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Thu, 29 Jul 2010
Once again I will ask youu to come to Dodies Kitchen for the rest of this blog.

THIS AMAZING RECIPE FOR JOKBAL:
Korean Pig Trotters
COME FIRST FROM YEINJEE; VIA SOUTH KOREA,
VIA JANGCHUNGDONG, SEOUL
;
and finish off with the wonderful Korean Chef Maangchi

Jokbal
Seoul, Travel Korea.


 The jokbal are prepared in the simplest way… with 20-30 trotters seasoned and simmered for a few hours in one large pot.

The secret of each restaurant is the simmering broth which is repeatedly used everyday. Most would claim that their broth are used since the restaurants were established… and this particular one has been running for more than 50 years.

If you are not familiar with oriental cuisine you might be shocked by the fact, but the simmering broth is often perceived as ‘the older the better’ in oriental cooking. It’s believe that the essence of the meat and ingredients would accumulate day by day… it’s valuable stuff that new restaurants can’t compete with.

There’s not much spices that were used to simmer the jokbal here. The first bite brought out a strong and fresh meaty taste; the skin was chewy but the meat was tender; and it’s not oily at all… absolutely fantastic at the beginning.

But after a few pieces it became a bit bland for me – as Malaysians tend to prefer heavier flavour – and it’s odd to eat it cold. In the end I had to rely on the sauces and chillies to finish it off. Worth trying but not a dish I would take regularly.

A jokbal costs about 20,000 (~US$18) to 30,000 won depending on the size of the trotter; pretty standard price for the whole street.

I collected these recipes from you tube, Most of them come from Maangchi, but not the actual Jokbal, this is from another source, that I can't remember.. sorrrreeeee


How to make this and more wonderful recipes, go to Maangchi's own web site.  Beautiful and delicious multilayer Korean rice cake. The written recipe and photos and tips are posted on my website. http://www.maangchi.com/recipe/mujiga...

Posted 19:55

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