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Jogbal is no Joke!

What is Jogbal (족발)?

Jogbal, (sometimes Romanized as “Jokpal”) is one of those delicious reasons its good to not always ask what your meal is made of. Those with an open mind and adventurous pallet should keep reading!

Before we tell you exactly what it is, we will tell you one thing. Jogbal is probably one of the best versions or roast pork that many of us have found. Quite literally, the translation means, “pork feet” however, this is not the smelly jar of pickled pigs feet you may have seen before. Jogbal is more meat, than feet.

Always changing, always the same... Always delicious!

Always changing, always the same… Always delicious!

The Journey of these Feet!

One reoccurring theme with many traditional Korean foods is, “nothing goes to waste.” Until about 50 years ago, Korea was not a wealthy nation. Many people had to make the most of every part of any food they had. Therefore, generations of creative mothers and wives had to find things to make with every part of the animal. Hence, the invention of this amazing dish! After all this time and the nation moving to the top of the list as one of the most prosperous nations in the world, this dish remains! From poor family tables to booming Jogbal chains, you will agree that there is a good reason this foot is standing strong as a culinary mainstay!

Garlic Jogbal

Garlic Jogbal

Presentation is Everything!

Face it, no matter how delicious it is, nobody would be very excited to sit down to eat a stare at a foot. Luckily, Jogbal is carved up and stacked in a way that hides what it really is. A large platter of roast pork sits in the middle with a large assortment of sides arranged around it. The guests are all provided with wet naps and a glove. Now anyone who is a fan of American Barbeque can tell you that, any food that comes with a clean-up kit, is usually going to be amazing! They are recognizing that the food is so good that you will soon stop caring about the mess it makes of your hands. Dig in! Nobody will judge you!

You can find Jogbal all over Korea

You can find Jogbal all over Korea

Where can Jogbal be found?

Many Korean Nationals claim that the best Jogbal is found on Jeju island but, you don’t have to hop on a plane to find this marvelous meat! Multiple Jogbal restaurant chains have popped up all over Korea. You just have to look around your area. If there are multiple restaurants and cafes in the area you are standing in, we can guarantee that at least one is a Jogbal house. These restaurants offer a wide variety of styles of Jogbal. Each one will be awesome in its own right and there is one to fit almost anyone’s preference. Its easy to see how Jogbal has really “stepped” it up and got a “leg” up on the competition!

Maybe you aren’t quite ready to try Jogbal yet, or maybe you don’t eat pork. No problem! We have you covered with many more ideas at our blog. While you are at it, hop over to our main page and see all that Inspire Me Korea has to offer! Until we meet again, Eat well! 안녕!


Yield:

  • For 3-4 People

Time:

  • Preparation: 1 hour
  • Cooking: 5 hours 45 minutes
  • Waiting: 45 minutes

Ingredients

Pork:

  • 2-3 Pork Hocks
  • 6Tbs and 2tsp Ginger
  • 2-3 cups Daikon Radish
  • 1 Leek
  • ½ large Onion
  • ½ Large Apple
  • ½ Garlic bulb
  • 2 sticks Cinnamon
  • 3-6 pieces dried Licorice
  • 6 dried Chilies
  • 2 Bay Leaves
  • 2 Star Anise
  • 1quart Soy Sauce
  • 1tsp Black Peppercorn
  • 5Tbs Maltose
  • 3oz Soju or Rice wine
  • 1½Tbs Doenjang (Fermented Soybean Paste)
  • 1Tbs ground Coffee

Sides:

  • Ssamjang
  • 2 bunches of romaine Lettuce
  • Dozen Garlic Cloves
  • 2-4 Korean green chilies
  • Kimchi

Procedure

  • Rinse the meat in cold water, and place them into a large pot. Fill the pot with water until the meat is covered, and bring it to a boil. Keep it at a rolling boil for 3 minutes. Remove from heat, dump the water, rinse the hocks again and refill the pot with fresh water. Bring it back to a boil for 1½ hours with half of the ginger.
  • While the pork is boiling, prepare the sides. Wash and peel the daikon, and clean the leek, onion, apple, and garlic. Take the cinnamon, licorice, dried chilies, bay leaves, and star anise, and wrap them in a cheesecloth with twine, or a tea bag. Measure the remaining ingredients and set them aside.
  • After the hocks have cooked for 1½ hours, remove them and strain the stock into a larger pot. Add water to that new pot until the total liquid amount reaches 2 gallons. Place the pork into the stock, add the remaining ginger, and throw in the rest of the prepared ingredients. Bring the contents to a boil and lower the to a steady simmer. Cook for 3½ hours, or until the meat is tender.
  • Remove the meat and put it onto a cutting board to cool. While the meat is cooling, have the ssamjang prepared; wash the lettuce; thinly slice the garlic and Korean Chilies; take out some kimchi. After about 45 minutes, thinly slice the meat, place it onto a tray or large plate, and enjoy!

Robert Marsh

Crazy American soldier who fell in love with the beautiful country, culture, and people of Korea. I started to learn more of the language and culture before I discovered kpop and kdrama

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