Jokbal

Name: Jokbal
Prep time: 20 min
Cook time: 2 h 45 min
Total time: 3 h 5 min
Cuisine: Korean
Ingredients: 1600 g Pig trotter, cleaned; 180 ml Soy sauce; 120 ml Rice wine; 40 g Ginger, sliced; 30 g Garlic, crushed; 1 Cinnamon; 35 g Sugar; 2 g Black pepper, cracked; 1500 ml Water

Jokbal · ready in 3 h 5 min · 4 servings · 675 kcal per serving · medium · 9 ingredients

Jokbal is a beloved Korean market dish of pig trotters slowly braised in soy sauce, rice wine, ginger, garlic, and cinnamon until the skin turns glossy and tender.

Prep: 20 min
Cook: 2 h 45 min
Total: 3 h 5 min
Serves: 4
kcal: 675
Difficulty: medium

Korean Main dishes Dairy-free High-protein (25 g+)Low-carb (20 g or less)

A QiMeal recipe · Updated 3 October 2026

Ingredients · 4 servings

1600 gPig trotter, cleaned
180 mlSoy sauce
120 mlRice wine
40 gGinger, sliced
30 gGarlic, crushed
1Cinnamon
35 gSugar
2 gBlack pepper, cracked
1500 mlWater

Equipment

stovetop, large pot, tongs, knife, cutting board, fine mesh skimmer, measuring cup, measuring spoon, serving platter, lid, spoon

Instructions

Prepare Work Station
Gather measured ingredients and set out a large pot, tongs, knife, cutting board, skimmer, measuring cup, spoon, and serving platter. · 10 min
What to look for: All ingredients are measured and tools are within reach.
Rinse Pig Trotter
Rinse the pig trotters under cold water, scrub any dark spots, and place them in the pot with 800 ml water. · 10 min
What to look for: The skin looks clean and the water runs mostly clear.
Blanch Pig Trotter
Boil the trotters for 10 minutes, skimming foam from the surface, then drain and rinse the pot clean. · 15 min
What to look for: Gray foam rises and the first water turns cloudy.
Build Soy Braise
Add 700 ml water, soy sauce, rice wine, ginger, garlic, cinnamon, sugar, and black pepper to the clean pot. · 5 min
What to look for: The braising liquid is dark, aromatic, and lightly sweet.
Start Gentle Braise
Return the trotters to the pot, bring the liquid to a boil, then lower the heat until it bubbles gently. · 10 min
What to look for: Small steady bubbles move around the trotters.
Simmer Until Tender
Cover and simmer for 2 hours, turning the trotters every 30 minutes so the skin colors evenly. · 2 h
When it is done: Pork must reach at least 63°C / 145°F, and the skin should yield easily to tongs.
Reduce Glossy Sauce
Uncover and simmer for 25 minutes, spooning the reduced sauce over the skin until it looks glossy and deep brown. · 25 min
When it is done: The meat should pull from the bone with gentle pressure.
Rest And Slice
Rest the trotters for 15 minutes, then remove large bones and slice the meat and skin into thick pieces. · 15 min
What to look for: The meat holds its shape and the skin looks glossy, not wet.
Serve Jokbal
Arrange the sliced jokbal on a platter and spoon a little warm braising sauce over the glossy skin before serving. · 2 min
What to look for: The slices are shiny, tender, and neatly layered.

Nutrition (per serving)

kcal	675
Protein	70 g
Carbohydrates	13 g
of which sugars	9 g
Fat	38 g
of which saturated	12 g
Fibre	1 g
Sodium	1650 mg

Nutri-ScoreD

Allergens

Contains: gluten, soybeans, soy

May contain: sulphites

Storage and reheating

Fridge: up to 3 days
Freezer: yes, up to 2 months
Steam slices gently until hot and glossy, then spoon over a little warmed braising sauce.

Ingredient substitutions

Rice wine

Water: Use only when rice wine is unavailable, with a lighter aroma.

Ginger

Garlic: Use only if ginger is unavailable, since the aroma becomes less bright.

Garlic

Ginger: Use only if garlic is unavailable, with a sharper ginger led profile.

Cinnamon

Black pepper: Use only if cinnamon is unavailable, since the sweet warmth will be reduced.

Black pepper

Ginger: Use only if black pepper is unavailable, with a brighter heat.