Chewy and Springy Jokbal Pyun-yuk (Pressed Pig’s Trotters): A Party & Drinking Snack Favorite!
A Hit for Home Parties, Guest Tables, and Drinks: Making Jokbal Pyun-yuk
Are you preparing your home for year-end parties? I’ve made Jokbal Pyun-yuk, which is a huge hit for guest tables and as a drinking snack! This dish boasts a wonderfully chewy yet springy texture, making it a delightful addition to any gathering.
Main Ingredients- 1.5kg Pig’s Trotters (The lower leg portion provides a better texture.)
Flavorful Braising Liquid- 2.8 liters Water
- 160ml Soy Sauce
- 6 Tbsp Brown Sugar (adjust sweetness to taste)
- 1 Tbsp Salted Shrimp (for umami)
- 1 cup Cooking Wine (like Mirin, to remove odor)
Aromatic Spices- 5 Tbsp Minced Garlic (enhances flavor)
- 20 slices Ginger (sliced thickly)
- 10 whole Cloves
- 3 Star Anise pods
- 20 whole Black Peppercorns
- 3 Bay Leaves
- 2.8 liters Water
- 160ml Soy Sauce
- 6 Tbsp Brown Sugar (adjust sweetness to taste)
- 1 Tbsp Salted Shrimp (for umami)
- 1 cup Cooking Wine (like Mirin, to remove odor)
Aromatic Spices- 5 Tbsp Minced Garlic (enhances flavor)
- 20 slices Ginger (sliced thickly)
- 10 whole Cloves
- 3 Star Anise pods
- 20 whole Black Peppercorns
- 3 Bay Leaves
Cooking Instructions
Step 1
For the best chewy and springy texture, it’s recommended to use the lower leg portion of the pig’s trotters rather than the meatier parts. Soak the 1.5kg of pig’s trotters in cold water for over 12 hours to completely remove the blood. Change the water periodically to ensure thorough blood removal.
Step 2
In a pot, combine 2.8 liters of water, 160ml of soy sauce, 6 Tbsp of brown sugar, 1 Tbsp of salted shrimp, and 1 cup of cooking wine. Add all the aromatic ingredients: 5 Tbsp minced garlic, 20 slices of ginger, 10 whole cloves, 3 star anise pods, 20 whole black peppercorns, and 3 bay leaves. Bring this mixture to a boil. These ingredients will effectively neutralize any gamey odors from the trotters and impart a rich flavor.
Step 3
Once the liquid begins to boil, maintain a high heat.
Step 4
Add the pig’s trotters, from which the blood has been thoroughly removed, to the boiling braising liquid.
Step 5
Boil uncovered over high heat for 30 minutes to remove impurities, then reduce the heat to medium, cover, and simmer for 1 hour and 20 minutes until the pig’s trotters are tender. The texture is highly dependent on the cooking time; be mindful of this. If undercooked, they will be difficult to tear, and if overcooked, they will lose their springy texture. Adjusting the time carefully is key!
Step 6
Remove the well-cooked pig’s trotters from the liquid and let them cool slightly. Carefully separate the meat from the bones. Focus on peeling the meat from the bone for making the pressed terrine.
Step 7
Roll the separated pig’s trotter meat tightly into a cylindrical shape, pressing it firmly. Wrap it securely with plastic wrap or cheesecloth, then refrigerate for at least one full day to allow it to set. This process will firm up the trotters, making them easier to slice.
Step 8
After a day, unwrap the plastic to reveal the firmly set and appetizing Jokbal Pyun-yuk. Its glossy appearance is sure to whet your appetite.
Step 9
Slice the prepared Jokbal Pyun-yuk into your desired thickness for serving. Avoid slicing too thinly, as it might crumble. Aim for a moderate thickness.
Step 10
Arrange the sliced Jokbal Pyun-yuk beautifully on a serving plate. Your homemade Jokbal Pyun-yuk is now ready to impress your guests or serve as a delightful accompaniment to drinks! It’s delicious enough to enjoy on its own due to the flavorful seasoning, but serving it with salted shrimp enhances the overall taste experience.
