Quick & Easy 30-Minute Pork Jokbal (Korean Pig’s Trotters)
Master Ryu Soo-young’s 30-Minute Jokbal Recipe! Make crispy yet tender Korean pig’s trotters at home using pork shoulder. Perfect for late-night snacks, appetizers, or entertaining guests.
Do you love jokbal but hesitated to make it at home? Now you can create impressive pork trotters in just 30 minutes with this incredible recipe by Chef Ryu Soo-young, using pork shoulder! Enjoy the delightful chewy exterior and melt-in-your-mouth tender interior. It’s ideal for a late-night treat, a satisfying appetizer, or a special dish for your guests.
Jokbal Ingredients
- 1kg deboned pig’s trotters or pork shoulder, cut into 6-7 galbijjim-sized pieces
- 4 pinches of salt (for seasoning)
- A little canola oil (for searing)
- 1.5 stalks of green onion (1/2 stalk finely chopped, 1 stalk cut into 5cm lengths)
- 15 cloves of garlic, whole
- 3 slices of ginger (thumb-sized)
- 2 dried red chilies
Flavorful Jokbal Sauce
- 100ml soy sauce
- 100ml cooking wine (mirin or cheongju)
- 2 Tbsp dark soy sauce (for color and depth)
- 2 Tbsp brown sugar
- 2 star anise pods
- 1 tsp ground Sichuan pepper (sansho)
- 1 cinnamon stick
- 1L warm water (divided into 500ml + 500ml)
- 3 swirls of black pepper (approx. 1/2 tsp)
- 1 tsp chicken powder (for extra umami!)
- 100ml soy sauce
- 100ml cooking wine (mirin or cheongju)
- 2 Tbsp dark soy sauce (for color and depth)
- 2 Tbsp brown sugar
- 2 star anise pods
- 1 tsp ground Sichuan pepper (sansho)
- 1 cinnamon stick
- 1L warm water (divided into 500ml + 500ml)
- 3 swirls of black pepper (approx. 1/2 tsp)
- 1 tsp chicken powder (for extra umami!)
Cooking Instructions
Step 1
Start by preparing your 1kg of deboned pig’s trotters or pork shoulder. Cut them into 6-7 pieces, similar to the size for galbijjim (braised short ribs). Season evenly with 4 pinches of salt. This initial seasoning not only helps remove any gamey odor but also infuses the meat with flavor.
Step 2
Take half of the green onion (1/2 stalk) and finely chop it. This will be added later during the searing process to impart a wonderful aroma to the jokbal.
Step 3
Cut the remaining whole green onion stalk into large, 5cm lengths. These larger pieces will be added while braising to enhance the overall flavor profile.
Step 4
Heat a deep pan or pot over medium-high heat and add about three swirls of canola oil. Once the oil is shimmering, carefully place the seasoned pork pieces into the pan, starting with the fattier sides down. Sear the meat until it’s nicely browned. This step helps to lock in the juices and creates a wonderfully chewy texture on the exterior.
Step 5
As the pork fat begins to render, add the chopped green onions, 15 whole garlic cloves, and 3 thumb-sized slices of ginger to the pan. Continue to sear the pork along with these aromatics. This process infuses the meat with their fragrance, effectively eliminating any unwanted odors.
Step 6
In a separate small bowl, combine all the sauce ingredients. Mix 100ml of soy sauce, 100ml of cooking wine, 2 Tbsp of dark soy sauce, and 2 Tbsp of brown sugar. Stir well until the sugar is dissolved to create your flavor base. The dark soy sauce is key to achieving that beautiful, deep color characteristic of jokbal.
Step 7
Pour the prepared sauce over the seared pork in the pan. Add the 2 star anise pods, 1 cinnamon stick, 2 dried red chilies, 1 tsp of ground Sichuan pepper, 1 tsp of chicken powder, and 500ml of warm water. Also, add the large-cut green onion pieces. Bring the mixture to a boil over high heat, then cover and simmer for 4 minutes. After 4 minutes, remove the lid and continue to simmer for another 5 minutes to allow the sauce to reduce slightly.
Step 8
Now, add the remaining 500ml of warm water, cover the pot again, and reduce the heat to medium. Let it braise for approximately 13 minutes more, allowing the jokbal to become tender. This slow cooking process ensures the flavors penetrate deeply into the meat.
Step 9
Finally, add 3 swirls of black pepper and a pinch more of ground Sichuan pepper. Reduce the heat to low and let the jokbal simmer uncovered for about 30 minutes, stirring occasionally, until the sauce has thickened to a glaze. Your delicious, glossy jokbal is ready to be enjoyed hot!
