Embark on a culinary journey through the heart of Korean cuisine with Jokbal, a savory and traditional pork dish or anju. This blog post unfolds the rich history, diverse variations, and the unique dining culture surrounding Jokbal. Whether you’re a food enthusiast or a curious traveler, delve into the flavors of Korea as we explore the irresistible allure of Jokbal, its pairing with soju, and its esteemed place in Korean dining. Discover how this humble dish transcends the ordinary and encapsulates the essence of Korean communal dining.
1. What is Jokbal?
Jokbal is a cherished Korean dish that has transcended generations, continuing to be a staple in the Korean culinary scene. This savory delicacy is made from pig’s trotters, which are meticulously prepared through a process of simmering and braising until they reach a tender, melt-in-your-mouth consistency. Jobal could be compared to “Schweinshaxe,” which is a roasted pork knuckle or hock. While the preparation and flavor profile may differ from Jokbal, the use of a similar cut of pork and the slow-cooking process to achieve tender meat are commonalities between the two dishes.
2. How to make Jokbal?
The preparation of Jokbal is a meticulous process that results in a flavorful and tender dish. The pig’s trotters are thoroughly cleaned before being simmered in a mixture of soy sauce, ginger, garlic, and rice wine. The slow-cooking process allows the flavors to meld together, creating a savory broth that the meat continues to cook in. Additional ingredients such as onion, leeks, cinnamon, and black pepper are also added to enhance the flavor profile of the dish.
3. Accompaniments of Jokbal
Jokbal is traditionally served with a variety of accompaniments like fresh lettuce, garlic, green peppers, saeujeot (salted shrimp), and ssamjang (a thick, spicy paste). These accompaniments enhance the flavor and allow for a balanced bite. Jokbal is often grouped together with Makguksu (buckwheat noodles) and Bossam (boiled pork wraps). Recently, it’s common to see side dishes like rice balls and steamed eggs, or hangover soups like Gamjatang (pork bone soup) and Sundae soup being served alongside.
4. Right a way to eat Jokbal
Take a leaf of lettuce, place a slice of Jokbal on it, add a dollop of ssamjang, and top it with garlic and green peppers. Fold the lettuce over to create a wrap, and enjoy a mouthful of flavors in one bite. Additionally, Jokbal is typically served with a variety of side dishes like Kimchi, and is often paired with Soju, a traditional Korean spirit, elevating the overall dining experience. This signifies that Jokbal is a popular choice as an ‘anju’ (a Korean term for food eaten with alcohol), and is enjoyed by many Koreans. It can also be paired with beer for a refreshing contrast.
5. Variations of Jokbal
Here are the translations for the provided text regarding different types of dishes involving pig’s feet (Jokbal) in Korean cuisine:
- Cold Vegetable Jokbal (Naeng-Chae Jokbal): A dish where pig’s feet are mixed with cucumber, carrot, lettuce, jellyfish, and mustard. Essentially, it’s jellyfish salad with added pig’s feet, known for its cool, chewy, and crispy texture with the unique spicy throat-hit of Korean mustard. It has fewer calories than rice and includes various vegetables, making it healthier than just pig’s feet. It’s one of the dishes representing Busan and is gradually being seen in Seoul as well.
- Spicy Jokbal (Bul Jokbal): Boiled pig’s feet are grilled or baked once more in a BBQ style. The sauce is also BBQ sauce or a unique sauce suitable for BBQ. Some variations include applying spicy seasoning and grilling, or just applying spicy sauce to make Spicy Jokbal. BBQ Jokbal targets those wanting a unique style or younger demographics, while Spicy Jokbal caters to Koreans who love spicy flavors. There are numerous specialized chain stores selling both. Some places offer varying levels of spiciness, from mildly spicy to extremely spicy like fire chicken, so caution is advised. Some stores even allow customers to choose the level of spiciness.
- Five-Spice Jokbal (O-Hyang Jokbal): It is a Korean-style Chinese dish where pig’s feet are seasoned with five spices (star anise, cinnamon, cloves, fennel, and Sichuan peppercorns). Usually sold in large famous Korean-style Chinese restaurants, but more easily found in Five-Spice Jokbal specialty restaurants. Unlike other dishes, it doesn’t come with wraps or dipping sauce but is served with garlic sauce and cabbage.