Korean Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Jokbal (Braised Pigs' Feet)
A popular drinking food consisting of pigs' trotters braised in a savory, aromatic broth of soy sauce and spices until tender.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- One-pot
Matched from this dish's own ingredients and timing. Browse more: one-pot dinners
Instructions
6 steps- 1
Soak the pigs' trotters in cold water for 2 hours to draw out blood. Drain, then vigorously boil them in fresh water for 15 minutes. Discard the water and rinse the trotters meticulously under cold running water.
- 2
In a massive pot, combine the cleaned trotters, 12 cups of water, soy sauce, brown sugar, rice wine, onion, garlic, ginger, star anise, cinnamon, and peppercorns.
- 3
Bring the entire pot to a rolling boil over high heat. Skim off any residual foam.
- 4
Reduce the heat to medium-low, cover, and braise slowly for 2 to 2.5 hours. The skin should become incredibly dark, sticky, and gelatinous, while the meat becomes fork-tender.
- 5
Remove the trotters from the braising liquid. It is crucial to let them cool on a wire rack for at least 30 minutes; slicing them while hot will cause them to fall apart.
- 6
Carefully debone the cooled trotters and slice the meat and skin crosswise into 1/4-inch pieces. Serve arranged on a platter with saeujeot (salted shrimp) and ssamjang.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
69/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving195
Calories
6 g
Protein
36 g
Carbs
0 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Jokbal is pigs' trotters braised for hours in a fragrant soy broth with ginger, garlic, and warm spices until the skin and meat turn glossy and gelatinous. Sliced and served with salted shrimp and ssam wraps, it is a beloved pub and late-night food. The collagen-rich skin is the prize.
Listahan note
This version braises the trotters low and long in a spiced soy broth, then slices them to serve with wraps and a salty-savory dipping sauce.
Technique cues
- Blanch the trotters first to clean them before the long braise.
- Braise low and slow so the skin turns tender and gelatinous.
- Slice the rested meat thin to serve in lettuce wraps.
Kitchen flow
- Parallel prep
- Blanch the trotters and prep aromatics, then let the long braise run.
- Make-ahead
- Braise ahead and chill; jokbal slices cleanly when cold and reheats well.
- Leftover move
- Serve cold leftover jokbal in wraps, a common way to eat it.
- Cleanup rhythm
- One large pot; chill the braise so fat lifts off easily.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Pigs' trotters
Main
Purpose: Their collagen-rich skin is the gelatinous prize of the dish.
Handling: Blanch, then braise for hours until tender.
Adaptation: Pork hock gives a similar result with more meat.
Soy sauce and brown sugar
Braise base
Purpose: Build the savory-sweet, glossy braising liquid.
Handling: Simmer with the aromatics and spices.
Adaptation: Tamari keeps it gluten-free.
Star anise and cinnamon
Warm spices
Purpose: Give jokbal its fragrant, aromatic depth.
Handling: Add whole to the braise; discard before serving.
Adaptation: Use a five-spice blend if whole spices are unavailable.
Ginger and garlic
Aromatics
Purpose: Deodorize the pork and deepen the broth.
Handling: Add sliced and smashed to the braise.
Adaptation: Add a leek or onion for more aroma.
Technique notes
- Blanching first is essential for a clean-tasting braise.
- Patience pays off; the skin needs hours to turn properly tender.
- Slice against the grain so each piece holds together.
Ingredient swaps
- Gluten-free direction
- Replace the soy sauce with tamari or a certified gluten-free soy sauce — check that any other packaged ingredients here are labeled gluten-free too. This one leans on the black peppercorns.
- Pork-hock direction
- Use pork hock for more meat and easier handling.
- Lower-sodium direction
- Use low-sodium soy and rinse the salted shrimp dip.
Serve alongside
- Salted shrimp (saeujeot)
- Ssamjang
- Napa cabbage wraps
- Kimchi
- Soju
- Light lager
- Barley tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate up to 4 days; jokbal keeps and slices well cold.
- Reheat gently or serve cold with wraps.
- Freeze up to 2 months; thaw and warm through.
Equipment
- Large stockpot
- Tongs
- Cutting board
- Sharp knife
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Jokbal (Braised Pigs' Feet) to your week, check it against your household's allergens, and build the shopping list automatically.
More Korean recipes
Korean Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Dakgalbi (Spicy Stir-fried Chicken)
Diced chicken marinated in a gochujang-based sauce, stir-fried with sweet potatoes, cabbage, perilla leaves, and tteok.
Korean Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Bulgogi (Marinated Beef BBQ)
Thinly sliced, marinated beef ribeye or sirloin grilled or stir-fried. Sweet, savory, and tender.
Korean Lens Verified Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Kimchi Jjigae (Kimchi Stew)
A classic, comforting stew made with aged kimchi, pork or seafood, scallions, onions, and diced tofu.