Braised Boneless Jokbal
Quick answer
- Total time
- 45 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Store-bought boneless jokbal, Korean braised pig's trotters that are already cooked, gets a second short simmer in a soy, sugar, and ginger glaze, turning it into a warm, glossy dish in well under an hour.
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As it cools, the gelatin-rich skin sets with the glaze into a pleasantly chewy texture, which makes leftovers worth eating cold.
Ingredients
Instructions
- 1
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
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
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
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
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
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.
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