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Jokbal is a very popular pork dish to many Koreans worldwide. In translation, it means pig’s trotters or legs (boneless) which have been seasoned and steamed. It may sound strange and unappealing to foreigners, but anyone who has once tried jokbal will get into the charm of this delicate dish. The pork is spiced with black taffy, soybean sauce and ginger which give its irresistible taste of the meat.
The secret of its popularity is the broth in which the jokbal is cooked as it is seasoned and simmered for about 2 to 3 hours. The steam rises from the pot until the mouth-watering meat is cooked to perfection. The secret of the delicious meaty flavor lies in the rich broth, and to this day, every restaurant’s broth recipe is considered top secret.
Almost all restaurants will serve the same condiments and side dishes to go along with jokbal. Various side dishes include lettuce, mul kimchi, kimchi, shredded radish, and buchu (Korean leek). And usual condiments include ssamjang (mixture of pepper and fermented bean paste) and salted shrimps for dipping. For consumption, jokbal can be wrapped in lettuce leaves along with some of the side dish or condiment to fully enjoy this meal. To see a visual illustration, click here.
Fact: Soju is widely known to be consumed while eating jokbal.
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