cultural Resource Portal
- (Korean) 양각도호텔에서 만난 소발통묵(찜) at the Toilnews.com
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