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,
finish off with the wonderful Korean Chef
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
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
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
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
jokbal costs about 20,000 (~US$18) to 30,000 won
depending on the
size of the trotter; pretty standard price for the
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..
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...