Jokpyeon

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Jokpyeon
Hangul 족편
Hanja
Revised Romanization jokpyeon
McCune–Reischauer chokp'yŏn

Jokpyeon is a jelly-like Korean traditional dish that is traditionally eaten around Seollal (Korean New Year's Day) throughout Korea.[1] 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.[2] Shank and tendon can be added to make the dish as a supplement ingredient to enhance the taste.[3] 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.[2] 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).[3]

The dish largely depends on cow's hoof, so the name derives from jok (, 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.

Varieties[edit]

  • 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[4][5]
  • Jokchae (족채)[6]

See also[edit]

References[edit]

  1. ^ "Pyeonyuk, jokpyeon (편육, 족편)" (in Korean). ytrt.cn. 2008-04-09. Retrieved 2008-05-17. 
  2. ^ a b "Kinds of Korean Food". Korea Agro-Fisheries Trade Corporation. Archived from the original on 2009-04-14. Retrieved 2008-05-17. 
  3. ^ a b 족편 足─ (in Korean). Doosan Encyclopedia. Retrieved 2008-05-17. 
  4. ^ [1]
  5. ^ 용봉족편 (in Korean). RDA. Retrieved 2013-04-09. 
  6. ^ [2]
  • 족편 Korea Traditional Food Resource Portal
  • 족편 Nate Korean Dictionary

External links[edit]