Braised Boneless Jokbal
Quick answer
A special dish of boneless pork trotter braised in a savory soy-based sauce.
What makes this special
- Saloman-jokbal-jorim turns pre-cooked boneless pork trotter into a savory, soy-glazed main dish in minutes.
- Pre-cooked jokbal means the full dish is done in under 30 minutes
- Garlic added last keeps its fresh pungency without burning bitter
Key ingredients
Core cooking flow
- 1 Trim any heavy clumps of fat from 500 g boneless jokbal, then cut it into thick bite-size pieces.
- 2 Put 200 ml water, 4 tablespoons soy sauce, 2 tablespoons sugar, 2 tablespoon...
- 3 Heat the sauce over medium heat until bubbles start around the edges.
A special dish of boneless pork trotter braised in a savory soy-based sauce.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Trim any heavy clumps of fat from 500 g boneless jokbal, then cut it into thick bite-size pieces.
Avoid slicing it too thin, because the pieces can toughen as the sauce reduces.
- 2Season
Put 200 ml water, 4 tablespoons soy sauce, 2 tablespoons sugar, 2 tablespoons cooking wine, and 1/2 tablespoon ginger juice in a pot. Stir until the sugar dissolves before heating evenly.
- 3Control
Heat the sauce over medium heat until bubbles start around the edges.
Add the jokbal and 1 sliced green onion, then spread the pieces out so they sit evenly in the sauce.
- 4Control
Keep the heat at medium and braise for about 10 minutes, turning the pieces once or twice.
When the sauce has reduced by half and the surface looks glossy, lower the heat slightly.
- 5Control
Add 1 tablespoon minced garlic and simmer over low heat for about 2 minutes.
Stir gently so the garlic does not scorch and the reduced sauce does not stick to the bottom.
- 6Finish
Turn off the heat when only a shallow layer of sauce remains and the jokbal feels tender.
Transfer to a serving plate, sprinkle with 1 teaspoon sesame seeds, and serve while warm.
After the steps
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Tips
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