Braised Boneless Jokbal

Quick answer

Total time: 45 min
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

Braised Boneless Jokbal is a dish made by simmering pre-cooked boneless pork trotter in a sweet and savory soy-based sauce.

Since the pork trotter is already cooked, the entire process takes less than thirty minutes. The cut pieces of jokbal are simmered with green onions in a mixture of water, soy sauce, sugar, cooking wine, and ginger juice. Once the liquid reduces and coats the pork glaze-like, minced garlic is added during the final two minutes of cooking. Adding the garlic at the end preserves its fresh aroma without risk of burning or turning bitter. Over-braising should be avoided as the collagen can become tough. When served warm, the meat remains tender, while cooling the dish allows the collagen to bind with the sauce and set into a firm, chewy texture.

Ingredients

servings

IngredientAmountUnit

Boneless Jokbal500 gg

Soy Sauce4 tbsptbsp

Sugar2 tbsptbsp

Minced Garlic1 tbsptbsp

Ginger Juice½ tbsptbsp

Green Onion1 piecepiece

Cooking Wine2 tbsptbsp

Water200 mlml

Sesame Seeds1 tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Control

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.
2

Season

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.
3

Control

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.
4

Control

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.
5

Control

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.
6

Finish

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.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Saloman-jokbal-jorim turns pre-cooked boneless pork trotter into a savory, soy-glazed main dish in minutes.
Finish cue: Turn off the heat when only a shallow layer of sauce remains and the jokbal feels tender.
Avoid this: Be careful not to over-braise, as the collagen in jokbal can make the texture tough.